Christmas Candy Cane Bark

Christmas Candy Cane Bark is a dessert that serves 12. Watching your figure? This gluten free and dairy free recipe has 128 calories, 1g of protein, and 7g of fat per serving. For 64 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is brought to you by Jo Cooks. If you have cranberries, candy melts, candy melts, and a few other ingredients on hand, you can make it. 30 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 10 minutes. Christmas will be even more special with this recipe. This recipe is typical of Central American cuisine. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. Peppermint Candy Cane Bark, Crock-Pot Candy Cane Bark, and Christmas Candy Cane Cookies are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a 9 x 13 baking sheet with parchment paper.Place the white candy melts, red candy melts and green candy melts in 3 different microwavable bowls. Microwave the bowl with candy melts for 1 minute at 50% power. Stir, they won't look melted, but stir anyway. Place back in the microwave for another 30 seconds at 50% power. Stir again. The candy melts should begin to melt. Place back in the microwave and melt for another 30 seconds at 50% power. Stir again until smooth. Repeat if candy melts are not completely melted.Pour the melted white chocolate onto the prepared baking sheet and spread it evenly with a spatula over the entire baking sheet, leaving a couple inches around the edges.Spoon a couple tablespoon dollops each of the melted red and green chocolate candy melts, alternating colors, three across and about four rows if you can fit them in.Take a skewer stick and swirl the red dollops, spreading them out and do the same with the green dollops.Sprinkle the crushed pistachios over the top, then the chopped cranberries and top off by sprinkling the crushed candy cane pieces overtop.Refrigerate again until cool enough to break the bark into pieces. Should harden pretty quickly, in about 10 to 20 minutes.

 

Step by step:

1. Line a 9 x 13 baking sheet with parchment paper.

2. Place the white candy melts, red candy melts and green candy melts in 3 different microwavable bowls. Microwave the bowl with candy melts for 1 minute at 50% power. Stir, they won't look melted, but stir anyway.

3. Place back in the microwave for another 30 seconds at 50% power. Stir again. The candy melts should begin to melt.

4. Place back in the microwave and melt for another 30 seconds at 50% power. Stir again until smooth. Repeat if candy melts are not completely melted.

5. Pour the melted white chocolate onto the prepared baking sheet and spread it evenly with a spatula over the entire baking sheet, leaving a couple inches around the edges.Spoon a couple tablespoon dollops each of the melted red and green chocolate candy melts, alternating colors, three across and about four rows if you can fit them in.Take a skewer stick and swirl the red dollops, spreading them out and do the same with the green dollops.Sprinkle the crushed pistachios over the top, then the chopped cranberries and top off by sprinkling the crushed candy cane pieces overtop.Refrigerate again until cool enough to break the bark into pieces. Should harden pretty quickly, in about 10 to 20 minutes.

Nutrition Information:

covered percent of daily need