Soooo here is a pretty little tin full of yummy Peppermint Bark candy (recipe below). Both the tin and the recipe can be done in minutes! The tin is a re-purposed Prima tin that once held flowers. I washed it well, dried it and put a parchment circle paper on the bottom of the tin then filled it with candy. The circle was a die cut Nestabilities but you can trace around the tin then cut inside the lines just as easily.
I added chenille trim (Webster's Pages) along the lid and Candy Cane stripe paper along the tin itself that was adhered with Scor-Tape. This tape seriously rocks my red and green Snoopy socks - it is double sided and super sticky, yet easily removable from the tin in case you make a boo boo or want to re-re-purpose the tin :) The Self-Adhesive Felt Ivory Lattice Trim along the paper is by Prima as well.
Candy Cane Tilda and the Tag are by Magnolia Stamps and available at the Magnolia-Liciousstore located in both Canada and the US so no duty fees and fast shipping YAY! I colored her with my Copic markers. The tag was inked with Stampin' Up! Red Riding Hood ink.
White Chocolate Peppermint Bark
2 bags Wilton's White Candy Melts (14 oz each) or other white chocolate (I prefer Wilton's because it melts, cools, and tastes fabulously, and is easily available at Michael's in the baking section)
1/2 tsp Wilton's Pure Peppermint Oil (OIL not extract, and be sure to get the real stuff not artificial flavor - also at Michael's or baking supply/gourmet stores)
9-12 candy canes, crushed (I put them in a Ziploc and hammer them into 1/4 inch pieces)
large cookie sheet (around 11x13) with a lip
1. Bring water to a boil in a pan, then turn to low. Put the candy in a separate metal bowl and melt the candies over the pan of boiling water. Be sure no water gets into the chocolate. Wilton's candy melts very fast, so keep an eye on it.
2. Stir in the peppermint oil.
3. Using a spatula, spread the candy on parchment paper that has been placed in a cookie sheet until it fills the cookie sheet but do not go too thin - I maybe leave an inch or so around the edges.
4. Place crushed candy canes on top of the melted chocolate. Refrigerate until cool, then break apart with a butter knife (it will break very easily when cool). Store in an airtight container.