I have been spending so much time in the kitchen lately and I’ve had a blast revisiting my passion for food photography! I’ve been feeling so festive with my favorite holiday recipes, one every week for the past month! First up was my pumpkin roll up before Thanksgiving, followed by my Thanksgiving leftover won tons, hot chocolate bombs, and today, I’m sharing another long time favorite, my candy cane bark recipe.
When my mom and sister moved to Seattle well over a decade ago, I loved visiting for two weeks every Christmas and we’d all hit the big city shopping for an entire day. One of our stops, Williams Sonoma for their candy cane bark. Of course my sis immediately came up with a recipe of her own, which is such a win – SO easy (you can barely call it a recipe), so tasty, and so festive.
My kid calls this his favorite candy, yet I feel like I’m cheating somehow because it’s barely any work. We wrap these up in treat bags and give them to friends, family and neighbors for the holidays. I can’t wait to deliver these to our loved ones alongside our hot cocoa bombs this year. So next level!
Candy Cane Bark
- 1 tbsp crisco
- 2 12oz bags semisweet chocolate chips
- 2 12oz bags white chocolate chips
- 15 candy canes crushed
- Place all of the candy canes in a large zip-lock plastic bag and crush with a rolling pin or meat tenderizer to a chunky consistency. Line a large cookie sheet with plastic wrap. A cookie sheet with sides works best.
- Add the 2 bags of semisweet chocolate chips to a microwave safe glass bowl, microwave for 30 seconds, stir well, and repeat until melted and smooth.
- Immediately pour the melted chocolate into the lined cookie sheet and spread evenly. Spreading to the edges is not necessary. I like mine spread to about a 1/4" thickness. Refrigerate until firm. Do not allow it to cool completely so that it adheres well to the white chocolate layer. Also, if it's too cool, it will harden the white chocolate before the candy cane has a chance to stick to it. Scratch the top of the chocolate lightly with a fork to create a rough texture. This helps the white chocolate stick better.
- Meanwhile, in a clean glass bowl, repeat the previous steps with the white chocolate. Add in a tablespoon of Crisco, the fat helps the white chocolate not seize up. Oil may be used instead, but tends to add a hint of yellow to the white chocolate.
- Pour the white chocolate over the semisweet layer and quickly smooth out evenly without swirling into the layer below it.
- Sprinkle the crushed candy canes and lightly press the pieces into the melted white chocolate. Allow the chocolate to come to room temperature before placing the cookie sheet back into the refrigerator until firm. Cut into pieces, big or small, with a butter knife or snapping it by hand.