Peppermint Muddy Buddies Bark Food

PEPPERMINT MUDDY BUDDY RECIPE

Steps:

• Set out a large microwave-safe mixing bowl and a large paper grocery bag.
• Place the Red Band peppermint sticks in the blender (or food processor) and pulse to break them into a fine powder. You can also do this by placing them in a freezer bag and pounding them with a meat mallet. (I left some of the piece large for the sake of the photos, but they stick to the cereal best when ground very fine.) Pour the peppermint dust into the grocery bag.
• Break the almond bark into pieces and place the pieces in the bowl. Microwave in one-minute increments, stirring in between, until the almond bark is fully melted and smooth. This usually take about 3 minutes on high power.
• Gently stir the cereal into the melted almond bark, making sure to coat the pieces on all sides. Try not to crush the cereal.
• Once the cereal is coated in almond bark, quickly pour the cereal into the grocery bag. Fold the top down a couple of times to seal in the peppermint dust and shake vigorously to coat the cereal.
• Open the bag and add 1/2 cup powdered sugar. Fold and shake vigorously again. Check the muddy buddies. If they seem to need more powdered sugar to be fully coated, add another 1/2 cup and shake again.
• Pour the peppermint muddy buddies out on wax paper and allow them to dry and firm up. Then move to an airtight container and store at room temperature for up to three weeks.

PEPPERMINT MUDDY BUDDIES BARK

Steps:

• Line cookie sheet with waxed paper, foil or cooking parchment paper. Place vanilla coating in 8-cup microwavable measuring cup or 2-quart microwavable casserole. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until almost melted. Stir until smooth; stir in 3/4 cup of the cereal. Place chocolate chips in 4-cup microwavable measuring cup or 2-quart microwavable casserole. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until almost melted. Stir until smooth; stir in 3/4 cup of the cereal.
• Spread vanilla mixture on lined cookie sheet to 1/4-inch thickness. Spoon chocolate mixture randomly over vanilla layer; marble with knife to create swirls showing both white and dark chocolate (do not mix colors completely). Sprinkle with remaining cereal; pressing gently. Let stand about 1 hour or until cool and hardened. Break into pieces. Store tightly covered at room temperature.

MUDDY BUDDIES® DOUBLE ALMOND PEPPERMINT BARK

Steps:

• In 2-quart saucepan, melt almond bark over medium heat. Add marshmallows and butter. Heat until melted and smooth, stirring occasionally (mixture will be thick). Stir in cranberries, almond extract and snack mix. Mixture will be stiff.
• Using rolling pin, roll mixture between 2 sheets of waxed paper 1/2 to 3/4 inch thick (mixture will be warm); remove top sheet of waxed paper. Slide bottom sheet and bark onto cookie sheet, if desired. Refrigerate 30 to 45 minutes or until set. Cut into pieces.