Peppermint Bark Crunch
Ready In: 35 mins
Serves: 6
Yields: 1 cookie sheet
Ingredients
- 1 (10 ounce) bag Andes peppermint crunch baking chips
- 1 (12 ounce) bag white chocolate chips
- 8 candy canes, crushed
Directions
- pour both bags of chips in microwave safe bowl.
- microwave,stirring after each minute.until thouroughly melted,approx. 3 minutes.
- when melted, stir in crushed candy canes.
- Line cookie sheet with wax paper.
- spread mixture onto cookie sheet.
- chill in refridgerator until firm.
- Break into pieces and serve.
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