Holiday Swirled Peppermint Bark

Directions: 

1. Line a rimmed baking sheet with parchment paper, set aside.
2. Break chocolate almond bark into squares and place in microwave safe bowl. Add semi-sweet chocolate morsels. Microwave in 30 second intervals, or until fully melted, stirring occasionally.
3. While chocolate is melting, put unwrapped candy canes in resealable bag. Using a wooden spoon, break apart candy canes into bite size pieces. Set aside.
4. Pour melted chocolate onto prepared baking sheet and spread into an even layer. Sprinkle 3/4 of candy cane pieces evenly over the top. Set aside to cool and harden.
5. Break vanilla almond bark into squares and melt in microwave safe bowl in 30 second intervals until fully melted, stirring occasionally. Once melted, pour over cooled chocolate and peppermint layer, making sure to spread evenly.
6. Working quickly, use a toothpick to dot red and green gel food coloring on melted vanilla almond bark layer. Using a new toothpick, swirl through gel food coloring to create a marbled effect. Sprinkle top with remaining crushed candy canes and holiday sprinkles. Let cool.
7. Once fully cooled, break into smaller pieces, and serve. Can be stored in an airtight container for up to a week.

Recipe attribution: Recipe Courtesy of Chef Lauren, ALDI Test Kitchen