8 oz chocolate almond bark*
1 teaspoon peppermint extract
about one cup of peppermint crunch **
Remove from oven to cool one minute while you’re preparing the chocolate.Microwave the almond bark, stirring every 45 seconds until smooth. Immediately stir in the peppermint extract. Drizzle your chocolate peppermint down over each macaroon and then go back and quickly sprinkle the peppermint crunch down on top (the chocolate will set quickly).
Serve either warm or room temp. Store in an airtight container on the counter.