After a Saturday out scrambling for some last minute Christmas gifts in a sea of people, Sunday was spent at home with the family, as it should be. The temperature finally warmed up enough to play outside so Mairead and I headed out for a walk with her sled. She got lazy on me and it turned into a (much needed) hike for me while Mai ate some fresh fallen snow and we had to stop every 10 feet to pick up her lost mitten. These are the good old days.
Once we got home Mai and Aaron rolled up their sleeves to some play-doh and I got to work on some holiday goodies! One of my favorite Christmas treats are candy canes. When I eat them I make the tip super sharp; I remember poking my sister with it when we were kids (I’m sure that wasn’t her favorite part). I still can’t eat a candy cane without making it weapon-like although I have toned it down on the poking.
Aside from having to dig through a box of 100 mini candy canes to find enough that were not broken to even begin this treat, these were fun to make. And if your candy canes are broken, don’t be discouraged. I arranged my broken pieces as close together as I could and once the chocolate was poured in you can’t even tell, it held together nicely. These looked so lovely I am going to include them in my own holiday baking to hand out this year and not just for the kiddos.
The quality of chocolate you use for this will make or break this recipe. I opted for some Swiss dark chocolate and it really made the difference between “oh, good” and “ooooh good!” I made a few with milk chocolate as well but I just liked how the colors stood out against the dark chocolate so I went with more of that. A white chocolate swirl would have looked nice too but I was out, maybe next time. Go ahead and get creative with your sprinkles, I just used what I had on hand. You can jazz these up any way you like. Have fun and enjoy!
Candy Cane Peppermint Bark
*Makes 10 hearts
20 Mini candy canes
2 good quality dark chocolate bars
Line a cookie sheet with parchment paper.
Position mini candy canes toward each other to create the shape of hearts.
In a double boiler or microwave melt the chocolate (if using multiple types of chocolate, melt them in separate bowls).
Once melted, spoon the chocolate into the “hearts.”
Allow to cool for about a minute then decorate with sprinkles.
Refrigerate for about 30 minutes or until chocolate has hardened completely. Enjoy!
By Three Happy Folk
Inspired by Glorious Treats