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CANDY CANE BARK
This favourite Christmas confection is great to give as a host/hostess gift over the holidays. Candy cane bark is easy to make and a clever way to use up any broken candy canes.
Yield: Makes 2 lbs.
July 02, 2019
CANDY CANE BARK
Ingredients
- 5 cups dark chocolate-flavoured dipping wafers
- 1/2 cup coarsely crushed peppermint-flavoured candy canes
Directions
- Line a 10x15 inch rimmed baking sheet with nonstick foil.
- Melt dipping wafers in a large heavy saucepan over low heat, stirring frequently until smooth.
- Spread melted chocolate evenly in prepared pan. Sprinkle with crushed candy canes. Gently press candy canes into surface of chocolate.
- Refrigerate for 1 hour or until firm. Break into pieces. Store in an airtight container in a cool dry place for up to 1 week. Thaw in refrigerator. May be frozen for up to 1 month.
Nutritional analysis per 25 g serving:
126 calories, 6.7 g fat, 1 g protein, 15.4 g carbohydrate, 1.5 g fibre, 6 mg sodium