Peppermint bark is a staple on every cookie tray I do. It’s so ridiculously easy, tasty and pretty. But this simple twist takes the pretty factor to a whole new level; peppermint bark looks positively bakery-worth when made in silicone molds!
The finished snowflakes pop out so easily once hardened. And they are perfect every time. I found this silicone mold in the Target dollar-section (though it was $3 — don’t you hate when they fool you?) but I’ve seen plenty of them at craft stores and kitchen stores. Amazon also has them.
p.s. You can see I poured mine a little thick in these pics. Don’t do that. Too hard to bite through 🙂
Ingredients
8 ounces semisweet chocolate, broken into pieces
1 teaspoons canola oil
1/2 teaspoon peppermint extract, divided
8 ounces white almond bark, broken into pieces
8 candy canes, crushed
Instructions
Place the semisweet chocolate and 1 teaspoon of the canola oil in the microwave on high for 30 seconds. Stir and repeat process until melted. Stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the silicone molds, and tilt to coat evenly. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
Melt almond bark in the microwave according to package directions. Stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened.
To remove, pop each shape out by pushing up from the bottom of the mold. They come out easily, I promise.
The recipe yield truly depends on the size of your mold. This got me 6 medium sized snowflakes. I almost always double the recipe.
http://sugarmamacooks.com/holiday-cookie-countdown-snowflake-peppermint-bark/
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