1 pound white chocolate chopped (do not use chips)
2 cups puffed rice cereal
1 bag (7.5 oz) hard peppermint candies, unwrapped
Instructions
spray a 10 - 15 rimmed baking sheet with non-stick
cooking spray. Line with a piece of waxed paper.
Crush candies.
For crush candies-
Spray a rimmed baking sheet with nonstick cooking
spray; line with waxed paper. Place candies in a
doubled resealable plastic bag; seal, and wrap in
a kitchen towel. Using a rolling pin or skillet,
crush candies into tiny pieces. Sift to separate
crushed candy from fine powder, reserving fine
powder for another use; set crushed candy aside.
Place white chocolate in a heatproof bowl set over
(not in) a saucepan of simmering water. Heat,
stirring occasionally, until smooth; 4-6 minutes.
Remove from heat; stir in rice cereal.
Transfer mixture to prepared pan; with a spatula,
spread to edges of pan.
Sprinkle with crushed candy; a piece of waxed paper
covering the entire surface, press in gently (paper
prevents hands from sticking to candy and
chocolate). Chill until firm, 20-30 minutes. (No
longer, as candy will begin to soften!)
Peel waxed paper off. Break bark into 2-in pieces.
Store at room temperature in an airtight container,
up to 1 week.
Originally Submitted
11/26/2010
0 Out of 5 from
0 reviews
You can add this Peppermint Bark recipe to your own private DesktopCookbook.