This chocolate and peppermint candy is an irresistible Christmas gift.
Candy cane bark is a simple, festive treat and holiday staple.
Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.
Credit: Peter Krumhardt
Pour and Swirl
Slowly pour white mixture over chocolate mixture on baking sheet.
With a thin spatula, swirl white mixture into chocolate mixture.
Shake baking sheet gently for even thickness.
Garnish and Chill
Sprinkle with crushed candy canes.
Chill 30 minutes or until firm.
Use foil to lift candy from baking sheet; break candy into pieces.
Store in refrigerator up to 1 week or freeze for up to 3 months.
Serve at room temperature.
2,000 calories a day is used for general nutrition advice.
