After sampling peppermint bark candy from an upscale store, I thought, “I can make that!” Using four ingredients, I came up with a simple version that won over my friends and family.
—PATTI MAURER WISE, VA
PREP: 15 MIN. + CHILLING • MAKES: 1 1/2 POUNDS
1 teaspoon plus 3 tablespoons shortening, divided
1 package (10 ounces) Andes creme de menthe baking chips
2 cups white baking chips
1/2 cup crushed peppermint candies
1. Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening.
2. In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set.
3. In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm.
4. Break into small pieces. Store in an airtight container.