Wednesday, 24 December 2014

Christmas Chocolate Peppermint Candy Bark

Readers, I cannot believe it’s Christmas Eve again.  I know everyone says the years go in quicker as you get older… but they really do!    The last 12 months have disappeared.  We've been on adventures to Budapest, Ireland and China and in the next few days will be off to Germany to see in 2015.

This might be my last post of the year, so in case it is, thank you for following my blog, continuing to read my ramblings and also attempting my recipes in your own kitchens.  Please keep comments coming next year… it’s nice to know my words haven’t disappeared into cyberspace!

As it’s now lunchtime on Christmas Eve, if you do suddenly decide to attempt these, I know you don’t have a huge amount of time left.  Candy bark originated in America and it’s incredibly quick and easy to make.    There’s a good chance you’ll have candy canes in the house at this time of year, perhaps some festive cake or ice cream sprinkles and chocolate is very easy to lay your hands on!  Three ingredients are all you need.

These are also great to give as a last minute table gift for Christmas dinner or a stocking filler  – but be warned – keep them in the fridge or a cool place until you are ready to hand them over.  The chocolate is very thin and melts easily if hot hands touch it!

Merry Christmas from What Claire Baked! xx

chocolate peppermint candy bark

Christmas Chocolate Peppermint Candy Bark

Ingredients (makes 1 baking tray)

200g milk chocolate
6 candy canes (broken and crushed)
Christmas sprinkles and cake decorations


  1. Melt the chocolate in a microwave proof bowl, for around 1 minute 20 seconds.  Set aside to cool slightly once melted.
  2. Meanwhile, cover a baking tray with non stick baking paper.
  3. Crush and break the candy canes (I removed them from their packaging and put into a sealed freezer bag.  Bash with a rolling pin… good for stress days.)
  4. Pour the chocolate over the baking tray and use a palette knife to spread thinly and evenly over the tray.
  5. Sprinkle the crushed candy canes over the chocolate, then, sprinkle the Christmas cake decorations over to finish, until you have a festive looking chocolate sheet.
  6. Transfer to the fridge to set fully.
  7. Once set, break into random sized and shaped pieces and keeping your hands cool, transfer to a cellophane bag for gifting.   Finish with a bow.