Candy Cane Truffle Bark

1. 1

   Line a large rimmed baking tray (I used a half sheet pan) with parchment paper, then pour your melted milk chocolate onto it. Spread into a thin, even layer. You want it just under 1/4 inch thick. Leave to set completely. You may need to place it in the fridge for it to harden properly.

2. 2

   Once set, pour your melted white chocolate over the milk chocolate and spread until you have entirely covered the milk chocolate.

3. 3

   Ensure you have measured your toppings after crushing, then sprinkle candy canes all over the melted white chocolate. Follow this with the holiday sugar pearls/sprinkles. Finish off by sprinkling on the smashed Lindor truffles and crushed cookie pieces. Press toppings into the chocolate ever so slightly, so they don't fall off.

4. 4

   Leave to set completely (again you may want to put it in the fridge for 30 minutes) before breaking into 12-14 pieces. Bark will keep in an airtight container, at room temperature, for 5 days.

5. 5

   A note about crushing Lindor truffles: It's messy. You might want to wear gloves. I put my unwrapped truffles into a medium sized bowl and then smashed them up with the end of a rolling pin. Since the filling is kind of wet, it will clump together, but you just have to rub it between your fingers to crumble it over the bark!

* Per serving · 4 servings · Values may vary.

No additional tips available.