Our Journalist Jo Hayes is bringing her Christmas baked goods each day this week.
Today’s recipe is Chocolate Bark!
50g mint flavoured Candy Canes
200g white chocolate melts, melted
Step 1: Break canes into pieces. Place in a plastic bag. Squeeze bag to expel air. Wrap bag in a tea towel. Place on a hard surface. Pound with a hammer or rolling pin until canes are crushed into small pieces.
Step 2: Spread chocolate on a large lightly greased baking tray until about 2mm thick. Sprinkle with crushed cane. Set aside for 20 minutes or until set (see note). Break into pieces. Serve.
Store bark in an airtight container in a cool place for up to 5 days. Place bark in the fridge to set if room temperature is too warm.