Candy Cane Bark

1. 1

   Line a large baking sheet with foil.

2. 2

   In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth.

3. 3

   Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.

4. 4

   In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.

5. 5

   Slowly pour white mixture over chocolate mixture on baking sheet.

6. 6

   With a thin spatula, swirl white mixture into chocolate mixture.

7. 7

   Shake baking sheet gently for even thickness.

8. 8

   Sprinkle with crushed candy canes.

9. 9

   Chill 30 minutes or until firm.

10. 10

    Use foil to lift candy from baking sheet; break candy into pieces.

11. 11

    TO STORE:

12. 12

    Layer pieces between waxed paper in an airtight container; cover.

13. 13

    Store in refrigerator up to 3 days.

14. 14

    Serve at room temperature.

No additional tips available.