Lizzie-boo originally posted this recipe in December 2006 What’s for Dinner:
PEPPERMINT BARK
10 to 12 oz. white baking pieces
8 to 10 drops red food color
1/2 cup crushed peppermint candies or candy canes
Line a large baking sheet with foil. Set aside.
In a small saucepan, cook and stir baking pieces over medium-low heat until nearly melted. Remove from heat; stir gently to melt.
Spread melted baking pieces on prepared baking sheet, smoothing with a thin metal spatula until about 1/4-inch thick. Add
food coloring, drop by drop over melted baking pieces. Using a wooden skewer, swirl color through baking pieces. Sprinkle with crushed candies, lightly pressing them with the spatula.
Place baking sheet in
refrigerator for about 10 minutes to set. When ready to serve, break into irregular pieces. Store, covered, at cool room temperature or in the refrigerator up to 5 days.
Makes about 32 pieces.
