Peppermint Stick Chocolate Bark

Cuisinart original

Quick to prepare, this recipe makes delicious chocolate bark that's also a fun homemade gift for the holidays.

No servings information available

No nutrition information available

Put the bittersweet chocolate into a double boiler set over medium heat.
While chocolate is melting, line a rimmed baking sheet with a nonstick silicone baking mat; reserve.
Put the candy cane pieces into a Cuisinart® Food Processor or mini chopper fitted with the chopping blade. Pulse until finely chopped; reserve.
Once the chocolate has melted, spread onto the baking mat to about a 12-inch rectangle or oval (it does not need to be a perfect shape). Top with the chopped candy canes. Tap pan a few times to remove any air bubbles.
Transfer bark to refrigerator to chill slightly, about 1 hour.
While the bark is chilling, melt the white chocolate in a double boiler set over medium heat. Once fully melted, drizzle over the chilled bark. Return to the refrigerator to fully set, a minimum of 3 hours.
Once sufficiently cooled, break into pieces and serve.

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