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Chocolate Bark

I love peppermint Christmas bark, it has to be one of my favourite Christmas sweet treats and is fast becoming a tradition in my house, this year I made the base with milk chocolate, a layer of white chocolate and crisp bites of minty candy canes. Here's how...

I have packaged mine up in 'White snow' bags from Wholeport

Gluten Free

20 Servings

Method

Chocolate Bark

  1. Line a 38cm x 30cm, 1.5cm deep rimmed baking sheet with non stick baking paper

  2. Place unwrapped candy canes in a strong plastic food bag, cover with a teacloth and roll a rolling pin over the canes to crush them, leave to one side

  3. Melt the milk chocolate in a bain marie or in a microwavable bowl in the microwave on low power.

  4. Pour into the baking tray and spread out to get an even layer, leave to set

  5. Melt the white chocolate in a bain marie or in a microwavable bowl in the microwave on low power.

  6. Pour into the baking tray over the milkk chocolate and spread out, immediately sprinkle chocolate with crushed

  7. Refrigerate until firm, about 1 hour.

  8. Peel off baking paper, and break bark into pieces.

Ingredients

Chocolate Bark

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