Candy Cane Bark

Bark Ingredients

8 oz. White Chocolate

8 oz. Dark Chocolate

2 oz. Crushed Candy Canes – About 1/4 Cup

Bark Method

Line 17 x 12 inch baking sheet with parchment-set aside.

Separately chop 6 oz. white chocolate and 6 oz. dark chocolate.

Keep remaining chocolate in pieces.

In a double-boiler, melt chopped white chocolate.

Add remaining white chocolate pieces – stir till tempered – equal temperature.

Pour over baking sheet.

Spread with offset spatula into a 10 inch square.

Allow to crystallize at room temperature for 10 minutes.

In a double-boiler, melt the dark chocolate.

Add remaining dark chocolate pieces – stir till tempered.

Spread the dark chocolate over the white chocolate, using an off-set spatula.

Sprinkle the candy cane pieces over the dark chocolate layer.

Refrigerate x 10 minutes.

Break into pieces.

Store in an airtight container for several weeks.

Yield – Makes 4 Gift Bags