Peppermint Bark & Cranberry, Pistachio and Apricot Bark - Day 5 of our Twelve Days of Christmas

Peppermint Bark & Cranberry, Pistachio and Apricot Bark

Peppermint Bark

3 (4.4 oz) Lindt Classic Recipe White Chocolate Bars
12 candy canes

Preheat your oven to 190°. Line a cookie sheet with parchment paper. Unwrap the candy bars, and place side by side on the parchment paper. Place in the heated oven for five minutes or just until the candy bars are completely melted.

While the candy bars are in the oven, unwrap the candy canes, and pulse in a food processor until they are chopped to your satisfaction. Once the candy bars are melted and removed from the oven, sprinkle half of the candy cane pieces on the melted chocolate and stir the chocolate and candy canes together. Sprinkle the top with the remaining candy cane pieces. Drop the cookie sheet on your counter a few times to set the peppermint pieces into the candy. Refrigerate for 1 to 2 hours or until the white chocolate has hardened. Break into pieces and store in a sealed container. 


Cranberry, Pistachio, Apricot Bark

3 (4.4 oz) Lindt Classic Recipe White Chocolate Bars
3/4 cup pistachio
3/4 cup Craisins
3/4 cup chopped dried apricots

Preheat your oven to 190°. Line a cookie sheet with parchment paper. Unwrap the candy bars, and place side by side on the parchment paper. Place in the heated oven for five minutes or just until the candy bars are completely melted.

Sprinkle the top of the melted candy bars with the pistachios, Craisins, and chopped apricots.  Drop the cookie sheet on your counter a few times to set the fruit and nuts into the candy. Refrigerate for 1 to 2 hours or until the white chocolate has hardened. Break into pieces and store in a sealed container.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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