2 1/2 c. sugar
1/2 c. butter
5 oz. can evaporated milk
7 oz. jar marshmallow creme
8 oz. almond bark or vanilla candy coating, coarsely chopped
1/2 c. finely crushed peppermint candy
Desired amount red food coloring

Line 9" square or 9"x13" pan with foil so it extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme and almond bark; blend until smooth. Stir in peppermint candy and red food coloring. Pour into prepared pan. Cool at room temperature. Garnish as desired. Refrigerate until firm. About 2 1/2 pounds.