Recipes  

Candy Cane Bark

  • Preparation 30 MIN
    Cooking 5 MIN
    Chilling 15 MIN
  • Makes 8 servings or 4 gift bags
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Looking for a simple holiday gift idea for your kids' teachers and instructors? This three-ingredient peppermint bark, layered with dark and white chocolates and topped with crushed candy canes, will be very much appreciated and enjoyed!

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.

To help you with this recipe

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/8 of the recipe

Content % Daily Value
Calories 345  
Total Fat 20 g  
Saturated Fat 12 g  
Sodium (salt) 30 mg  
Carbohydrates 39 g  
Fibre 2 g  
Protein 3 g