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.

  • 10 mins preparation
  • 10 mins cooking
  • 2 hrs marinating
  • Serves 8
  • Print


White choc-mint candy cane bark
  • 375 gram white chocolate melts
  • 1 1/4 cup (45g) rice bubbles
  • 1/3 cup (25g) shredded coconut
  • 75 gram candy canes, chopped coarsely
  • 1 tablespoon silver cachous
  • 1 tablespoon tiny silver cachous


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.


We used two different sizes of silver cachous but you can use whatever you have available.