Chocolate Marble Candy Cane Bark Recipes

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CHOCOLATE MARBLE CANDY CANE BARK



Chocolate Marble Candy Cane Bark image

Make and share this Chocolate Marble Candy Cane Bark recipe from Food.com.

Provided by Pamela

Categories     Candy

Time P1DT15m

Yield 4 gift bags

Number Of Ingredients 3

6 (1 ounce) semi-sweet chocolate baking squares, chopped
6 (1 ounce) white chocolate baking squares, chopped
3 candy canes, crushed

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.

Nutrition Facts : Calories 432.8, Fat 26.4, SaturatedFat 15.8, Cholesterol 6, Sodium 42.9, Carbohydrate 52, Fiber 2.5, Sugar 48.3, Protein 4.3

CANDY CANE BARK



Candy Cane Bark image

This Christmas treat was published in the local paper 3 Xmas's ago along with other white chocolate recipes and for the next few days, you couldn't find white chocolate anywhere! These are incredibly easy and very tasty; looks great wrapped in cellophane and given as a little gift.

Provided by Lennie

Categories     Candy

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 2

1 (170 g) package white chocolate baking squares, preferably baker's brand
2 red-and-white candy canes

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.

Nutrition Facts : Calories 152.7, Fat 9.1, SaturatedFat 5.5, Cholesterol 4, Sodium 25.5, Carbohydrate 16.8, Sugar 16.7, Protein 1.7

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