Chocolate mint bark
Photography by Mark O'Meara
Too many candy canes this Christmas? Re-invent them into this chocolate treat that can be used as a dessert garnish or a stand-alone treat.
Ingredients (serves 8)
- 50g mint-flavoured candy canes
- 200g dark chocolate melts, melted
Method
Break canes into pieces. Place in a plastic bag. Squeeze bag to expel air. Wrap bag in a tea towel. Place on a hard surface. Pound with a hammer or rolling pin until canes are crushed into small pieces.
Spread chocolate on a large lightly greased baking tray until about 2mm thick. Sprinkle with crushed cane. Set aside for 20 minutes or until set (see note). Break into pieces. Serve.
Notes
Store bark in an airtight container in a cool place for up to 5 days. Place bark in the fridge to set if room temperature is too warm.
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