This is the easiest candy to make, I promise! All you need is some chocolate candy melts and crushed candy or flavored chocolate chips.
I get more requests for this treat than any other I make all year. Which is funny because all it requires is a microwave! This year I made peppermint bark and Andes mint bark. I love minty chocolate. York peppermint patties and Junior mints are some of my favorite candies. It's also the only way I'll eat dark chocolate.
The Andes mint bark can be made by buying a box of the after dinner mints and unwrapping each individual chocolate and crushing it or you can save yourself a lot of time and just go to the baking aisle to see if your store carries Andes baking chips. They also make Andes peppermint crunch chips but I couldn't find them this year. Bummer. They're yummy too!
I like to layer two different colored candy melts when I make my bark. It looks prettier. To layer the chocolate just pour your first layer and let that harden up either on the counter or put it in the fridge to hasten the process.
Then melt your second chocolate and pour over the 1st layer. Have whatever flavored topping you want to use ready to place on top of your last layer. If it hardens up too much your toppings won't stick!
After everything has hardened up, remove your chocolate from the pan and use a sharp knife to chop up the bark in pieces.
To make peppermint bark all you need is some leftover candy cane for your chocolate topping. Crushing the candy canes can be a fun task for little hands. If you live in apartment, wait until everyone is awake before attacking the candy with a rolling pin. Unless you like grumpy roommates and neighbors.
Chocolate Candy Bark
1 12 oz bag of white chocolate candy melts
1 12 oz bag of dark chocolate candy melts
2/3 cup crushed peppermint candy cane
2 tbs vegetable shortening
Chocolate Mint Bark:
1 12 oz bag of green candy melts
1 12 oz bag of dark chocolate mint candy melts
2/3 cup crushed Andes mint candies or Andes mint baking chips
2 TBS vegetable shortening
Melt candy melts in microwave safe bowl or measuring cup in microwave set to 50% power 1-2 minutes. Stir every 30 seconds. Do not overcook!
Pour melted candy melts into a parchment lined 9x13 cake pan. Let each layer harden before pouring next layer on top.
Top final layer with desired candy topping. Let candy harden. Break into pieces. Enjoy!
Line your pan with some parhment paper leaving overhanging edges to make it easy to remove the choclate from the pan.
If it's hard to remove from the pan, put it in the refrigerator for about 15 minutes. The chocolate will shrink from the pan edges making it easier to remove.
I find that adding a tablespoon of shortening to per a bag of chocolate candy melts (I use Wilton) makes it easier to pour it in an even layer
Thump the pan on the counter to even out chocolate if it's all lumpy bumpy