Best Candy Cane Bark Recipes

OREOS AND CANDY CANE CHOCOLATE BARK

Steps:

• Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan., Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour., Break into pieces. Store in an airtight container.

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 ALMOND BARK

Steps:

• 1. Do not unwrap candy canes. Place several in a zipper bag, remove all air possible. Take a thick handled butter knife handle (or a hammer)and rap on the candy canes to break them up. Remove the candy cane wrappers. Separate the larger pieces to a bowl and set aside for topping/garnishing the candies.
• 2. In double boiler (or a pan sitting on a smaller pan with boiling water), melt the almond bark (break the squares apart before putting in the pan). When the almond bark is melted and creamy, add the candy cane crumbs and pieces that were not reserved for the topping/garnish. Add as many candy canes as you want. Each time you break up the candy canes, set some aside in the bowl. When all the candy is broken up (at least a cup), stir it around in the almond bark.
• 3. Using a teaspoon, place a teaspoon at a time onto wax paper lined baking sheet. When a third of the pan has been done, place a couple larger pieces of broken candy cane on top (be sure the red part is facing out). Repeat until the tray is full.
• 4. Place tray in refrigerator or freezer for 5 - 10 minutes or until the almond bark is set. Remove from wax paper and put in zipper bags or air tight containes.
• 5. *** You can also make some with the chocolate bark... both are good!

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.

OREOS & CANDY CANE CHOCOLATE BARK RECIPE RECIPE - (4.5/5)

Steps:

• Line a 15x10x1-in. baking pan with parchment paper. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan. Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate 1 hour or until set. Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.

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.

OREOS AND CANDY CANE CHOCOLATE BARK

Steps:

• Line a 15x10x1-in. baking pan with parchment paper. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan., Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate 1 hour or until set., Break into pieces. Store in an airtight container.