This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Candy Cane Bark
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Candy cane bark combines the sweet, rich flavor of white chocolate with the refreshing crunch of candy canes, making it a perfect treat for the holiday season.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
12 large candy canes
2 pounds white chocolate, coarsely chopped
1/2 teaspoon peppermint oil
directions
Line a rimmed baking sheet with parchment paper.
Place the candy canes in a heavy duty (freezer) zip-top plastic bag. Smash them with a meat mallet or rolling pin until they are broken into 1/4-inch pieces.
Place a double boiler over simmering, not boiling, water. Add the white chocolate to the top of the double boiler and cook, stirring constantly, until the chocolate melts. Remove from the heat immediately.
Stir the chopped candy canes and peppermint oil into the melted chocolate. Immediately pour the bark mixture onto the parchment-lined baking sheet and spread it out evenly.
Place the baking sheet in the refrigerator for 30 minutes or until the bark is firm.
Break the candy cane bark into pieces. Store in an airtight container.
recipe tips
Use high-quality chocolate for the best flavor and melting results.
Crush the candy canes to a uniform size for even distribution in the bark.
Stir the chocolate constantly while melting to make sure it is smooth.
Work quickly after adding the candy canes and peppermint oil, as the chocolate will start to set.
Chill the bark until completely firm to make breaking it easier.
For a festive look, reserve some candy cane pieces to sprinkle on top after spreading the mixture.
Try different types of candy canes, like flavored or colored ones, for variation.
Be careful when smashing the candy canes to avoid tearing the bag.
If the bark is too hard to break by hand, use a sharp knife to score it first.
common recipe questions
Can I use a different type of chocolate?
Yes, you can use milk or dark chocolate as an alternative to white chocolate.
What can I use if I don’t have peppermint oil?
You can use peppermint extract, but it's stronger, so use less (about 1/4 teaspoon).
How do I prevent the chocolate from seizing?
Make sure no water or steam gets into the chocolate while melting, and avoid overheating.
Can I melt the chocolate in the microwave instead of a double boiler?
Yes, melt it in short intervals, stirring in between, to avoid burning the chocolate.
What's the best way to break the bark into pieces?
Once set, use your hands to snap it into pieces, or use a knife to score and then break it.
How should I store the candy cane bark?
Store in an airtight container at room temperature or in the refrigerator.
Can I add other ingredients to the bark?
Yes, you can add nuts, dried fruit, or sprinkles.
How thin should I spread the mixture on the baking sheet?
Spread it to about 1/4-inch thickness.
Can I freeze the candy cane bark?
Yes, it can be frozen in an airtight container for up to a month.
Is it necessary to use a rimmed baking sheet?
A rimmed baking sheet helps keep the bark from spreading too thin. You can also use a large baking pan.
nutrition data
141 calories, 9 grams fat, 18 grams carbohydrates, 1 grams protein per ounce. This recipe is low in sodium.
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reviews & comments
December 21, 2009
This is wonderful!! I tried it for the first time today, and was so thrilled--my family loved it. I did mine in the microwave (just the melting), and I didn't have peppermint oil on hand, so I used mint extract. This was quick and easy, and I'll be making more for gifts!
December 22, 2005
I got this recipe from a friend after begging her because these treats are sooo addictive - way better than the ones from Williams Sonoma my coworkers pay $17 a box for! I'm so glad I found this recipe again!