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5 from 2 votes

Candy Cane Marshmallow Bark

A candy bark recipe with crushed candy canes and mini marshmallows

Ingredients

  • 1/2 cup pound white chocolate
  • 1/2 cup pound semi-sweet chocolate
  • 1/2 cup crushed candy canes
  • 1/2 cup mini marshmallows

Instructions

  • 1. Prepare a baking sheet with tinfoil. Press out the creases.
  • 2. Make sure all your tools are dry. If using bars, chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate into a microwave-safe bowl. (For swirled bark, put all but 1/2 cup of each chocolate in 2 seperate bowls.)
  • 3. Microwave 30 second intervals, then stir with a rubber spatula. Continue microwaving at 30-second intervals, stirring in between each time, until melted, about 3 to 5 minutes total. (for swirled bark, microwave each bowl in 15 second intervals seperately).
  • 4. Immediately add the reserved chocolate and stir vigrously until melted and shiny. There may be a few unmelted pieces.
  • 5. Pour the chocolate onto the prepared baking sheet. Use a rubber spatula to spread it out into a 10 to 12 inch circle, about 1/4 inch thick.
  • 6. For the swirled bark, pour 2 chocolates side by side on the baking sheet; use the spatula to swirl together.
  • 7. Press your crunchy and chewy toppings into the chocolate; arranging them so each bite has a mix of flavors and textures. If you decide to throw in spices ever, do so now. Let the bark harden at room temperature for about 1 hour. If the room is warm you may need to freeze the bark for a few minutes. Break into pieces and store in airtight container at room temperature for 1 to 2 weeks.

Notes

Adapted from Food Network