Chocolate bark is another one of those baking items that shouts Christmas to me, so when I saw this one topped with candy canes I knew I'd be making it this year. It's like Christmas topped with more Christmas!
The recipe that I originally pinned (and linked to above) was actually taken from here. Both recipes are the same and both are in imperial measurements - hrumpf!
To save you the hassle of converting imperial to metric, a 6 oz packet of chocolate chips/buttons measures approx 1 cup (or 170g for those who actually have kitchen scales). I like this kind of recipe because exact measurements aren't required for any sort of chemical reaction, and I'm more into cooking with approximates as opposed to measuring things properly! So if you want to give it a go you'll need 2 cups of white chocolate melts, 1 cup of milk chocolate melts, a bit of vegetable oil (I used rice bran oil cause that's what's in my cupboard), and some crushed up candy canes. :)
Both recipes stated that you need 1/3 crushed candy cane pieces, which confused me a little as to how much that actually meant - but I figured it would take about 1/3 of a cup to cover the top, so that's what I went with (3 to 4 regular sized canes = about 1/3 cup).
Making bark is generally as easy as melting chocolate, and this one was no different - the hardest part was crushing the candy canes into little pieces without them all turning into powder. So easy, so pretty, and so yummy!
*Note: I actually I ended up doubling the recipe at the last minute because I was worried that it wouldn't make quite enough for the party as well as extra left-overs for me!!!
I also thought that if there was a lot extra it would make a nice addition to the kid's teachers end of year/Christmas presents. So if you want to make as much as is in my photos, you'll need double what's written above.
|A double batch of this recipe made this much... |
The pieces not in the container became un-layered while I was cutting them -
I'm sure they won't go to waste though!