Ingredients for Candy Cane Bark
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How to Make Candy Cane Bark
- Line an 11 x 17 inch baking sheet with parchment paper, leaving an overhang on the sides to lift the bark later. Set aside.
- Melt 12 ounces of dark chocolate in a heavy-bottomed saucepan over low heat, stirring constantly until smooth. Remove from heat.
- Stir in 4 drops of peppermint oil and mix thoroughly.
- Spread the melted dark chocolate evenly onto the prepared baking sheet. Refrigerate for at least 1 hour, or until completely set.
- Melt 8 ounces of white chocolate in a heavy-bottomed saucepan over low heat, stirring constantly until smooth. Remove from heat.
- Stir in 4 drops of peppermint oil and 1/2 cup crushed candy canes. Mix gently until combined.
- Spread the white chocolate mixture evenly over the chilled dark chocolate layer, ensuring it reaches the edges of the pan.
- Refrigerate for at least 4 hours, or preferably overnight, for up to 3 weeks. This allows the bark to set completely and develop a nice snap.
- Once firm, lift the bark from the baking sheet using the parchment paper overhang. Break into pieces and serve or package as gifts.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
1072g
Fat
440g
Carbs
89g
