Candy Cane Graham Cracker Bark Recipes

Steps:

• Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
• In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
• Cover a cookie sheet with wax paper.
• Stir candy cane crumbs into melted white chocolate and stir well to combine.
• Pour chocolate mixture onto wax paper, spreading thin with a spatula.
• Stash cookie sheet in fridge about an hour or until it hardens.
• Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
• Keeps well.

Steps:

• Crush the candy canes in a food processor. You could also place them in a freezer bag and crush them using a rolling pin if you prefer chunkier pieces.
• Melt the white chocolate chips according to package instructions. I recommend placing chips in a microwave safe bowl and heating for 30 second increments, mixing in between, until smoothly melted. Be cautious of over-melting the chocolate or it will not properly stick to the graham cracker.
• Break your graham crackers in half. Using a fork, dip the graham crackers in your melted chocolate until they are fully covered. Gently tap off the excess chocolate and place on the parchment paper.
• Sprinkle your crushed candy canes over the chocolate covered graham crackers before the chocolate melts. ** Allow chocolate to harden.

Steps:

• Boil butter and sugar for three minutes.
• Spread graham crackers in cookie sheet lined with aluminum foil.
• Pour butter and sugar mixture over graham crackers.
• Top with chopped nuts.
• Bake at 350 degrees for 8 to 10 minutes.
• One box of graham crackers makes 2 batches.