Welcome to Mini Chef Mondays! If aren’t already familiar, Mini Chef Mondays is our chance to share a recipe we’ve made with our kids each week. (See more information at the bottom of this post.) This week Wesley and I are sharing a super easy Peppermint Almond Bark Recipe with pretzels that we made over the weekend. It was the perfect holiday treat to share at his brother’s piano recital. It is really quick to make but fun for kids to help. If you like no-bake treats for the holidays, be sure to check out the Chocolate Covered Peanut Butter Balls we made a couple of weeks ago.
Wesley had a lot of fun crushing our mini candy canes in a sealed bag with a rolling pin while I worked on melting the almond bark. He used an up and down banging motion that was super effective in breaking them into small pieces. I think this was his favorite part.
I also let Wesley help me sprinkle the crushed candy canes and pretzels over the almond bark. Wesley is really good about distribution and not putting in all in one spot.
If your child is younger or struggles with this, you can assist by only giving them a smaller amount at a time and directing them on where to sprinkle.
I like to create two separate layers to my bark so that I can have some toppings more embedded into the chocolate and still have some sitting on top for looks.
You’ll find as you break these up into pieces that some pretzel and candy cane pieces will break off so this helps keep more in the bark. You also want to be sure to press down lightly.
- 1 package (20 oz) Almond Bark (vanilla flavored candy coating)
- ⅔ cup crushed candy canes (about 25 min canes)
- 1 cup pretzel sticks, broken into half or thirds
- ½ teaspoon peppermint extract (optional)
- 2 teaspoons canola or vegetable oil
- Line 15"x11" baking sheet with waxed paper, foil or parchment paper.
- Place almond bark in large microwavable bowl.
- Microwave uncovered on 2 to 3 minutes, stirring every 30 seconds, until almost melted.
- Add in oil and extract (if desired).
- Stir until smooth.
- Spread ⅔ of the melted almond bark evenly on cookie sheet. Sprinkle evenly with half of the candy pieces and pretzels, pushing down slightly.
- Drop remaining chocolate in spoonfuls and spread out over first layer.
- Sprinkle remaining ingredients over chocolate, pressing down slightly.
- Let stand about 1 hour or until cool and hardened.
- Break into pieces and store in airtight container.
Give this easy peppermint almond bark recipe a try with your mini chef!
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
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