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Candy Cane Bark Two Recipes

ByThe Reverend Katherine

candy cane bark katherines cornerCandy Cane Bark

Some people call it candy cane or peppermint bark, others call it peppermint brittle, whatever you call it, I know you’ll call it yummy. Here are two recipes I hope you’ll enjoy making this holiday season. Great to fill holiday tins with and give to friends and neighbors too.
Recipe One
 6  oz. chocolate-flavor candy coating (chopped)
 3  oz. milk chocolate bar (chopped)
 6  oz. vanilla-flavor candy coating (chopped)
 3  oz. white chocolate baking squares (chopped)
1/4  cup ( about four) peppermint candy canes (crushed)
Baking sheet (should accommodate a 10 x 8 rectangle)
Foil
2 Small saucepans  ( thick bottomed)or double boilers
Spatula
Before You Start Line a large baking sheet with foil.
Let’s Make It! In a small saucepan or double boiler, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10×8-inch rectangle; set aside. In another saucepan or double boiler, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirls white candy mixture into chocolate mixture. Shake baking sheet gently for even thickness. Sprinkle with crushed candy canes. Chill in refrigerator 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces.
Katie’s Tid Bits *Try substituting milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
Makes 1-1/4 pounds. Store in air tight container in the refrigerator for up to a week.
Or try this simpler recipe using white chocolate…..
What You Need
12 large candy canes
2 Lbs white chocolate ( chopped into 1/2-inch pieces)
1/2 tsp peppermint oil
Large baking sheet ( 11x 17 works well)
Parchment paper
Knife or meat tenderizer and cutting board
Double Boiler
Before You Start Line the baking sheet with parchment; set aside.
Let’s Make It!Using a chef’s knife or meat tenderizer, cut or smash candy canes into 1/4″ pieces. In the top of a double boiler, melt white chocolate, stirring constantly. Remove from heat as soon as the chocolate is melted. Stir candy cane and peppermint oil into the chocolate. Pour the mixture onto the prepared baking sheet; spread evenly. Refrigerate until firm, 25 to 30 minutes. Break into pieces, and serve.
Store in an airtight container in the refrigerator for up to 1 week.

“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV  

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38 Comments

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  5. morning my sweet friend!!!! thank you for sharing your yummy bark recipe…i am going to be making some tomorrow!!! : ) so sweet…pretty and delicious! sending holiday hugs and now i am hopping over to see Chicken Scratch and visit her gorgeous Alphie who everyone here in this family is totally in love with!!!! just look at that face and those paws…he is going to be one big doggie!!! : ) sending holiday hugs and i will be writing you later today : )…

    Reply
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  8. I use candy-making chocolate because it is so much easier to work with and it keeps for a long time without having to refrigerate. YUM!

    Reply

  11. Great recipes!

    I saw your follow on my blog and thought I'd check out yours. I am now following you!

    I hope you had a great weekend!

    Take care!

    Jen

    Reply

  13. What a lovely post! I enjoyed stopping by today! The recipe looks fantastic and I loved the music! Now I'm craving peppermint bark! 🙂

    Reply

  15. Mmmmmm, can never have too many candy cane recipes! Thanks for sharring!

    Thank you also for stopping by my blog…please come by again! I am following you back. 🙂

    Reply

  18. Wow, yummy!

    Hi there, I'm blog hopping today! I'm a new follower – I found you on Home Grown Families. I have a food blog that is geared towards making healthy and fun kids lunches, and I'm a Blogger.com 'Blog of Note'. I hope you'll follow me back –

    http://bentobloggy.blogspot.com/

    Thanks!!

    Reply

  19. I have enjoyed this seasonal delight many times but have never attempted to make it on my own.

    Thank you so very much for the recipe.

    Reply

  20. So that's how it's made! I think it's wonderful as I've always loved anything peppermint & even tho' white chocolate is mostly cocoa butter, milk & sugar I have a great fondness for the stuff!

    Reply

  25. I love peppermint bark – I don't bake so this is the only holiday treat I make!!!

    Thanks for the follow – I'm now following you as well!!!

    Reply

  26. Oh yummy! I know I've had this before but it's been a long time ago. Thanks for sharing. Happy to have found your lovely blog! I'm your newest follower and would be delighted to have you follow me back!
    Have a happy holiday season!

    Reply

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