Saturday, January 31, 2009
This is from Martha
I made it last year and became our absolute favorite Christmas treats!
if you want to print this out here is the link.
Makes 36 pieces
1 (7.5-ounce) package hard peppermint candies, unwrapped–I just use candy canes
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
Nonstick cooking spray
Spray a rimmed baking sheet with nonstick cooking spray; line with waxed paper. Place candies in a doubled resealable plastic bag; seal, and wrap in a kitchen towel. Using a rolling pin or skillet, crush candies into tiny pieces. Sift to separate crushed candy from fine powder, reserving fine powder for another use; set crushed candy aside.
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Pour mixture onto prepared baking sheet; using a spatula, spread evenly to a 1/4-inch thickness.
Sprinkle with crushed candy; with a piece of waxed paper covering entire surface, press in gently. Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container up to 1 week.