It’s food fight time! Fantastical Food Fight, that is, and this month’s theme is Christmas Candy! Though I’ve made Christmas candies in the past (Peppermint Patties, Dark Toffee Chocolate Nut Clusters, Spicy Peanut Brittle, and tons of truffles), I needed to take a slightly easier route this month, and decided to make a simple, but stunning Candy Cane Bark.
This month has been insanely busy! First was finals week and may I say that I am officially done with Grad School with a 4.0 (straight A’s!) Now I just need to put in the paper work to be a fully certified school librarian. You guys, I am so proud of this accomplishment.
It hasn’t been easy working and going to grad school and being a mom and blogging and cake and everything else, but I did it! I’m looking forward to regrouping over the holidays and getting back to blogging on a regular basis again!
On top of finals, I was working more at school helping the kiddoes get ready for their school Christmas play (it was amazing!), helping Dude get ready for a piano recital, entertaining last-minute guests and inviting the entire staff over for an after play party (last night). It’s been nuts but fun around here!
So, if you’re over-committed like me and want a show-stopper of a Christmas treat that takes very little time, this yummy Candy Cane Bark is for you!
Candy Cane Bark
2 oz dark chocolate, melted
2 oz white melting chocolate, melted
40 mini candy canes, unwrapped
Peppermint candy bars (like Ghirardelli or Hersheys), chopped
Candy cane sprinkles
Line baking sheets with silicone mats or parchment paper. Place a small dollop of dark and white chocolate next to (or on top of) one another.
Use a toothpick to swirl the chocolate and coax into a heart shape. Place 2 mini candy canes on the edges to form a heart.
Sprinkle with peppermint candy and candy cane sprinkles.
Allow the bark to harden, then remove from baking sheets and store in an airtight container.