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Christmas Bark

From Dorreen Georgeson's Kitchen


  • 12 oz. semi or bittersweet chocolate chips or wafers
  • 9 oz. white chocolate chips or wafers
  • 1/2 t. canola oil
  • 1/2 c. peppermint candy, crushed or 4 candy canes, crushed


  1. Preheat oven to 250-degrees. Line a 9 x 13 pan with parchment paper, letting it hang over the sides.
  2. Pour chocolate chips in an even layer on the paper. Place in oven for 5-7 minutes until almost melted.
  3. Using an offset spatula, rubber spatula or knife, spread chocolate evenly in the pan bottom.
  4. Refrigerate until cold and firm, about 20 minutes.
  5. Melt white chocolate in double broiler or in a metal bowl over simmering water until chocolate is almost melted.
  6. Remove bowl from heat and stir until completely melted; stirring in canola oil.
  7. Let cool slightly, then pour over the dark chocolate layer, working quickly to cover dark chocolate layer.
  8. Sprinkle crushed candy canes over the entire surface. Cool in the fridge for about an hour or overnight. Break into pieces of "bark".

Servings: Makes 9x13 pan.