That cute lil’ vintage ornament is sitting on our very silver tinsel tree decorated with a host of other vintage ornaments and sparkling pink lights. My favorite fancy pine candle is lit and spreading that “real” balsam pine smell throughout the room. Presents have all been wrapped up with silver paper and pretty bows and there’s a large bottle of amaretto in our liquor cabinet (essential for my favorite holiday drink: the amaretto sour). Rum cookies have been baked (recipe to come), coconut chocolate almond bites shipped, chocolate nut & fruit bark has been given away to friends, and my favorite holiday movie has been watched. Christmas is almost here!
One of my favorite Christmas traditions to make is candy cane bark. White chocolate + candy canes is a cinch to make, very festive-looking and it’s always appreciated. This year, I decided to shake things up a bit after seeing Shutterbean‘s candy cane bark. The addition of rice krispies makes this into a festive Crunch bar and adds an unexpected texture. It also helps to cut the sweetness just a tad, which is always welcome this time of year. Tracy added the candy canes last and pressed them into the chocolate. Not me. I just stirred everything in all higgledy piggledy because I figured the mish mash would work well. I loved it and this will be my new holiday favorite. Hooray!
tip: This year I discovered THE BEST way of crushing up the candy canes. Add the candy canes (unwrapped) into a closed ziplock bag. Now, double bag it. Then place a folded tea towel on a wood table or chair and place the bag of candy on top. Put another folded tea towel over the candy bag. Use a heavy rolling pin (wood works fine) and bash the living day lights out of the candy. Smushed to smithereens without shredding the bag and getting candy everywhere! Perfect. Now only if I could easily find red and white candy canes in Vancouver as opposed to the green-red-white ones that seem to be everywhere, I’d be one happy lady. What gives, Vancouver?
Have a great holiday! Enjoy traditions new and old. Merry Christmas!
candy cane crisp bark
(adapted from Shutterbean)
500g white chocolate (I used Callebaut – the good stuff)
12 crushed candy canes
2 c rice krispies
Prep a cookie sheet with waxed paper or silpat.
Using a bain marie or double boiler, melt the white chocolate being careful to not get any water in the pot (this can seize the chocolate which is a bad, bad thing). When the chocolate is melted, remove from heat and add in candy canes and rice krispies. Stir until combined and then pour onto prepared cookie sheet. Refrigerate until hardened, about 1 hour. Break apart into shards.