3 candy canes (¼ cup/50 mL coarsely crushed)
1/2 pkg (10 oz/300 g) chocolate-flavored almond bark or confectionery
coating candy melts
1/2 pkg (10 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts
1 tsp (5 mL) peppermint extract
1. Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Parchment Paper, allowing 1 in. (2.5 cm) to extend past sides; set aside.
2. Place chocolate bark in Large Micro-Cooker® and vanilla bark in Classic Batter Bowl. Microwave chocolate bark on HIGH 1-1½ minutes or until bark is almost melted; stir until bark is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate bark, mix well.
3. Drop alternating scoops of the chocolate and vanilla barks onto sheet pan using Medium Scoop (four rows of five scoops, spacing ½ in./1 cm between each row). Cut through bark mixture several times with Small Spreader for marble effect. Gently tap pan flat against countertop to level bark.
Sprinkle with crushed candy canes.
4. Refrigerate at least 15 minutes or until bark is set. Break into pieces.
Yield: 32 servings
Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 2.5 g,
Cholesterol 0 mg, Carbohydrate 13 g, Protein 0 g, Sodium 0 mg, Fiber 0 g
U.S. Diabetic exchanges per serving: 1 fruit, 1 fat (1 carb)
Cook's Tips: Alternate scoops of barks onto the Medium Sheet Pan. Drag the
edge of the Small Spreader both crosswise and lengthwise to create the most
appealing marbling effect. Tap the pan flat against the countertop to level
the surface and fill in any gaps and air bubbles.
For a more professional finish, place crushed candy canes into (5-in./13-cm)
Strainer; shake to remove the finer pieces of the candy canes.
Finished bark can be stored in an airtight container in the refrigerator up
to several weeks.
(C)The Pampered Chef, Ltd. 2010