I ran across the idea for this recipe in a magazine right before Thanksgiving. It may have been at the craft store… I cannot remember. Nonetheless, it looked simple and tasty and a nice twist to traditional bark.
You Will Need:
- 12 oz bag milk chocolate wafers or morsels
- 10 graham cracker squares
- 2-3 candy canes
- ziplock bag
- kitchen mallet (or toy hammer)
- double boiler and pan
- parchment paper
- cookie sheet (optional)
Use a double boiler to melt one package of chocolate wafers or morsels.
Take the graham squares and submerge them into the melted chocolate making sure you coat both sides of the cracker and all the corners and edges.
Place the chocolate crackers on a parchment paper covered cookie sheet.
Place the candy canes in a ziplock bag and seal it up.
Let your kids take turns crushing the candy with a kitchen mallet or toy hammer.
Sprinkle some of the peppermint pieces over the tops of the chocolate dipped graham crackers.
Be as sparing or plentiful as you like.
Let them cool completely- this can take a while. A few hours even.
If you pop the cookie sheet in the fridge or freezer it will speed up the cooling process significantly.
Once they are 100% cool, the crackers should peel away from the parchment paper easily and not leave any chocolate residue behind.
You can display them on a tray if you’re hosting a party, bag them up for neighbors or teachers as homemade gifts, or even display them in a cake dome if you plan to have them out for a few days.
Easy and yummy!
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