Ingredients1 h 45 m servings 158 cals
- Line a jelly roll pan with aluminum foil.
- Place candy canes into a sturdy resealable plastic bag, place bag atop a folded kitchen towel, and lightly crush the candy canes into small pieces with a hammer.
- Combine chocolate cookie crumbs and confectioners' sugar in a bowl, mixing until crumbs are coated; stir melted margarine into cookie crumbs. Press the cookie crumb mixture evenly into the bottom of the prepared jelly roll pan.
- Heat confectioners' candy coating in a microwave-safe bowl in microwave for 50 seconds on high; stir. Continue heating candy for 15-second intervals, stirring each time, until melted, warm, and smooth. Spread candy over cookie crumb crust and smooth top with a spatula; let stand about 10 minutes to firm candy layer.
- Sprinkle crushed candy canes evenly over the confectioners' coating; let stand about 2 minutes. Press candy cane pieces lightly into the coating using a piece of waxed paper. Freeze peppermint bark until set, about 1 hour. Remove from foil and break bark into pieces. Store in refrigerator.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 158 calories; 7.1 g fat; 23.2 g carbohydrates; 1.1 g protein; 2 mg cholesterol; 90 mg sodium. Full nutrition
ReviewsRead all reviews 6
I submitted this recipe. I edited my recipe prior to it being published, but I think they printed the original version. A couple of tips: I find it works better with some bigger chunks of cookie...
I have tried this receipe several times. I used chocolate chips the first time. It was just okay. I decided to try the Amond Bark. I loved the white almond bark the best. I quadrupled the recipe...
I used vanilla candy bark, but needed twice as much to cover the cookie bottom. I also wish I would have pressed the crushed peppermint candy into the melted bark right away. Doing it the way ...