peppermint bark snowflakes

If you haven't spent the holidays with Full Circle Foodie before, I'd like to extend a warm welcome. This is my fourth year in a row executing my "Baked with Love" project where I bake a variety of cookies and candies and then package them up all pretty to give, with love, to coworkers, friends and family. 

Each year, I incorporate tried and true traditions as well as new recipes that I am equally excited about. Grab some hot cocoa and enjoy your stay as my 2011 Box of Love unfolds before your eyes! 


One of my favorite holiday flavor combinations is chocolate and peppermint. It should be no surprise that I am a peppermint bark junkie. As much of a thrill as it is to catch the tins at Williams Sonoma or World Market on clearance, it brings even more joy to my heart and kitchen when I can make my own peppermint bark, in pretty shapes and at a fraction of the cost.

I'm excited to kick off the 2011 Baked with Love series with a new addition to the collection. After seeing peppermint bark snowflakes on Pinterest just before Thanksgiving, I sent my mother on a mission to track down some discontinued silicone molds. In addition to the large silicone snowflake molds {all the way from China!}, she was kind enough to pick up some mini snowflake molds currently available by Wilton. The finished product for both sizes was exactly what I needed to kick off and inspire yet another season of holiday baking. They were gorgeous!

What you'll need:

1. White and Milk Chocolate Melts, 2. Candy Canes, 3. Red Sanding Sugar

{not pictured}

Silicone Snowflake Molds, Peppermint Extract

The method is simple: Melt milk chocolate according to package directions. Add peppermint extract to the milk chocolate until desired taste is reached - about one teaspoon per bag of melts. Pipe or spoon a layer of peppermint milk chocolate into each cavity of your mold, tap to evenly distribute and remove air bubbles. Set aside to harden while melting white chocolate according to package directions. Top each snowflake with an even layer of white chocolate followed immediately by crushed candy canes and red sprinkles. Allow to harden completely before unmolding. Store in an airtight container. 

The squeeze bottles are not necessary, but do help to get the chocolate into the tiny crevices of the molds; a small cookie scoop also works well. My mother switched up the chocolates so that some had the white on the bottom and some had milk. As always, let your creativity run wild. Use different colored chocolate melts, sprinkles or candy canes to match your own holiday decor. Enjoy. And don't forget to share!

Check out Baked with Love of years past...