This is one of those things that I love, especially at Christmas time, it's super simple, and a huge hit with the masses. I've seen several recipes for it, varying from complex to simple. This is one that I came up with that is super easy. I hope you enjoy it!
This recipe is fish, egg, wheat and nut-free.
12 count peppermint candy canes
12 oz. white chocolate chips
1. Unwrap candy canes, place them in a gallon-size Ziploc bag and smash with a rolling pin until candy is broken down into small pieces (How small you want the pieces is up to you.); set aside.
2. Melt white chocolate over a double boiler, stirring constantly with a heat resistant spatula or wooden spoon, until morsels are fully melted. (You can do this step in the microwave, but I wouldn't recommend it as it is easy to burn the chocolate.)
3. Mix candy canes bits into white chocolate and then pour mixture onto waxed paper, spreading it to desired thinness.
4. Cool bark until it is completely hardened and then break apart into pieces.
- Black and White Peppermint Bark: Melt a 12 oz. bag of dark chocolate chips and spread onto waxed paper to desired thinness; allow to cool until hardened. Double the batch of Peppermint Bark and spread on top of cooled dark chocolate and allow it to harden completely. Break into pieces.
- If you don't like the look of either bark, you can spread the white chocolate out first and then press pieces of the candy cane into it while it is still soft which will give it a flatter, more uniform look.
- You could experiment with flavors, too, substituting another flavor candy cane for the peppermint ones or using another type of chocolate for the white chocolate. Please note, though, that finding another flavor candy cane that is soy-free is very difficult (I've yet to find one).
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