Candy Cane Bark Recipe
This festive candy cane bark is made with chocolate, crushed peppermint candies, and lotsa love. A beloved food gift that's quick and easy, too. You can whip it up in no time...perhaps for those special website editors you forgot to add to your list. (A-hem!)
Nutrition Facts
Ingredients
Instructions
Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Make sure you have room for the baking sheet in your refrigerator.
Melt the white chocolate with 1/2 teaspoon oil in a bowl in the microwave on low or in a heatproof bowl placed over but not touching a pan of gently simmering water. Remove the chocolate from the heat and stir in 1/4 teaspoon peppermint extract.
Pour the melted white chocolate onto the prepared baking sheet and spread it into an even layer with a rubber spatula. Refrigerate for 20 to 25 minutes, or until it has almost but not completely set. The chocolate is almost set when it's beginning to lose its shiny sheen. (If it sets completely, the bark layers could separate.)
While the white chocolate is setting, melt the semisweet chocolate and remaining 1/2 teaspoon oil. Remove the chocolate from the heat and stir in the remaining 1/4 teaspoon peppermint extract.
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Continue Reading at Leitesculinaria →Chef's Notes
Storage–Keep the bark in an airtight container in the fridge for up to 1 month or in the freezer for up to 6 months.
Substitutions–If you can’t find candy canes, substitute round peppermint candies.
Dietary–This recipe is suitable for gluten-free diets.
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Reviews from the Original Source
This is a much yummier version of a commercially made and expensive candy that is available this time of year :) Do you have a source for the pretty white snowflake plate you display it on? I would love to do the same. Thank you and happy holidays!
Love this! I just made my third batch in about three weeks… you know, one to see if it was a good candidate for neighbor gifts, one for the neighbors, and the third for us! Christmas dessert is going to be ice cream Sundaes with crushed bits on top. Thanks for another winner! (I’d love to add a photo, but it doesn’t seem to work for me. Today’s batch looked just like the recipe photo!)
Fabulous post! I'm not a fan of white chocolate but so love dark chocolate. Do you think I could use all dark instead of white? It probably won't be as festive looking for sure.
Love this site! Had dinner at the Peninsula Restaurant in Charleston. Feasted on a wonderful dinner. Dessert was too die for! The coconut cake was absolutely fabulous. You can order and have it shipped at an approx cost of $250. I settled on buying the cookbook which has the complete recipe. After reading through the recipe I'm thinking no wonder this cake is so fabulous! However it's a great deal of work. Probably too much for me. Wondering if you may have a recipe for coconut cake without as much labor involved. I'd appreciate your thoughts. Thank you.
Esther
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