Break Apart Christmas Tree Candy Bark Food

CANDY BARK

Steps:

• Line a baking sheet or pan with foil.
• Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes
• Add all but a few pieces of the candy and quickly stir to combine. Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated. Scatter the remaining candy on top. Set aside at room temperature until firm, about 2 hours. Remove from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.

CHRISTMAS BARK CANDY

Steps:

• Melt almond bark or white chocolate chips in microwave or use a double boiler on stove top.
• Stir in remaining ingredients and mix well.
• Line a cookie sheet with wax paper. Quickly place by teaspoonfuls onto waxed paper. Allow to set up and harden. (I sometimes refrigerate them for a few minutes.).

CHRISTMAS BARK CANDY

Steps:

• In a microwave safe bowl, heat chips and oil at 50% power for 1 minute; stir. Microwave 10 to 20 seconds longer or until chips are melted, stirring occasionally.
• Cool for 5 minutes.
• Stir in baking bits or pretzels. Spread onto wax paper lined baking sheet. Chill for 10 minutes. Remove from refrigerator; break into pieces.
• Store in airtight container at room temperature.

PEPPERMINT CANDY CANE BARK

Steps:

• Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
• Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
• Line a 11x17" baking pan with wax paper.
• Pour and spread chocolate mixture onto wax paper.
• Chill until firm and break into pieces.
• Refrigerate until ready to serve.

CHRISTMAS PEPPERMINT BARK CANDY

Steps:

• Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
• Break up the almond bark into pieces and melt in a double boiler.
• Combine candy cane chunks and peppermint oil to almond bark.
• Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
• Place in refrigerator for 45 minutes or until firm.
• Remove from cookie sheet and break into pieces.