CROCK POT PEPPERMINT BARK
Ingredients
- 2 pkgs. white almond bark 24 oz, broken into pieces
- 1 bag white chocolate chips 11 oz
- 1 bar white chocolate 4 oz, broken into pieces
- 2 tsp peppermint extract
- 8 regular candy canes divided and crushed
- 12 pieces soft candy cane puffs roughly chopped
Instructions
- Combine almond bark, chips and bar in a 6- quart slow cooker (we used this one).
- Cook on high for 30 min to 90 min until smooth making sure to stir occasionally to keep it from burning.
- Turn off heat and stir in extract.
- Line a large cookie sheet or jelly roll pan with wax paper.
- Crush 5 candy canes into pieces of desired size. We crushed ours into fine pieces using our BlendTec blender but you could even crush in a baggie by pounding with a rolling pin.
- Stir pieces into chocolate and pour it onto your lined pan.
- Evenly spread mixture and place in your refrigerator while you chop the candy cane puffs. (Note: you want the chocolate to cool a slight bit before placing the puffs in it so they don't melt.)
- Remove the pan from the refrigerator and evenly push puff pieces into chocolate.
- Place pan in freezer for 2 hours.
- Remove from freezer and break into bite size pieces. Store in an air tight container.
Tried this recipe?Let us know how it was!