Crunchy Peppermint Bark - Styles in the Kitchen

This is a very quick and easy Christmas treat to make. It makes a great last minute gift for work colleagues, family and friends. My kids also love it so I have to make sure not to gift it all and leave some for them for Christmas day. Sorry for those of you that don’t like peppermint, like my sister, you don’t know what you are missing!

Ingredients

450gm white chocolate, chopped or broken into pieces
2 cups puffed rice cereal ie Rice Bubbles
200gm dark chocolate, chopped or broken into pieces
7 peppermint candy canes, unwrapped
spray oil or a little drizzle of oil

Directions

Spray a rimmed baking sheet (mine is 38cm x 25cm) with nonstick cooking spray (or brush with a little oil), line with a piece of baking paper.

Place white chocolate in a microwave save bowl and heat for 30 – 40 second intervals on 70% power until melted. Place the rice cereal into a large bowl.

Add the white chocolate to the rice cereal and stir to evenly coat the cereal. Transfer the mix to the lined baking sheet and using a spatular spread out evenly to the edges of the pan.

Place in the fridge to set for 15 – 20 minutes. In the mean time crush the candy canes in a ziplock bag. You don’t want to go crazy here, you want crushed not pulverised!

Empty into a sieve over a bowl to strain out any powder and really small pieces of candy cane.

Melt the dark chocolate in the microwave as you did for the white chocolate.

Pour the dark chocolate over the white chocolate rice cereal mix and spread quickly over the surface with a spatular. Immediately sprinkle over the crushed candy canes as you need them to stick to the melted chocolate.

Return to the fridge to set another 20 minutes or so. Not too long or the candy cane will begin to soften. Remove from the baking sheet to a chopping board and using a large knife chop into random pieces.