Peppermint Bark (Naughty and Nice Versions)

Alice Seuffert, Twin Cities Live Kitchen Star and creator of Dining with Alice is giving Twin Cities Live viewers a yummy and pretty treat for their cookie trays. Whether you want to make the simplified version speckled with candy canes or want to sprinkle all your favorite holiday candies on top, it’s always a great holiday treat!

Peppermint Bark (Naughty and Nice Versions)

Ingredients

12 ounces of Chocolate Almond Bark or 1 package of Ghirardelli 60% Cacao Bittersweet Chocolate (10 ounces)
½ tsp Peppermint extract
12 ounces of Vanilla Almond Bark
Nice: Candy Canes (6)
Naughty: Candy Canes (3), 3 TB M&M Mini candies, 12 mini pretzels, and white nonpareils sprinkles.

Directions

In a microwave-safe bowl, melt the chocolate almond bark/Ghirardelli. Heat in intervals so that the chocolate doesn’t burn. Once the chocolate melts, add the peppermint extract.

Line a small, rimmed half-size cookie sheet (12.9 x9.6) with parchment paper. Add the melted chocolate. Put the pan into the refrigerator to allow the chocolate to firm up.

Wash the bowl and heat the vanilla almond bark. Heat in intervals.

Remove the chocolate almond bark from the refrigerator and then pour on the vanilla chocolate.

Nice Version

Remove the wrapper from the candy canes, crush and sprinkle on top of the chocolate. Return the refrigerator to allow the bark to firm up.

Naughty Version

Remove the wrapper from the candy canes, crush and sprinkle on top of the chocolate, add M&M candies, white sprinkles, and crush up the mini pretzels and add on top.. Return the refrigerator to allow the bark to firm up.

Once firm, break into pieces and enjoy!