I’m always looking for a new recipe and found just what I needed in the November/December issue of “Southern Lady.” (You know how I adore this magazine!) I recently made the Crunchy Peppermint Bark for our church’s cookie exchange, and it was a great hit…
I just want to curl up in front of this fire!
This issue had some great “make and take” as I call foodie gifts for the holiday season!
This picture of the Crunchy Peppermint Bark said it all for me! It looked so festive!
Crunchy Peppermint Bark
2 (24 oz.) bags semisweet chocolate morsels, melted
2 1/2 cups Cocoa Krispies Cereal
2 (12 oz.) bags white chocolate morsels, melted
Crushed candy canes
Garnish: white cake sprinkles (I used red.)
1. Line a large rimmed baking sheet with heavy-duty aluminum foil. Spray foil with nonstick cooking spray.
2. In a large bowl, combine melted semisweet chocolate and Cocoa Krispies, stirring to coat. Spread chocolate mixture evenly in prepared pan. Refrigerate , uncovered, for 30 minutes. Spread melted white chocolate evenly on top of chocolate mixture, and sprinkle with crushed candy canes. Garnish with white cake sparkles, if desired. Refrigerate, uncovered, for 1 hour. Break apart into pieces to serve. Store in an airtight container. ENJOY!
This is what my first batch looked like for the cookie exchange. Next time, I plan on spreading it a little thinner. When I broke off the bark, it was very thick!
Yummy! I plan on making more this week!!!
Enjoy the day!
P.S. Although our lives move forward, we will never forget those who lost theirs in Newtown, CT!