Temper chocolate by placing wafers in the top of a double boiler. Fill the bottom half of the boiler one-third to one-half full with water. Heat chocolate over medium heat, stirring, until melted and glossy:
Remove from heat, stir in crushed candy canes and peppermint flavoring.
Freeze until firm, 2 – 3 hours, in a pan lined with wax paper. Remove from freezer. Using wax paper, so the bark doesn’t melt onto your hands, break it apart into pieces.
For gift-giving, place in a pretty container, and wrap with seasonal cellophane paper.
48 – 50 dried apricots
2/3 c. wafers for chocolate making
Melt chocolate in the microwave on medium in microwave-safe bowl. Stir. Coat approximately 1/2 of each apricot in chocolate. (Sample a couple along the way — quality control is important.) Place on baking sheets covered with wax paper to set. Store in a pretty covered container.
Layer ingredients in 1-quart food storage jar with tight-fitting lid in the following order: granulated sugar, brown sugar, combined flour, baking powder, baking soda and salt; chocolate pieces; and peppermint candy. Seal jar.
Cover lid with fabric circle, if desired. Attach gift tag and directions for baking and fabric to jar with raffia or ribbon.
1 jar Minty Candy Christmas Cookie Mix
1/4 cup (1/2 stick) butter, softened
2 eggs, beaten
1 teaspoon vanilla
Preheat over to 350 degrees. Line cookie sheets with parchment paper or spray with cooking spray; set aside. Place contents of jar in large mixing bowl. Using fingers, work butter into flour mixture. Combine eggs and vanilla in small bowl. Add egg mixture to flour mixture; stir until dough forms. Shape dough into 1-inch balls; place balls 3 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until cookies are golden. Cool 1 minute on cookie sheets. Slide parchment paper and cookies onto wire rack. Cool completely. Makes 2 1/2 dozen cookies.
Melt chocolate in double boiler. Stir. Remove from heat and stir in crushed candy canes. Spread in a thin layer on waxed paper. When cooled and set, break into chunks to serve. Putting the mixture in the fridge or outside, if cold enough, hastens the setting process.