Candy Bark 4 Ways

1. Peppermint Bark

Ingredients
for 20 servings

25 mini candy canes
4 cups chocolate chip
½ teaspoon peppermint extract
3 cups white chocolate chip

Preparation

1. Place the mini candy canes inside a small plastic bag and use a rolling pin to crush them into small chunks.
2. Pour the peppermint extract into chocolate mixture over a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
3. Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
4. Sprinkle the crushed mini candy canes over the white chocolate.
5. Freeze for at least 1 hour.
6. Remove the bark from the freezer and break it into pieces. Enjoy!

2. S’mores Bark

Ingredients
for 20 servings

30 graham crackers
16 tablespoons butter, melted
3 cups mini marshmallows
3 cups chocolate chip, melted

Preparation

1. Preheat oven to 350°F (180°C).
2. Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup for later.
3. Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
4. Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
5. Sprinkle 2 cups of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
6. Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
7. Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs.
8. Drizzle with any remaining melted chocolate.
9. Freeze for at least 1 hour.
10. Remove the bark from the freezer and break it into pieces. Enjoy!

3. Cookies And Cream Bark

Ingredients
for 20 servings

40 chocolate sandwich cookies
3 ¼ cups white chocolate chip, melted
¼ cup chocolate chip, melted

Preparation

1. Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
2. Add of the crush cookies to the melted white chocolate and mix it together.
3. Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
4. Sprinkle the remaining cookies over the top.
5. Drizzle the chocolate over the bark.
6. Freeze for at least 1 hour.
7. Remove the bark from the freezer and break it into pieces. Enjoy!

4. Chocolate Crunch Bark

Ingredients
for 20 servings

40 soda crackers
1 cup butter
1 ⅛ cups light brown sugar, firmly packed
2 cups semi-sweet chocolate chip
½ cup pecan, toasted, chopped

Preparation

1. Preheat oven to 350°F (175°C).
2. Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
3. In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium.
4. Continue stirring until boiling, then boil for 3 minutes.
5. Pour the caramel over the crackers, spreading evenly with a spatula.
6. Bake for 5 minutes.
7. Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
8. Remove the foil and spread the softened chocolate over the top evenly.
9. Sprinkle with pecans, cover with foil, and freeze for 1 hour.
10. Break the bark up into pieces. Enjoy!