Do you have a specialty Christmas dessert that you make every year? One that you make over and over again and never get bored of it? Or a recipe that people rave over during Christmas time?
I do. And this is it!
My specialty Christmas dessert is this incredibly simple Candy Cane Bark. It has 2 ingredients, white chocolate and candy canes, and takes no more than 20 minutes (start to finish) to prepare. It’s funny with all the desserts I make for Christmas – cupcakes, cakes, pies, cookies, candies – my specialty is the easiest and least extravagant one.
When I first made this Candy Cane Bark, I made it as part of a large Christmas dessert table. Being surrounded by peppermint cupcakes, cocoa nib macarons, red velvet cake lollipops, and array of butter cookies, I thought that this candy cane bark wouldn’t be too popular. Little did I know, people raved about this tasty treat! They absolutely loved it. I was delightfully pleased :).
I have already made a batch this season and I plan to make it again for our upcoming Christmas party. I was also thinking about making extra and giving them away as little treats – Place them in a cute bag, tie them with a ribbon and add a Merry Christmas tag. It would make an easy and lovely homemade Christmas gift.
If you have 20 minutes to spare this Christmas season, you have plenty of time to make this Candy Cane Bark. Make it and you will be so happy you did! And your family and friends will too :). Enjoy!
Candy Cane Bark
Makes: Approx. 10×10 Square, Broken into small pieces
10 ounces White Chocolate, Chopped
9 Candy Canes, Crushed into small pieces
Line a baking sheet with parchment paper, set aside until needed.
Place the chopped chocolate in a microwave-safe bowl. Microwave the chocolate for 30 seconds. Remove the bowl from the microwave and stir. Repeat the same microwave-and-stir process until the chocolate is completely melted and smooth.
Once the chocolate is melted and smooth, let it slightly cool on the counter for about 5 minutes. Once cooled, add the crushed candy canes into the white chocolate, reserving 2 tablespoons for topping the bark.
Pour the mixture onto the prepared baking sheet and spread is evenly until its ¼ inch thick. Sprinkle the remaining crushed candy canes over the white chocolate mixture.
Place the baking sheet into the refrigerator until its firm, about 10 minutes. Once it has hardened, break it apart into medium-sized pieces.
Serve and enjoy :)!
This bark is best kept in an airtight container or sealed plastic bag for up to two weeks.