Candy Cane Bark
A wonderful Christmas gift from the kitchen, this chocolate and peppermint candy is simply delicious. For easy cleanup, line the baking sheet with foil.
Ingredients
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6 ounces chopped chocolate-flavor candy coating
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3 ounces chopped milk chocolate bar
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6 ounces chopped vanilla-flavor candy coating
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3 ounces chopped white chocolate baking squares
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¼ cup crushed pepperment candy canes
Directions
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Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.
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In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.
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Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.
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Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.
Tips
Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.