- 2 4oz semisweet chocolate bars (I used Bakers)
- 2 4oz white chocolate bars (I used Nestle, but prefer Bakers)
- 8 candy canes, standard size
- Wax paper
1. Using the double boiler method or microwave method, melt semisweet chocolate. For the double boiler method, simmer a few inches of water and put double boiler top (or a glass bowl) on top of the pot. Add semisweet chocolate and stir until smooth. Take off heat. For the microwave method, place chocolate in microwave safe bowl and microwave for 30 second intervals until melted.2. While semisweet chocolate is melting, place a piece of wax paper on a baking sheet (the baking sheet is purely for easy transportation of bark so it is optional.)3. Dump melted chocolate on prepared wax paper and use a rubber spatula to smooth it into a square or oval. The thickness of the chocolate layer is up to you, I kept mine smaller so it is thicker. 4. Allow chocolate to harden slightly, about a half hour, or stick in the fridge for a bit.
5. While waiting, crush candy canes. The easiest way for me is to place unwrapped candy canes in a sealed plastic bag and use a glass cup to crush. Set aside.6. Melt white chocolate, using same method as before, and dump onto semisweet chocolate. (Make sure to read the melting instructions for the white chocolate because some brands require the addition of vegetable oil). 7. Quickly but gently smooth white chocolate over semisweet chocolate. The most difficult part is to not press to hard and mix the chocolates together. 8. Once smoothed over, sprinkle crushed candy canes over the white chocolate.
9. Wait for it to cool, or use the fridge, and then use a large knife cut pieces and package. You can break it apart as well but the knife creates straight lines.
Details Yield: 10-15 pieces of bark