Addictive & Easy Candy Cane BrittleKelsey Banfield
Peppermint barks are one of my favorite Christmas treats. They are SO easy to make and are great for gift giving. The other day I was leafing through the new Bon Appetit and found a great recipe for Candy Cane Brittle served with pot de creme. I didn’t make the pot de creme but quickly whipped up the brittle. It was so easy and tasty and I loved the addition of the wafer cookies for an nice subtle crunch. The candy canes gave it a delicious minty flavor and the presentation with the white chocolate and candy cane crumbs on top was very attractive. I am keeping this one in my repertoire for years to come!
Candy Cane Brittle
adapted from Bon Appetit
1 pound bittersweet chocolate, roughly chopped
1 cup crushed candy canes, divided
1/2 cup chocolate wafer cookies, lightly crushed
1 ounce white chocolate, melted
1. Line a baking sheet with aluminum foil and set aside. Melt the bittersweet chocolate in a double boiler and stir in 1/2 of the candy canes and the wafer cookies.
2. Spread the chocolate mixture on the lined baking sheet until it is mostly even. Sprinkle the rest of the candy canes on top and drizzle with the melted white chocolate.
3. Slide the bark into the refrigerator and chill for one hour. Remove and break into pieces!