Candy Cane Bark
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  • 12 large candy canes
  • 12 pounds white chocolate, chopped into 1/2-inch pieces
  • 11/2 teaspoon peppermint oilLine an 11x17" baking sheet with parchment; set aside. With a chef's knife or meat pounder, 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.



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