While I was growing up, my mom used to solve our leftover candy cane problem by saving them to hang on the Christmas tree next year.
This happened every year, so I’m sure we ended up with some candy canes there were five plus years old. We tried to keep the old canes (the ones that were supposedly for decoration only) separate from the new ones that were for eating, but of course once they were all on the tree my sister and would I forget which ones were which and would inevitably eat a few old canes (yeah, kids are gross). Oddly enough, the old canes didn’t taste as disgusting as you might think they would (come to think of it, that is really gross, and makes me wonder just how old the fresh ones are if the old ones taste fresh, lol).
Since then, we’ve found with a better way to use up extra candy canes: Chocolate Peppermint Bark! It couldn’t be easier to make and it is literally fool-proof. It comes together in just 15 minutes of hands-on time (that doesn’t include the time it takes for the chocolate to harden, so be sure to factor that in), and always looks impressive. Packaged in a festive holiday jar, it makes a perfect last-minute gift or party treat.
- 12 oz (340 g) good quality semisweet chocolate chips
- 12 oz (340 g) good quality white chocolate chips
- 6 (regular-sized) peppermint candy canes, crushed
- Line a half sheet pan (which is about 18 by 13-inches) with parchment paper and set aside.
- Melt the semisweet chocolate in a microwave or a double boiler; pour onto the prepared dish and spread in an even layer into a rectangle about 14 by 10-inches (an offset spatula works well for this). Let the semisweet chocolate harden.
- Melt the white chocolate in a microwave or a double boiler; pour onto the hardened semisweet chocolate and spread in an even layer.
- Immediately sprinkle the crushed candy canes on top (before the white chocolate hardens); lightly press the candy into the chocolate.
- Let the white chocolate harden before cutting into squares or breaking into pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Update (December 4, 2013): I made this recipe again and snapped a few new pictures, so I updated this post.