Crock Pot Peppermint Bark

• Vegetarian

• Baking & Spices

  • 4 oz Bar white chocolate-broken into pieces
  • 2 tsp Peppermint extract
  • 1 11 oz bag White chocolate chips

• Nuts & Seeds

  • 2 24oz packages Almond bark-broken into pieces, white

• Bread & Baked Goods

  • 12 pieces Candy cane puffs, soft

• Desserts

  • 8 Candy canes, regular

Found on recipesthatcrock.com

Description

Ingredients

• 2 - 24oz packages white almond bark-broken into pieces
• 11 oz bag white chocolate chips
• 4 oz bar white chocolate-broken into pieces
• 2 teaspoons peppermint extract
• 8 regular candy canes- divided and crushed
• 12 pieces soft candy cane puffs- roughly chopped

Directions

• Combine almond bark, chips and bar in a 6 quart slow cooker (we used this one).
• Cook on high for 30 min to 90 min until smooth making sure to stir occasionally to keep it from burning.
• Turn off heat and stir in extract.
• Line a large cookie sheet or jelly roll pan with wax paper.
• Crush 5 candy canes into pieces of desired size. We crushed ours into fine pieces using our BlendTec blender but you could even crush in a baggie by pounding with a rolling pin.
• Stir pieces into chocolate and pour it onto your lined pan.
• Evenly spread mixture and place in your refrigerator while you chop the candy cane puffs. (Note: you want the chocolate to cool a slight bit before placing the puffs in it so they dont melt.)
• Remove the pan from the refrigerator and evenly push puff pieces into chocolate.
• Place pan in freezer for 2 hours.
• Remove from freezer and break into bite size pieces.
• Store in an air tight container.

Nutrition