After the success with the thumbprint cookies, I decided to try a new recipe. I love a recipe for candy that doesn't require the use of a candy thermometer! This is a recipe that I found at Owlhaven that I modified slightly.
Preparation time: 10 minutes
* 2 cups mints
* 28 ounces of vanilla bark (AKA almond bark)
Melt the vanilla bark in a double boiler, or in a metal bowl over a pot containing a few inches of boiling water. While bark is melting, put peppermints into a ziplock, then put that bag into another ziplock. Pound mints with a meat mallet until most of the mints are broken. Pour broken mints into a colander that you’ve set over a bowl. Let the powdered candy sift down through the colander into the bowl.
When vanilla bark is melted, mix candy dust and half of the larger mint pieces into the bark. Set aside the rest of the pieces. Put wax paper on one cookie sheet, and butter the wax paper. Pour the melted bark/candy combination onto the cookie sheet.
Spread with a rubber spatula so that the bottom of the cookie sheet is fairly evenly covered. Don’t spread it too thin–the melted bark should be around 1/4 to 1/2 inch deep, though obviously the chunks of candy will prevent you from making it super even.
Pretty candy! Once it is spread fairly well, sprinkle the remaining candy over the top of the bark, pressing candy gently into the surface of the soft bark. Refrigerate at least 30 minutes, until bark has cooled and hardened. Break into chunks and enjoy!
I recommend storing the candy in the fridge when it is not being served.