The only real issue I encountered was that the Andes candies chips were a very dull green color and didn't show up very well. I solved that by putting the chips into a baggie with three drops of food coloring. I shook the bag for a minute and presto! The candies were a bright, vibrant green. They looked wonderful against the white chocolate background. This is a very easy holiday treat that is sure to please any chocolate lover!
4. Remove the bark on the parchment paper to a cutting board. Cut or break into pieces. Store in an air tight container for 1-2 weeks.
1 pound white chocolate
1 t. peppermint extract
1 c. crushed candy canes
1 c. holiday Oreos, chopped
1/2 c. Andes candies baking chips
1. Line a 9 x 13 cookie sheet with parchment paper and set aside. Chop the Oreos and set next to the prepared cookie sheet.
2. In a microwave safe bowl heat the white chocolate in 30 second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the peppermint extract then immediately pour chocolate into the prepared pan using a spatula to smooth it evenly to the edges.
Note: These Christmas barks make wonderful holiday gifts. Pack 1/4 pound of the milk chocolate bark and 1/4 pound of the white chocolate peppermint bark in a 1/2 pound candy box and top with a Christmas bow.
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