I think this kind of holiday treat would make the perfect gift for a friend or secret Santa. And it's pretty darn easy to make too!
What you'll need:
- Nonstick cooking spray
- Wax paper
- 10 by 15 in. baking sheet
- 1 pound white chocolate (4 bars)
- 2 cups puffed rice cereal
- 1 bag (7.5 oz) hard peppermint candies unwrapped
- 2 resealable plastic bags
1. Spray your baking sheet with the cooking spray and then line with a sheet of wax paper.
2. Crush your peppermint candies by putting them in a double-lined plastic bag. Seal the bag and then wrap it with a kitchen towel. This will prevent the candy from piercing the bag. Then use a rolling pin or skillet to crush the candies.
3. Use a colander to separate the large candy pieces from the candy powder (but save that for later!)
4. Melt the white chocolate in the microwave or on the stove using a double broiler. I just heated it up in the microwave by breaking up the bars in a microwave-safe bowl for about 60 seconds. Keep a close eye on it as not to burn the chocolate and stir about every 30 seconds. (Careful! The bowl will be hot.)
5. Once the chocolate is nice and gooey, mix 2 cups of puffed rice cereal with the chocolate.
6. Transfer the mixture to the baking sheet and spread it out using a spatula. Martha Stewart says to spread it to the edges of the pan, but I wanted my bark to be thicker so I just spread it out so the mixture was nice and even.
7. Sprinkle the candy pieces all over the top of the mixture.
8. Take another piece of wax paper and cover the entire surface. Gently press the candies into the mixture. Leave the wax paper cover on.
9. Chill in the fridge for 20-30 minutes until firm.
10. Peel the wax paper off and then break the bark into smaller pieces to serve or wrap as a gift!
And as for that leftover candy powder, I loved Martha's idea to save it to mix with hot chocolate or use as an ice cream topping.
What are some of your favorite holiday flavors? Peppermint? Pumpkin?