Ever since Hershey’s came out with their Candy Cane Kisses, I have been in love. I absolutely adore the smooth minty flavor with the little crunch of candy cane. I am looking for fun new ways to use them. Remember the Chocolate Candy Cane Blossoms and the Peppermint Brownies from last year? Yum!
This year I’ve seen many recipes for candy cane bark and they all look deliciously mouthwatering. However, I’m not too keen on crushing candy canes or peppermints. I am forever getting holes in bags and peppermint dust everywhere; not fun. Solution? Not just one, but two types of peppermint candy instead of candy canes! Problem solved!
*While you wouldn’t *have* to use both kinds of peppermint candy, I highly recommend it – they each add a unique flavor that kicks this bark up a notch.
12 oz white chocolate or almond bark
¼ - ½ cup pretzels, broken
12 oz semi sweet chocolate
¼ cup Andes Peppermint Crunch bars, chopped
¼ cup Candy Cane Hershey Kisses, chopped
Line a rimmed cookie sheet with parchment paper.
Melt the white chocolate in the microwave or a double boiler. Spread the chocolate evenly across the parchment paper. Sprinkle with broken pretzel pieces. Place the cookie sheet in the refrigerator for 10-15 minutes or until the white chocolate is cooled.
Meanwhile, melt the semi sweet chocolate in the microwave or double boiler. Carefully spread the semi sweet chocolate over the white chocolate. Sprinkle the peppermint crunch and candy cane kisses over the wet chocolate. Refrigerate for 10-15 minutes. Break into pieces and place in a lidded container. Store in the refrigerator until ready to serve.