Photography: Gentl and Hyers
Martha Stewart Kids
Yield Makes about 2 1/2 pounds
- 2 pounds white chocolate
- 12 candy canes
- 1/2 teaspoon natural peppermint flavoring
- Line a rimmed baking sheet with parchment paper; set aside. Melt chocolate in a heatproof bowl set over a pan of gently simmering water.
- Meanwhile, put candy canes in a plastic bag; crush into 1/4-inch pieces with a rolling pin. Stir peppermint flavoring and candy canes into melted chocolate. Remove from heat, and pour mixture onto lined sheet. Refrigerate until firm; break into pieces. Refrigerate bark until ready to serve.
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