Candy Cane Bark


This is the perfect holiday treat and so easy to make!  There are many versions of this dessert but
this one’s foolproof.

 

Candy Cane Bark

 

16 oz Bittersweet Chocolate, roughly chopped
1 cup crushed candy canes (about 10 to 12)
1/2 cup chocolate wafer cookies, lightly crushed
6 oz white chocolate

 

Ingredients for Candy Cane Bark

 

Line baking sheet with foil and set aside.
Melt bittersweet chocolate over low heat.

 

Melting Bitterseet Chocolate

 

Remove from heat and mix in 1/2 cup candy canes and wafer cookies.

 

mixing bark

 

Spread mixture on lined baking sheet until flat and even.
Melt white chocolate in microwave or at low heat on stove.

Drizzle melted white chocolate in zig zag design.

 

Drizzle White Chocolate on bark

 

Sprinkle rest of candy canes on top.

 

Bark before fridge

 

Place baking sheet in refrigerator and chill for at least one hour.

 

Finished Bark

 

Remove and break into pieces.

Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Candy Cane Bark
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 16 oz Bittersweet Chocolate, roughly chopped
  • 1 cup crushed candy canes (about 10 to 12)
  • ½ cup chocolate wafer cookies, lightly crushed
  • 6 oz white chocolate
Instructions
  1. Line baking sheet with foil and set aside. Melt bittersweet chocolate over low heat. Remove from heat and mix in ½ cup candy canes and wafer cookies. Spread mixture on lined baking sheet until flat and even. Melt white chocolate in microwave or at low heat on stove. Drizzle melted white chocolate in zig zag design. Sprinkle rest of candy canes on top. Place baking sheet in refrigerator and chill for at least one hour. Remove and break into pieces.
Nutrition Information
Calories: 372 Fat: 18g Saturated fat: 11g Unsaturated fat: 6g Carbohydrates: 50g Sugar: 41g Sodium: 57mg Fiber: 3g Protein: 3g Cholesterol: 6mg

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