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
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Ingredients
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
Method
White choc-mint candy cane bark
- 1Grease a 25cm x 35cm swiss roll pan. Line with baking paper.
- 2Place 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.
- 3Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with candy canes and cachous. Refrigerate until set.
- 4Break bark into pieces to serve.
Notes
We used two different sizes of silver cachous but you can use whatever you have available.
