I just realized I’ve REALLY been falling behind on posting my desserts. I’ve made at least one a week, but I haven’t been keeping the blog up to date with them. I’ll do better with that…I’m sorry!
Here’s what I made for this week.
This had to have been the easiest thing I’ve made in awhile, and it’s so yummy. I’ve already eaten the portion I had allowed for today.
2 lbs white almond bark
12 Candy Canes (I found red and green ones to make it extra festive)
Peppermint Extract (optional, but worth it! I found mine at Aldi!)
Crush candy canes in a ziploc bag with a hammer. Melt almond bark in the microwave, using increments of thirty seconds, or using very low heat and stirring constantly in a large saucepan on the stove. Be careful; chocolate scorches easily! Add half of crushed candy canes when chocolate is melted; stir well. Pour onto jellyroll pan that has been covered with wax paper, and immediately sprinkle the rest of the crushed candy canes on top. Place in fridge for at least 45 minutes. When chocolate is firm, break apart. Place in an airtight container for storage.