Candy cane biscuit bark

Candy cane biscuit bark

candy cane biscuit bark

Guests will love this candy cane biscuit bark!

Serves 12 | Takes 10 mins + refrigeration 

Ingredients

  • 600g white chocolate, broken into chunks
  • 180g packet chocolate sandwich creams, roughly chopped
  • 125ml candy canes, crushed

To make

  1. Heat the chocolate in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted.
  2. Spread ⅓ of the chocolate into a 23cm x 33cm rectangle on a baking tray lined with baking paper. Sprinkle over the biscuits, flatten the points sticking up and freeze for about 5 minutes or until hard.
  3. Remelt the remaining chocolate, if necessary, and drizzle all over the biscuits. Spread to cover in a thin layer.
  4. Working quickly, sprinkle over the candy cane and press in slightly before the chocolate sets. Refrigerate for about 10 minutes or until hard. Break into pieces.

Tips 

  • Keep in an airtight container at room temperature for a month or in the fridge for up to 3 months.
  • Save money by buying chocolate from baking shops.

PHOTOS: ANNALIZE NEL

Magazine issue date: December, 2017

Margie Els-burger

About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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