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.

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.

PEPPERMINT CANDY CANE BARK

Steps:

• Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
• Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
• Line a 11x17" baking pan with wax paper.
• Pour and spread chocolate mixture onto wax paper.
• Chill until firm and break into pieces.
• Refrigerate until ready to serve.

PEPPERMIND CANDY CANE BARK

Steps:

• Line a rectangular glass baking dish (9x13 is fine) with aluminum foil, shiny side up. Smooth it out in bottom.
• Melt semi sweet chips over double boiler or in microwave (be careful!). When melted, add 3/4 tsp peppermint extract, stir quickly and pour into bottom of pan. Spread it out with the back of a spoon. Let this sit for 10 minutes or so on counter.
• Melt white chocolate, add 3/4 tsp peppermint extract, stir quickly, and pour gently on top of semi sweet layer. Spread out gently with the back of spoon.
• Crush 3 candy canes. I put them in a plastic zipbag and crush with a rollingpin. Sprinkle them on top of the white chocolate layer. Gently use your hand to press them in the chocolate.
• Let this set out for about an hour. You may finish by putting in the freezer for 15 minutes or so. Test that it's set by lifting on the foil first. Once done, peel off foil, break into pieces.
• Suggestions: I would avoid placing the first layer in the freezer for very long if at all before adding white chocolate. I noticed several complaints across the internet that layers separate when breaking apart, and I'm guessing this is why.