Description
Sweet holidays sparkle with this Candy Cane Heart Bark, melting chocolate and peppermint into a festive seasonal treat. Crisp candy pieces and smooth chocolate create a magical dessert you can quickly share with friends and family.
Ingredients
Scale
Main Ingredients:
- 24 large candy canes
- 1½ cups miniature candy canes
Chocolate Coating:
- 12 ounces (340 grams) dark chocolate candy coating
- 12 ounces (340 grams) white candy coating
Instructions
- Prepare a low-temperature workspace by warming the oven to 250 degrees F (120 C). Cover two baking sheets with foil and apply a light nonstick spray or use silicone mats for effortless removal.
- Gently extract each large candy cane from its wrapper, taking care to prevent cracking. Position them in pairs on the prepared sheets, angling them to create heart-like configurations.
- Carefully transfer the sheets to the oven, allowing the candy canes to soften for 5-8 minutes. Watch closely to ensure they become pliable without fully melting. Immediately press the ends together to form heart shapes, reheating briefly if they begin to stiffen.
- Let the candy cane hearts rest undisturbed until completely cooled and rigid. Patience is crucial to maintain their delicate structure.
- Transform miniature candy canes into a crunchy topping by sealing them in a zip-top bag. Use a rolling pin to crush them into fine, textured fragments.
- Melt the dark and white candy coatings in separate microwave-safe containers. Use short heating intervals, stirring frequently to achieve a smooth, glossy consistency without scorching.
- Artfully drizzle the melted chocolate over the candy cane hearts, alternating between dark and white varieties to create an elegant marbled design. Generously sprinkle the crushed candy cane pieces across the surface while the chocolate remains liquid.
- Transfer the decorated hearts to the refrigerator, allowing them to solidify completely. The cooling process typically requires approximately one hour to achieve a perfect, crisp finish.
Notes
- Arrange parchment paper on baking sheets to prevent sticking and ensure easy removal of the bark.
- Position candy canes carefully into heart shapes on the lined baking sheet, creating a festive template for your chocolate base.
- Gently warm candy canes in a low-temperature oven to soften them slightly, making them easier to shape without fully melting.
- Melt white and dark chocolate separately using a double boiler or microwave, stirring carefully to achieve a smooth, glossy consistency.
- Drizzle and swirl melted chocolates over the candy cane hearts, creating a marbled effect that looks as delightful as it tastes.
- Allow the bark to cool completely at room temperature or chill in the refrigerator until firm, which helps the chocolate set perfectly.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 14 g
- Sodium: 10 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg