Peppermint Crunch Chocolate Bars
Servings 4
Calories
Equipment
- Cookie Sheet
- Parchment paper
- Cookie Cutters
- Toothpick
Ingredients
- Chocolate Almond bark
- White Almond bark
- Crushed candy cane pieces I used the Brachs bag
Instructions
- On a cookie sheet, lay out parchment paper and your cookie cutters.
- Sprinkle the peppermint pieces into the cookie cutters completely covering the bottom.
- Melt the almond bark in separate bowls and put into piping bags. Snip off the end and pour into the cookie cutters a thin layer (first the chocolate).
- Then drizzle the white almond bark on top. Use a toothpick and swirl around.
- Place in fridge for 1-2 hours.
- Gently push down and pop them out!