December 3, 2010

Holiday Cheer - Candy Cane Crunch

Candy Cane Crunch


1 pound vanilla or chocolate flavor bark coating
¾ cup crushed candy canes


Line a baking sheet with foil and set aside. Heat bark coating in heavy medium saucepan over low heat. Stir constantly until candy is melted and smooth. Remove from heat.

Stir in ½ cup of the crushed candy canes. Pour mixture onto the prepared baking sheet to about 3/8-inch thickness. Sprinkle with remaining candies.

Chill 30 minutes until firm or let stand several hours at room temperature. Use foil to lift candy from the baking sheet. Carefully break candy into pieces.

Store tightly for up to 2 weeks.

NOTE: Watch the melting of the candy carefully. Don’t let it scorch….you’ll have to throw out the batch.

Christmas gift suggestions:

To your enemy, forgiveness.
To an opponent, tolerance.
To a friend, your heart.
To a customer, service.
To all, charity.
To every child, a good example.
To yourself, respect.
~Oren Arnold


robynl said...

I make this every year but with white chocolate; your pic of the goodies looks so good that I think I'll try chocolate this year; thanks.

Rhiannon said...

I make this every year at Christmastime. I use white chocolate. It looks very pretty on a cookie tray. And super simple to make!

Anna Kathryn Lanier said...

Hi. I used dark chocolate bark because that's what I had in the And I wanted to make it so I could take the picture for the blog. If I hadn't been in such a hurry, I'd have waited to buy the white bark. :-)