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.



  • 5 cups dark chocolate-flavoured dipping wafers
  • 1/2 cup coarsely crushed peppermint-flavoured candy canes


  1. Line a 10x15 inch rimmed baking sheet with nonstick foil.
  2. Melt dipping wafers in a large heavy saucepan over low heat, stirring frequently until smooth.
  3. Spread melted chocolate evenly in prepared pan. Sprinkle with crushed candy canes. Gently press candy canes into surface of chocolate.
  4. 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