December 13, 2006
• Candy canes to yield 1 cup chopped
• 2 pounds white melting chocolate
• Peppermint oil (optional)
Place candy canes in a food processor and pulse to chop them but do not process into a powder. Alternately, place candy canes in a plastic bag and use a hammer or meat pounder to chop.
Have a cookie sheet or pan ready. If you want to make shaped “bark,” place cookie cutters directly on the pan.
Melt the chocolate gently in a double boiler. When melted, add chopped candy canes and a drop or two of optional peppermint oil.
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For shapes, pour mixture into cookie cutters to a depth of anywhere between 1Ú4 to 1Ú2 inch. For break-apart bark, pour mixture directly onto the pan and spread evenly with a spatula.
Place pan in refrigerator for at least 10 minutes, or until candy is firm and shiny. To unmold shapes, break off any stray drips before pushing bark out of mold. If you made a sheet of bark, break it into pieces.
Makes about 21Ú2 pounds.