Candy Cane Bark
Recipe from
Better Homes and Gardens
A wonderful Christmas gift from the kitchen, this chocolate and peppermint candy is simply delicious. For easy cleanup, line the baking sheet with foil.
Servings:
Makes 1-1/4 pounds.
Prep Time:
25 mins
Total Time:
55 mins
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Ingredients
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6 ounceschopped chocolate-flavor candy coatingsee savings
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3 ounceschopped milk chocolate barsee savings
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6 ounceschopped vanilla-flavor candy coatingsee savings
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3 ounceschopped white chocolate baking squaressee savings
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1/4 cupcrushed pepperment candy canessee savings
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Directions
1.
Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.
2.
In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.
3.
Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.
4.
Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.
To Store
Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.
Nutrition information
Per serving: Calories 55, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 2 mg, Carbohydrate 6 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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year, we've pulled together Handmade Kiss Gloss , a dozen tiny tins of Candy Cane Altoids (made fresh in our kitch), and some cuh-razy good Tiger Butter bark . For the neighbors, we're tying pretty bottles of Whole Foods Italian read more...
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