Candy Cane Almond Bark Recipes

Steps:

• Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
• While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
• Preheat the oven to 375 degrees F.
• Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
• Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
• Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.

Steps:

• Line a baking sheet or pan with foil.
• Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes
• Add all but a few pieces of the candy and quickly stir to combine. Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated. Scatter the remaining candy on top. Set aside at room temperature until firm, about 2 hours. Remove from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
• In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
• Cover a cookie sheet with wax paper.
• Stir candy cane crumbs into melted white chocolate and stir well to combine.
• Pour chocolate mixture onto wax paper, spreading thin with a spatula.
• Stash cookie sheet in fridge about an hour or until it hardens.
• Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
• Keeps well.

Steps:

• In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.

Steps:

• Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
• In large bowl, melt chocolate carefully.
• Add 1 cup chopped almonds to chocolate, & stir to combine.
• Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer.
• While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.
• Place in refrigerator to set, about 10 minutes.
• Once set, break bark into uneven pieces & serve.
• If chocolate has not been tempered, keep in refrigerator until ready to serve.