Peppermint Bark

Place chocolate wafers (you can use dark chocolate or milk chocolate) in a heat proof bowl

Over medium/hot heat, bring 3” of water to a boil in a pot.

Put heat proof bowl with wafers and sit in it top of boiling water.

Stir until liquid consistency

Take the melted chocolate and mix 1 tsp of peppermint extract

Pour chocolate mixture onto cookie sheet that has been covered in parchment paper

Set in fridge to cool for 15-20 minutes

While that sets, follow the same process and melt the vanilla wafers

Pour over chilled chocolate layer

Sprinkle with chopped up candy cane

Once chilled, break up into pieces with knife and plate

Dark/milk chocolate toffee mixture with shaved chocolate pieces

Place chocolate wafers (you can use dark chocolate or milk chocolate) in a heat proof bowl

Over medium/hot heat, bring 3” of water to a boil in a pot.

Put heat proof bowl with wafers and sit in it top of boiling water.

Keep stirring until liquid

Pour chocolate mixture onto cookie sheet that has been covered in parchment paper

Sprinkle toffee mixture on top, then after a few minutes, sprinkle chocolate shavings

Set in fridge to cool for 15-20 minutes

Once chilled, break up into pieces with knife and plate

White chocolate with toffee sprinkles, pecans and shaved chocolate

Place chocolate wafers (you can use dark chocolate or milk chocolate) in a heat proof

Over medium/hot heat, bring 3” of water to a boil in a pot.

Put heat proof bowl with wafer and sit in it top of boiling water.

Keep stirring until liquid.

Chop almonds/pecans/peanut

Once melted, pour chocolate mixture onto cookie sheet that has been covered in parchment paper

Sprinkle with nuts, toffee chunks and chocolate shavings

Set in fridge to cool for 15-20 minutes

Once chilled, break up into pieces with knife and plate