Double Chocolate Crunch Candy Cane Bark

Ingredients

• Makes - 1 - 11x17 baking sheet
• 2 cups bittersweet chocolate,
• (chopped or chips)
• 2 1/2 cups high quality white chocolate, (chopped or chips)
• 4 regular sized candy canes, crushed
• 3 Tablespoons raw cacao nibs or crushed almonds
• Tools: Baking sheet & parchment paper

Directions

1. Line a baking sheet with parchment paper.
2. Chop dark chocolate and set aside.
3. Chop white chocolate and set aside.
4. Unwrap candy canes and place into 2 ziploc bags.
5. Use a wooden rolling pin to crush your candy canes.
6. In a double boiler, melt the dark chocolate over low heat. Be careful not to boil the water or it may splash and ruin the chocolate.
7. Pour melted dark chocolate onto parchment paper and then use a spatula to spread it thin.
8. While it is still soft, sprinkle with cacao nibs and 1/2 the crushed candy canes evenly.
9. Place baking tray into the freezer.
10. Wash and dry your double boiler.
11. Melt white chocolate in double boiler over low heat.
12. Take baking tray out of freezer and pour the melted white chocolate over top.
13. Use a spatula to spread it evenly.
14. While white chocolate is still soft, sprinkle it with the remaining crushed candy canes.
15. Use the palm of your hand to gently press the candy cane into the white chocolate.
16. Place the entire tray in the freezer for 1 hour.
17. Remove and break into pieces.
18. Store in layers using parchment paper to separate the layers, in airtight containers in the freezer.
19. Let thaw for 5 minutes on countertop before serving.