Christmas candy
1. Unwrap candy and place in a food processor. Pulse on/off several times for 5-10 seconds until candy canes have been crushed into small pieces.
2. Prepare a cookie sheet by covering it with smooth aluminum foil.
3. Melt or temper (see related recipe) the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use a spatula to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet. Place tray in refrigerator to firm up while you prepare the white chocolate.W
4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.
5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down slightly to ensure they stick. Place tray back in refrigerator to firm up for 30 minutes
7. Once bark is completely set, break into small, uneven pieces by hand.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 82 | ||
Calories from Fat: 42 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 6.7mg | 0 % | |
Potassium 57.3mg | 2 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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