Candy Cane Bark Food

CANDY BARK

Steps:

• Line a baking sheet or pan with foil.
• Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes
• Add all but a few pieces of the candy and quickly stir to combine. Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated. Scatter the remaining candy on top. Set aside at room temperature until firm, about 2 hours. Remove from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.

CHOCOLATE MARBLE CANDY CANE BARK

Steps:

• Line a baking sheet with waxed paper.
• Place dark and white chocolate in seperate bowls and melt seperately until smooth. Pour dark chocolate onto wax paper, forming 3 thick strips, leaving about 1 inch between each. Pour melted white chocolate into the empty spaces. Spread strips out so that they touch. Draw a knife back and forth across the strips to create a marbled effect. Sprinkle with candy canes. Refrigerate until hardened, about an hour. Break into pieces. Store in an air tight container for 1 week at room temperature.

CANDY CANE BARK

Steps:

• Line a baking sheet with parchment paper or a silicon mat.
• Add the white chocolate chips and 1 teaspoon of the vegetable oil to a microwave safe bowl. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating until the chocolate is melted. Stir in the peppermint extract then spread evenly in a thin rectangle on the prepared parchment paper.
• In another clean microwave safe bowl, add the semi-sweet chocolate and the remaining 1 teaspoon of vegetable oil. Heat at 50% power for one minute then stir well. Continue to heat at 50% power for 20 second intervals, stirring after each heating, until completely melted.
• Pour the semi-sweet chocolate over the white chocolate and use an offset spatula to spread evenly to cover. Immediately sprinkle with the candy cane pieces.
• Freeze or refrigerate until completely hardened, about 20 min, then break in to pieces as large or as small as you'd like them.

CANDY CANE BARK

Steps:

• Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
• In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
• Cover a cookie sheet with wax paper.
• Stir candy cane crumbs into melted white chocolate and stir well to combine.
• Pour chocolate mixture onto wax paper, spreading thin with a spatula.
• Stash cookie sheet in fridge about an hour or until it hardens.
• Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
• Keeps well.

CANDY CANE GRAHAM CRACKER BARK

Steps:

• Crush the candy canes in a food processor. You could also place them in a freezer bag and crush them using a rolling pin if you prefer chunkier pieces.
• Melt the white chocolate chips according to package instructions. I recommend placing chips in a microwave safe bowl and heating for 30 second increments, mixing in between, until smoothly melted. Be cautious of over-melting the chocolate or it will not properly stick to the graham cracker.
• Break your graham crackers in half. Using a fork, dip the graham crackers in your melted chocolate until they are fully covered. Gently tap off the excess chocolate and place on the parchment paper.
• Sprinkle your crushed candy canes over the chocolate covered graham crackers before the chocolate melts. ** Allow chocolate to harden.