1 lb. white almond bark
6 crushed candy canes
1/2 tsp. peppermint extract
red paste food coloring (do not use liquid food coloring)
Line a cookie sheet with foil. I like to use the new non-stick foil.
In a microwave safe bowl, melt almond bark. Stir in crushed candy canes and extract. Tint until light pink with red food coloring. Do not use liquid food coloring or it will cause the chocolate to clump. Use Wilton paste coloring. Spread on foil. Chill about 1 hr. Break into pieces. Store in air tight container in refrigerator.
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