When you think of the holidays you think of peppermint and whenever I think of peppermint I think of candy canes. While I love using them to decorate my Christmas tree there are lots of other uses for those delicious candy canes. Here is just one way that we have decided to use them. I recently found a great mold that I plan on using to make a holiday theme bark that I also plan to share with you. Madison loved doing it with me so get the kids involved. Now here is our peppermint brownie bark. It is super easy to make and the entire family will love it.
Here is what you’ll need:
Ingredients
1 family-size boxed brownie mix + listed ingredients
12 ounces white almond bark
8 mini candy canes, crushed
Instructions
Preheat the oven and prepare the brownie mix according to the directions on the box. Mine only called for two eggs (shown) and 1/4 of water. If it’s listed, follow the directions for cake-like brownies and not fudgey brownies.
Line a large 13 x 17 baking sheet with parchment paper and spread the brownie batter evenly on the pan, leaving about 1 inch around the edges.
Bake the brownies for 12 to 15 minutes or until done. These are going to cook much quicker than what’s listed on the box, because they are so thin. I started checking mine after 10 minutes. They’re done when the edges look slightly dry and a toothpick inserted in the center comes out clean.
Remove the brownies from the oven and allow them to cool for 10 minutes.
When they’re cool enough to touch, use your hand to lightly flatten the top making it as even as you can.
Add the almond bark to a microwave safe bowl and microwave on high for 1 to 2 minutes or until completely melted and smooth. Stir every 20 to 30 seconds to prevent scorching.
Pour the melted almond bark on top of the brownies and use a spatula to evenly spread it all over the top.
Crush the candy canes and sprinkle them all over the almond bark. To do this, I add them to a brown paper bag and use a meat cleaver to crush them. You can make them as fine as you want. I like mine to range in size, so I leave some a little bigger and even use the dust that is left in the bottom of the bag.
Place the baking sheet in the refrigerator until the almond bark has hardened, which only takes about 15 or 20 minutes.
Use a large knife to cut the bark into serving size pieces. The top of the bark will slightly break as you do this, but that’s normal. It it adds to the presentation, and all those little pieces that break off look pretty when they’re sprinkled around the serving platter.
Enjoy!
