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Couldn't wait...put this on your holiday

Monday, November 11, 2013

Not only pretty, but I think it's a really easy one!!



CANDY CANE BARS

Ingredients:

15 Servings

2 Bags of Nestle White Chocolate (must be Nestle)
1 Box of Peppermint Candy Canes, unwrapped
2 Large Ziploc Type Bags
Wax Paper and cookie sheet

Steps:

Put one gallon sized Ziploc bag inside another one gallon Ziploc bag so that you have a double bag arrangement going on.
Place the peppermint candy canes in the doubled Ziploc 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 Nestle White Chocolate chips into the crock of your crock-pot (do not use a liner or spray your crock with 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.
Pour crushed candy canes into the melted white chocolate and stir until well mixed and candy canes are covered with melted white chocolate.
In the meantime line 1 large rimmed cookie sheet with waxed paper.
Pour melted white chocolate and candy cane mixture into center of prepared cookie sheet.
Working quickly, spread candy mixture evenly on cookie sheet with a rubber spatula making sure that there are no overly thick or thin areas.
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.
Notes
You may also use a food processor to crush to candy canes, just be careful not to over process otherwise you will end up with candy cane dust with very little chunks.
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