Little Debbie

Christmas Tree Cakes® Bark

‘Tis the season for sweet, pepperminty cheer! This no-bake treat brings together the holiday delight of Little Debbie Christmas Tree Cakes® with the cool crunch, nostalgia of peppermint bark. No matter which flavor of Christmas Tree Cakes you choose, this easy recipe will sparkle on any dessert tray and have your friends asking for more.

Makes 12-24 Servings

Ingredients:

3 Cartons Little Debbie Christmas Tree Cakes, van., choc. or both

1-2 Pounds White Melting Chocolate

1 Bag Red Melting Candy, optional for van. cakes

1/2 Teaspoon Peppermint Extract, optional

1 Container Festive Sprinkles (we suggest green sugar sprinkles for van. cakes or red and green sprinkles for choc. cakes)

Supplies:

Medium Cookie Sheet Pans, one for each flavor

Parchment Paper

Large Mixing Bowls

Medium Microwave Safe Bowls

Food Safe Gloves, optional

Directions:

1. Unwrap and crumble twelve (12) Christmas Tree Cakes and add to a large mixing bowl. Use your hands with the optional food safe gloves, to ensure the cakes are finely mixed together. You can also use a food processor or stand mixer.
2. Line the cookie sheet pan with parchment paper. Begin to add the cake mixture onto the pan and flatten them evenly across the paper. The layer should be about 1/4-inch thick. To flatten even more, add another layer of parchment paper and use a rolling pin to make it smooth.
3. Using at least one pound of white chocolate - In a microwave safe bowl, melt your chocolate in 30-second intervals, stirring between each until smooth. We recommend doing this in increments so the chocolate doesn't burn.
4. Once all chocolate is melted, add in the peppermint extract to the white chocolate and stir again.
5. Pour the peppermint chocolate mixture evenly over the cake layer. Spread it smooth with a spatula.
6. If using van. cakes, repeat step three (3) for the red candy. To create the festive stripe, use a fork or whisk to drizzle over the white chocolate layer.
7. While the chocolate is still warm, sprinkle crushed peppermint candies and festive sprinkles over the top. Press lightly so they stick.
8. Place the pan in the freezer for up to 4 hours or overnight.
9. Once firm, break or cut into pieces like traditional peppermint bark. Enjoy!