Marbleized Mint Bank Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Semisweet mint-flavored,
Chocolate pieces, or
Semisweet,
Chocolate pieces,
1 lbs: Vanilla flavored candy --,
Cut up,
3/4 cup: Candy canes or peppermint,
Candies, crushed
Directions:
Line a baking sheet with foil; set aside. In a double boiler, heat
chocolate pieces over low heat, stirring constantly, until melted and
smooth. Remove from heat. In a double boiler, heat candy coating
over low heat, stirring constantly, until melted and smooth. Remove
pan from heat. Stir in crushed candies. Pour melted coating mixture
onto prepared baking sheet. Spread coating mixture to about a 3/8"
thickness; drizzle with melted chocolate. Gently zigzag a narrow
metal spatula through chocolate and peppermint layers to create a
swirled effect. Let candy stand several hours or until firm (candy
can be chilled 30 minutes or until firm). Use foil to lift candy from
baking sheet. Carefully break into pieces. Store, lightly covered,
for as long as 2 weeks. Makes about 1 1/4 pounds.
Recipe By : Christmas At Home By The Fireside
Source from luhu.jp
chocolate pieces over low heat, stirring constantly, until melted and
smooth. Remove from heat. In a double boiler, heat candy coating
over low heat, stirring constantly, until melted and smooth. Remove
pan from heat. Stir in crushed candies. Pour melted coating mixture
onto prepared baking sheet. Spread coating mixture to about a 3/8"
thickness; drizzle with melted chocolate. Gently zigzag a narrow
metal spatula through chocolate and peppermint layers to create a
swirled effect. Let candy stand several hours or until firm (candy
can be chilled 30 minutes or until firm). Use foil to lift candy from
baking sheet. Carefully break into pieces. Store, lightly covered,
for as long as 2 weeks. Makes about 1 1/4 pounds.
Recipe By : Christmas At Home By The Fireside
Source from luhu.jp