A sweet and salty Christmas

Easy Christmas Bark Recipe

Ingredients

• 1 bag of white chocolate chips (or any chocolate of your choice, like milk or dark)
• 1 bag of milk chocolate chips (optional if you want a layered bark)
• 1/2 cup crushed candy canes (about 6-8 candy canes)
• 1/4 cup mini marshmallows (optional for a fun, festive touch)
• Sprinkles (optional for extra colour)
• Crushed crackers or pretzels (optional for extra salty goodness)

Instructions

Prepare the baking sheet:

• Line a baking sheet with parchment paper or a silicone mat to make it easy to remove the bark once it’s set.

Melt the chocolate:

• For the white chocolate: In a microwave-safe bowl, heat the white chocolate chips in 30-second intervals, stirring between each interval, until completely melted and smooth.
• For the milk chocolate: If using, melt the milk chocolate the same way, either in the microwave or over a double boiler.

Layer the chocolate (if using two types):

• Pour the melted milk chocolate onto the prepared baking sheet and spread it into an even layer using a spatula.
• Drizzle or spread the melted white chocolate over the milk chocolate. Use a spatula to swirl the two chocolates together for a marbled effect (this is optional if you want a layered bark).

Add the toppings:

• While the chocolate is still melted, sprinkle crushed candy canes, mini marshmallows, chopped nuts, and any other toppings you like on top. Press them gently into the chocolate to help them stick.

Chill to set:

• Place the baking sheet in the fridge for about 1 hour or until the chocolate is fully set and hardened.

Break into pieces:

• Once the bark is set, break it into pieces of your desired size.

Store:

• Store your Christmas bark in an airtight container at room temperature for up to 1 week, or in the fridge for longer freshness.

Tips:

• You can use different chocolates (dark, milk, or white) or even drizzle some coloured candy melts for extra Christmas flair.

Try adding dried fruit like cranberries or apricots for a fun variation.