Crock-Pot Candy Cane Bark

• Vegetarian
• Gluten free

• Baking & Spices

  • 24 oz White chocolate chips

• Desserts

  • 1 box Peppermint candy canes

Found on crockpotladies.com

Description

Directions

• Put one gallon sized zippered plastic bag inside another one gallon zippered plastic bag so that you have a double bag arrangement going on.
• Place the peppermint candy canes in the doubled zippered plastic bags and zip the bags closed removing most of the air.
• With a rubber mallet, hammer or the end of a rolling pin crush the candy canes until you have a nice mixture of small chunks and candy cane dust.
• Pour both bags of white chocolate chips into the crock of a 3 quart or larger crock-pot. Line with a crock-pot liner if desired but do not spray the crock-pot with non-stick cooking spray.
• Cover and cook on LOW for about 1 hour until the chips are melted enough that when stirred they turn smooth. Be careful not to overcook as the white chocolate chips will burn.
• In the meantime line 1 large rimmed cookie sheet with waxed paper or parchment paper.
• Pour half of the crushed candy canes into the melted white chocolate and stir until well mixed and candy canes are covered with melted white chocolate.
• Pour melted white chocolate and candy cane mixture into center of prepared cookie sheet.
• Working quickly, spread candy mixture evenly on cookie sheet with and offset spatula making sure that there are no overly thick or thin areas.
• Sprinkle remaining candy cane pieces evenly over the top of the candy cane bark.
• Let candy harden at room temperature for a couple of hours (you can speed up this process by placing cookie sheet in the refrigerator).
• Flip candy bark out of cookie sheet and peel off the wax paper and break bark into pieces.
• Store in an air tight bag, container or package for gift giving.

Nutrition