chocolate

Christmas always means sweet little treats that can be whipped up quickly on a weekend or whenever you feel like a sugar fix. Our quick and easy to make Candy Cane Bark is no exception. It’s also pink, indulgent and has tiny hits of peppermint scattered on top. Perfect for enjoying with a hot chocolate. Or why not crumble pieces into a bowl of popcorn for a Christmas movie marathon! Of course they’re great as little presents in Christmas Eve boxes, festive stockings or as dinner party favours. Keep reading for our easy to follow recipe!

Candy Cane Bark Recipe

Ingredients and tools needed…

• 400g white tempered Belgian chocolate
• Pink candy / chocolate colouring (don’t use normal water based food colourants as these will work against your chocolate)
• Crushed peppermint candy cane pieces
• Cooking thermometer
• Cookie baking tray
• Greaseproof paper
• Washi tape
• Angled palette knife
• Microwavable jug
• Butter knife

Step 01:

Firstly, half your white chocolate pieces. You should have two sets of 200g buttons/callets or broken chunks.

After that, add one set of 200g to a microwavable jug and at 10-20 second intervals heat your chocolate. Make sure you use your thermometer to check the temperature each time you check. The chocolate should only heat up to around 31 degrees C (87 degrees F). Any hotter and your chocolate won’t set properly. Don’t worry if there are still lumps just gently stir using a butter knife and they should melt.

Candy Cane Bark tip! How to fix overheated chocolate!

If you do end up over heating your chocolate simply add a few new pieces in and mix. Check the temperature and add a little more if it’s still over 31 degrees C.

Step 02:

Prep a cookie sheet with greaseproof paper. You may need to tape it down using a little wash tape on the corners.

Step 03:

When your chocolate is melted and ready poor it onto your prepared greaseproof paper and sheet. Then gently smooth it out using your angled palette knife. Make sure not to thin it out too much. You want to aim for a nice 2-3mm thickness. Leave to set. You can pop your tray into a refrigerator for 15 minutes if you like. Don’t leave this in your fridge for a long period of time, however, as humidity and chocolate are not friends!

Step 04:

Meanwhile, repeat step 01!

Step 05:

When your next 200g batch of white chocolate has melted add in a few drops of your pink candy colour! It’s always best to start small and add a little bit of colour if you need a stronger tone. If you add too much it’s a lot harder to then lighten it.

Step 06:

Repeat step 03, but pour and smooth your pink chocolate over the set white chocolate slab you created.

Step 07:

Crush up some candy canes (likewise you can use those cute peppermint swirl candies too) and sprinkle on top of your pink and white layered chocolate bark. Now leave to set!

Step 08:

Lastly, once your bark has set it’s time to take a sharp knife and carefully cut or break into pieces.

You can easily package your bark up as gifts for neighbours or friends. These vintage style pink stripe paper bags would be look cute! Break into smaller pieces and mix with salted pretzels, homemade marshmallow cubes and mini gingerbread cookies for a fabulously festive snack mix!