We had a Christmas bake-off at work recently and I whipped up this candy cane bark to take along. It’s seriously simple to make but was very well received! It would make a perfect homemade Christmas gift for colleagues or teachers, or a sweet treat for your Christmas events.
- 225g white chocolate
- 225g dark chocolate
- Candy canes (about 1/3 cup when crushed)
- Line a baking tray (at least 30cm each way) with baking paper
- Chop the white chocolate into small pieces and melt 200g of it in a bowl over simmering water, making sure the bowl doesn’t touch the water. When melted stir in the remaining white chocolate until melted and the chocolate is tempered
- Pour onto the lined tray, spreading to roughly a 25cm x 25cm square. Set aside and leave to cool for 10-15 minutes
- Meanwhile, repeat step 2 with the dark chocolate, then gently pour over the white chocolate and spread
- Crush the candy canes with a rolling pin and sprinkle over the chocolate, then place in the refrigerator to set
- Once set, break into pieces then store in an airtight container
It’s hard to believe this candy cane bark only needs three ingredients! Try not to spread the melted chocolate too thin as you want it to have a bit of structure to it. It’s also best to use good quality chocolate, so stay away from cooking chocolate where possible. The higher quality the chocolate the better it will temper and taste!
I also recommend peppermint candy canes as the combination of the minty flavour with the rich chocolate is delicious! Sweet, but delicious! It would be a great way to use up any excess candy canes you might find yourself with after Christmas as well. As the daughter of a primary school teacher an excess of treats this time of year was a familiar sight in our house!
This was my first time making bark of any description, but it definitely will not be the last!
AnnaDecember 13, 2017 at 2:08 pm (5 years ago)
Oh, I have to try this!Reply
CindyDecember 13, 2017 at 2:20 pm (5 years ago)
I’m not big on candy canes, but I like this! In fact, it tried a similar recipe myself a few years ago…
I think the contrast of cane against dark chocolate looks nicer on yours. 🙂Reply
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