CANDY CANE BARK

By jarren

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Ingredients

5 cups dark chocolate dipping wafers
1/2 cup coarsely crushed peppermint candy canes

Details

Servings 2

Preparation

Step 1

Line a 10 x 15 inch rimmed baking sheet with non-stick foil. Melt dipping wafers in a large, heavy saucepan over low heat, stirring frequently until smooth.

Spread melted chocolate evenly in prepared pan. Sprinkle with crushed candy canes. Gently press candy canes into surface of chocolate.

Refrigerate for 1 hour or until firm. Break into pieces. Store in an airtight container in a cool, dry place for up to 1 week or freeze for up to 6 weeks. Thaw in refrigerator.