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Candy Cane Bark
This rich and delicious Candy Cane Bark is the ultimate simple holiday treat.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
peppermint bark
Servings:
20
Author:
Sarah Cook - Sustainable Cooks
Equipment
Baking sheet
Parchment paper
Double-boiler
Silicone spatula
Ingredients
16
oz
chocolate, chopped
{dark or milk}
1
tsp
peppermint extract
8
oz
white chocolate, chopped
3
regular-sized candy canes
US Customary
-
Metric
Instructions
Line a baking sheet with parchment.
In a double boiler over low heat, melt dark/milk chocolate.
Once it has melted, add a splash of peppermint extract, stir, and pour onto the baking sheet.
Freeze for 15 minutes.
Place unwrapped candy canes in a Ziploc bag, and crush with a heavy cutting board, rolling pin, or another heavy object.
While the chocolate is in the freezer, clean the double boiler (DRY WELL) and add white chocolate. Heat over low heat.
Pour the white chocolate over the dark. You may need to spread it a bit with a silicone spatula.
Sprinkle with crushed candy canes, and pop it back in the freezer for 30 minutes.
Remove from the freezer, and with clean dry hands, start to break it into chunks.
Notes
Store in an airtight container and in a cool dry place for up to three weeks.
Nutrition
Calories:
244
kcal