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Chocolate Bark on a round white plate, decorated with some candy canes and some red ribbon.
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Candy Cane Chocolate Bark

My festive Candy Cane Chocolate Bark is a great addition to your Christmas menu. The Bark is so simple to make and contains just two ingredients. You simply melt some chocolate, break up some candy canes and sprinkle them on the melted chocolate. You will have delicious homemade confectionery with so little effort.  
Course Afternoon Tea, edible gift, Morning Tea, Snack
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Setting Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 people
Calories 247kcal
Author Alexandra

Ingredients

  • 250 g (9 oz) milk chocolate See Note 1
  • 55 g (approx. 8) candy canes See Note 2

Instructions

  • Line a baking tray with non-stick baking paper.
  • Crush the candy canes. The best way to do this is place the candy canes in a large resealable bag and hit them with a rolling pin. You want some larger pieces rather than all fine dust.
  • Chop the chocolate into even size pieces and melt in a bain marie/double boiler or heatproof bowl sat over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir with a metal spoon or spatula until the chocolate has almost melted.
    See Note 3.
  • Remove the bowl from the heat, taking care that no steam gets in the bowl or the mixture will seize. The residual heat will melt the remainder of the chocolate. Stir slowly until it has completely melted.
  • Once the chocolate had melted, pour onto the baking paper. Using a rubber or silicone spatula, spread the chocolate into an even layer until its ½ cm (¼ inch) thick.
    Sprinkle the crushed candy canes over the chocolate in an even layer.
  • Let cool at room temperature for 2-4 hours until completely set, or if it is a warm day, place it in the fridge until set. See Note 4.
  • Using your hands or a sharp knife, break or chop into 18-20 pieces.
  • Store in an airtight container for up to 5 days, in the refrigerator if necessary. If storing in the refrigerator, I suggest you place several layers of kitchen paper in the base to help absorb excess moisture. See Note 5.

Notes

  1. Use the best quality milk chocolate that you can - this will produce the best result.
  2. Use peppermint flavoured candy canes.
  3. If you prefer, you can melt the chocolate in the microwave - melt at 20 second intervals, stirring after each one.
  4. If it is hot, you can allow the bark to set in the fridge.
  5. Ideally, store it in an airtight container in a cool, dark place. If possible, it is better to not store it in the fridge as moisture in the fridge may cause the chocolate to “bloom” giving it a whitish, powdery appearance. It is still safe to eat but the appearance is spoiled. However, in Australia this may not be possible so put the bark in an airtight container with a few sheets of kitchen paper on the base to absorb any moisture and store in the fridge for up to one week. 
  6. Please note, the nutritional information is based on the bark being broken up into approximately 18 pieces and 3 being enjoyed as a serving. The nutritional information as an estimate only.

Nutrition

Calories: 247kcal | Carbohydrates: 34g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Sodium: 7mg | Potassium: 121mg | Fiber: 2g | Sugar: 28g | Calcium: 10mg | Iron: 1mg