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Cherry Chocolate Bark

EPIFANEEE

"Similar to the more familiar peppermint bark, this candy is made using crushed cherry-flavored candy canes."
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Ingredients

40 m servings 180 cals
Original recipe yields 18 servings (18 ounces)

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Directions

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  • Prep

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  1. Line a 9x13 inch baking pan with aluminum foil.
  2. Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
  3. Melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
  4. Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.

Footnotes

  • Cook's Note
  • Crushing candy canes is easy when placed in a resealable plastic bag and smashed with a hammer on top of a sturdy wooden or plastic cutting board. The bag will tear a little, but does not interfere with crushing.

Nutrition Facts


Per Serving: 180 calories; 6.6 g fat; 31.9 g carbohydrates; 1 g protein; < 1 mg cholesterol; 12 mg sodium. Full nutrition

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I changed this recipe all up when I made it. Melted white chocolate chips, crisco, and cherry extract for the bottom layer on the baking sheet. Then I melted some semisweet chocolate chips with ...