Imagine your favourite childhood chocolate treats but with chocolate. This Peppermint Candy Cane Chocolate Bark is one of the greatest Christmas holiday staples and insanely easy to make, either by little or adult hands. So easy, it makes the perfect holiday activity for kids off school. We have used a combination of Food Thoughts Luxury Dark Chocolate and White Chocolate Chips to create the perfectly balanced chocolate crunch for everyone! Trust us, you won’t regret this.
Our Candy Cane Chocolate Bark is crunchy, chocolatey, and minty, making it absolutely addictive, so make sure you make enough to keep everyone happy. It’s perfect for any sweet tooth emergency – just break off a little piece when you need a little treat.
Put a handful in clear cellophane treat bags, tie a festive ribbon and there you have a gorgeous gift, and a super easy solution as a ‘thank you’ gift to teachers for the end of term. Or just the perfect thing to snack on whilst decorating the tree. Basically, you can’t go wrong.
You can easily adapt this recipe for a vegan / plant based diet by simply replacing the white chocolate chips with Food Thoughts Oat Mylk Chocolate Chips just like we have done here.
Recipe created for Food Thoughts by Clare Heal.
You will need
Line a baking tray with greaseproof paper.
Put your Food Thoughts Luxury Dark Chocolate Chips in a heat proof bowl and melt it. You can do this either on the stove top over a pan of simmering water or in the microwave using two or three 1 minute bursts, stirring in between. Do the same with the Food Thoughts Luxury White Chocolate Chips. Let both chocolates cool slightly for five minutes or so then add the peppermint essence to the white chocolate. Taste and add more if necessary – some versions are much stronger than others.
Pour the dark chocolate onto the lined tray in a rough rectangle shape. Then drizzle the white chocolate over it in swirls. It doesn’t really matter what it looks like at this point. If it’s blobby or uneven, don’t worry. It will all get evened out and made beautiful in the marbling process.
Use a toothpick or skewer or just the tip of a sharp knife to marble the white chocolate into the dark. Moving side to side in a figure-of-eight motion is a good bet for getting nice even swirls.
Put the candy canes in a plastic bag, reserving one for the centre if you wish, and smash them up with a rolling pin. Sprinkle the minty cane pieces over the chocolate. If you want to put one whole cane in the centre it can look quite cool but it’s up to you. Let it harden (10 minutes in the freezer can help with this) and break into shards.