 | | Directions | | Line cookie sheet with foil. Heat chocolate chips until melted and smooth. Heat bark until melted and smooth (I use microwave). Stir crushed candy into almond bark. Pour bark into pan. Drizzle with melted chocolate chips. Gently zigzag a narrow metal spatula through the chocolate and peppermint layers to create a swirled effect. Let stand for several hours until firm or chill 30 minutes. Carefully break candy into pieces. Store tightly covered, pretty addition at Christmas. |
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| Ingredients | | - |  | 1/3 cup chocolate chips (can be mint flavored) |
| - | | 1 pound Vanilla Almond bark |
| - | | 3/4 cup finely crushed candy cane or finely crushed round peppermint candies |
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