This is a major dish that is tasty, easy to prepare, and appealing. Serving with rice.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 18 |
| Yield: | 18 ounces |
Ingredients
- 1 (12 ounce) bag semisweet chocolate chips
- 12 cherry-flavored candy canes, crushed
- ⅓ cup red confectioner’s coating (Optional)
Instructions
- Line a 9×13 inch baking pan with aluminum foil.
- Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
- Melt the red confectioner’s coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
- Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.
- Crushing candy canes is easy when placed in a resealable plastic bag and smashed with a hammer on top of a sturdy wooden or plastic cutting board. The bag will tear a little, but does not interfere with crushing.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 12 mg |
| Sugars | 24 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I changed this recipe all up when I made it. Melted white chocolate chips, crisco, and cherry extract for the bottom layer on the baking sheet. Then I melted some semisweet chocolate chips with a little crisco for the top layer. For the topping, I crushed hard lifesaver cherry candies and lightly pressed them into the top of the semicooled chocolate. I left it in the freezer overnight and it turned out perfectly. =] Hope this helps.