Candy Cane Bark – a delicious recipe with white chocolate baking squares, canes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
Cover a cookie sheet with wax paper.
4
Stir candy cane crumbs into melted white chocolate and stir well to combine.
5
Pour chocolate mixture onto wax paper, spreading thin with a spatula.
6
Stash cookie sheet in fridge about an hour or until it hardens.
7
Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
8
Keeps well.
137
kcal
Calories
8
g
Fat
15
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 (170 g) package white chocolate baking squares, preferably baker's brand, 2 red-and-white candy canes.
Yes, Candy Cane Bark falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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