Marbled Candy-Cane Bark
17
- Prep Time10 min
- Total Time10 min
- Makes16 pieces
Absolutely irresistible! Marbled candy-cane bark looks too good to eat. But then again, with a double hit of chocolate – both white and dark – as well as crunchy pistachios and minty candy canes, who can resist? Treats don’t get much easier than this!
Ingredients
168 g semi-sweet or bittersweet chocolate, chopped
168 g white or milk chocolate, chopped
3 candy canes, crushed
1/4 cup chopped pistachios, optional
Instructions
Line a baking sheet with waxed or parchment paper. Place dark and white chocolate in separate bowls or measuring cups. Microwave one at a time, on medium, until almost melted, 3 to 4 minutes. Stir halfway through. Then stir each until smooth.
Pour dark chocolate onto waxed paper, forming 3 thick strips about 8 inches (20 cm) long, leaving a 1-inch (2.5-cm) space between each. Pour white chocolate into spaces. Spread strips out so they touch. (It's OK if they run into each other.) Sprinkle with candy canes and pistachios. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look better than small ones.) Refrigerate until hardened, 45 to 60 minutes. Break into pieces. Store in an airtight container at room temperature up to 1 week.
Nutrition (per serving)
Calories 115, Protein 1.1g, Carbohydrates 14g, Fat 6.2g.
Serving Ideas
* Package pieces in clear bags for hostess gifts.
* Scatter small pieces over ice cream sundaes.
* Serve in shards in a pretty glass candy dish.
Festive Touch
For a festive touch, sprinkle crushed candy canes over the chocolate. Also try using one of the new candy-cane flavours, such as cappuccino or maple.
Get more holiday candy recipes.
