Ingredients
Equipment
Method
- Line the bottom of a 9x13 baking pan, or a flat baking sheet, with foil or parchment paper, smoothing out any wrinkles the best you can.
- Using a double boiler, melt the semi-sweet chocolate and 2 teaspoon coconut oil. You can also use a microwave, however chocolate overheats fast so be sure to melt in 15 second intervals and stir well after each time.
- Pour melted chocolate into the prepared pan, spreading into a thin, smooth layer with a spatula.
- Refrigerate or freeze about 20-30minutes until the chocolate is hardened.
- Meanwhile, melt the white chocolate with another 2 teaspoons of oil.
- Once the semi-sweet chocolate is set, remove from fridge and poor the second batch of white chocolate on top, spreading quickly into a smooth layer on top of the first layer.
- Sprinkle crushed candy canes evenly across the chocolate and press them slightly into the chocolate.
- Refrigerate the bark until completely hardened. Once hardened, remove from pan and break into small pieces. Store in an airtight container in the fridge for up to 3 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
Make Ahead! This recipe keeps well in the fridge in an air tight container for up to 3 weeks, or you can store longer in the freezer.