4. Peppermint Bark...
I remember trying something like this last year and being really impressed.
I would love to make this peppermint recipe with my girls, the idea of breaking the bark into bite sizes pieces just sounds like a good time in the kitchen!
This recipe calls for white chocolate, but I'm sure you could find one for milk or even dark chocolate as well if you aren't a big white chocolate fan.
• Nonstick cooking spray
• 1 pound white chocolate, chopped (do not use chips)
• 2 cups puffed rice cereal
• 1 bag (7 1/2 ounces) hard peppermint candies, unwrapped
• Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray;
line with a piece of waxed paper.
Crush candies (see below).
• Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water.
Heat, stirring occasionally, until smooth, 4 to 6 minutes.
Remove from heat;
stir in rice cereal.
• Transfer mixture to prepared pan;
with a spatula, spread to edges of pan.
• Sprinkle with crushed candy;
with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate).
Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
• Peel waxed paper off.
Break bark into 2-inch pieces.
Recipe Source: Martha Stewart