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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.

Nov 30, 2015 1:00pm
  • 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
  • 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.

Notes

We used two different sizes of silver cachous but you can use whatever you have available.

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