Holiday White Choc-Mint Candy Cane Bark

It’s not really Christmas without some kind of Chocolate Bark! This is a nice one to leave out for Santa, or to wrap in clear cellophane and give as gifts. You can also use dark or milk chocolate instead of the white chocolate if preferred.

WHITE CHOC-MINT CANDY CANE BARK

375 gm (12 ounces) white chocolate melts

1 1/4 cups (45 gm) rice bubbles

1/3 cup (25 gm) shredded coconut

75 gm (2 1/2 ounces) candy canes, chopped coarsely

1 tablespoon silver cachous

1 tablespoon tiny silver cachous

Peppermint Essential Oil

1. Grease a 23cm x 32 cm (9 in x 13in) 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. Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with candy canes and cachous. Refrigerate until set

3. Break bark into pieces to serve