Dairy Free Peppermint Bark
Almond Bark is also dairy/lactose free. We always made peppermint bark as a part of our Christmas goodies with Mom because it’s so easy! Sometimes, I enjoy beginning with a layer of chocolate almond bark for thickness. We always double (or more!) this recipe. This year, I didn’t add that layer of chocolate first, and I also added a dash of peppermint extract once it was melted. It was delicious!
10-12 ounces White baking pieces (I use almond bark)
8 to 10 drops liquid red or green food color (I like using only red, unless candy canes are also red and green)
½ cup crushed peppermint candies or candy canes (sift through a fine strainer to remove ultrafine, dust-line pieces)
Dash of peppermint extract if desired
Line large baking sheet with foil. In a small saucepan, melt the baking pieces over medium-low heat. Or, place in microwave-safe bowl and cook for 1 ½ to 2 minutes, stirring every 30 seconds. When nearly melted, remove from heat (or microwave), stirring gently to finish melting. Add peppermint extract if desired.
Spread melting baking pieces on prepared baking sheet, smoothing with thin spatula until about ¼ inch thick.
Add food color, drop by drop, over melted baking pieces. Use a wooden skewer or knife to swirl color through white baking pieces to form swirls.
Sprinkle with candies, pressing them lightly with the spatula.
Place baking sheet in refrigerator about 10 minutes to set baking pieces. When ready to serve, break into irregular pieces. Store covered, at cool room temperature or in refrigerator up to 5 days.