Ingredients:
1 (170 g) packages white chocolate baking squares, preferably baker’s brand
2 red-and-white candy canes
Directions:
Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
Cover a cookie sheet with wax paper.
Stir candy cane crumbs into melted white chocolate and stir well to combine.
Pour chocolate mixture onto wax paper, spreading thin with a spatula.
Stash cookie sheet in fridge about an hour or until it hardens.
Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
Keeps well.
Servings: 6
Time preparation: 60 min.
Time total: 62 min.