White choc-mint candy cane bark

Treats don't get much more festive!

  • 10 mins preparation
  • 10 mins cooking
  • 2 hrs marinating
  • Serves 8
  • Print
This festive treat pairs minty candy canes and creamy white chocolate with crispy rice bubbles to create the ultimate Christmas gift for loved ones.
Looking for more edible gift ideas?


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.

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