Candy Cane Bark
Candy Cane Bark
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Candy Cane Bark

Preparation
30 MIN
Cooking
5 MIN
Chilling
15 MIN
Makes
8 servings or 4 gift bags
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Ingredients

Preparation

  1. Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper. Set aside.
  2. Separately chop 6 oz (170 g) of white chocolate and 6 oz (170 g) of dark chocolate. Keep remaining chocolate in pieces.
  3. In a bowl placed over a pot of simmering water, or in the microwave oven, melt the chopped white chocolate. Add the remaining white chocolate pieces and stir until chocolate is tempered. Pour over the baking sheet. With an offset spatula (see note), spread into a 10-inch (25 cm) square. Allow to crystallize for 10 minutes at room temperature (see note).
  4. In a bowl, over a double boiler or in the microwave oven, melt chopped dark chocolate. Add remaining dark chocolate pieces and stir until chocolate is tempered. With an offset spatula, spread over the square of crystallized white chocolate. Sprinkle with crushed candy canes. Let crystallize in the refrigerator for 15 minutes.
  5. Break bark into pieces. Store in an airtight container. It will keep for several weeks in a cool, dry place. You can also offer the candy cane bark in nice gift bags. Makes about four bags.

Note

An offset spatula is a handy tool to have for spreading chocolate or frosting. It has a long, narrow and flexible metal blade.

Crystallization gives chocolate a nice texture that will not break or turn white. After chocolate melts, stir in tempered pieces until melted chocolate is at body temperature. If necessary, remove the remaining chocolate pieces (if they have not completely melted) and the tempered chocolate is ready to use.

Comment

  1. Really easy to follow instructions. Our 16 and 13 yr old girls made it last night with ease and had fun smashing into pieces. Do follow the tempering of chocolate as it does make a difference to the final chocolate product. Next time we'll try to spread it thinner for ease when smashing. Otherwise, easy and will make again.

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