• Partnered with
  • Quick
  • Serves 8
  • 10 mins prep
  • 10 mins cook
  • 120 mins marinate

White choc-mint candy cane bark

This festive treat pairs minty candy canes and creamy white chocolate with crispy rice bubbles to create the ultimate Christmas gift for loved ones.

Ingredients

White choc-mint candy cane bark

  • 375 g white chocolate melts
  • 1 1/4 cups (45g) rice bubbles
  • 1/3 cup (25g) shredded coconut
  • 75 g candy canes, chopped coarsely
  • 1 tbsp silver cachous
  • 1 tbsp tiny silver cachous

Steps

White choc-mint candy cane bark

  1. Grease a 25cm x 35cm swiss roll pan. Line with baking paper.
  2. Place chocolate into a medium heatproof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in rice bubbles and coconut.
  3. Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with candy canes and cachous. Refrigerate until set.
  4. Break bark into pieces to serve.
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