CANDY CANE BARK

2020-11-25 -

Makes: 2 lbs/900 g

■ 5 cups (1.25 L) dark chocolate-flavoured dipping wafers

■ 1/2 cup (125 ml) coarsely crushed peppermint-flavoured candy canes

1. Line a 10x15-inch (25x38-cm) rimmed baking sheet with nonstick foil.

2. Melt dipping wafers in a large heavy saucepan over low heat, stirring frequently until smooth.

3. Spread melted chocolate evenly in prepared pan. Sprinkle with crushed candy canes. Gently press candy canes into surface of chocolate.

4. Refrigerate for 1 hour or until firm. Break into pieces. Store in an airtight container in a cool dry place for up to 1 week.

5. May be frozen for up to 1 month. Thaw in refrigerator.