While this recipe does taste good, I am definitely sticking with my old peppermint bark standby from now on because taste and appearance is about all this one has going for it. First, DON'T USE THE OIL! I ruined an entire bag of chips by adding the oil. After starting over after that fiasco, I found the white chocolate layer melted and smeared the bottom chocolate layer when you spread it on, giving the bark a "muddy" appearance. Additionally, by not stirring the candy canes into the white chocolate, they fell off the top when I broke it up. And lastly, it was so thick, my thumbs still hurt (two days later) from breaking these super thick chunks into too-large-to-eat pieces. It almost required a hammer and chisel, not to mention eating it is somewhat difficult because it is so thick. I advise the 1-layer standby. Smash 1 candy-cane for every 2-oz of melted almond bark. Melt almond bark until smooth over a double boiler. When smooth, stir in candy and 1/2 tsp peppermint extract for every 12-oz almond bark. Pour onto a buttered/greased foil-lined cookie sheet and let harden before breaking into nice, easy to nibble, sized pieces. Forget the mess of this recipe.....the appearance isn't worth it
Was this review helpful?
2 users found this review helpful
While this recipe does taste good, I am definitely sticking with my old peppermint bark...