50g mint-flavoured candy canes
200g dark chocolate melts, melted
1. Break canes into pieces. Place in a plastic bag. Squeeze bag to expel air. Wrap bag in a tea towel. Place on a hard surface. Pound with a hammer or rolling pin until canes are crushed into small pieces.
2. Spread chocolate on a large lightly greased baking tray until about 2mm thick. Sprinkle with crushed cane. Set aside for 20 minutes or until set.
3. Break into pieces. Serve.
Tips and Notes…
Store bark in an airtight container in a cool place for up to 5 days.
Place bark in the fridge to set if room temperature is too warm.