Holly-Daze Recipes from It’s A Stitch
Candy Cane Bark
6 ounces chopped chocolate flavor candy coating
3 ounces chopped milk chocolate bar
6 ounces chopped vanilla flavor candy coating
3 ounces chopped white chocolate baking squares
¼ cup peppermint candy canes
Melt chocolate flavored candy coatings and milk chocolate bar stirring over low heat until smooth. Pour into a foil lined
baking sheet and spread into a 10 x 8 rectangle. Melt vanilla flavor candy coating and white chocolate stirring over low
heat until smooth. Slowly pour white mixture over chocolate mixture. With a thin spatula swirl the white mixture into
the chocolate mixture. Tap baking sheet gently to even mixture. Sprinkle with crushed candy canes. Chill for 30
minutes or until firm. Use foil to lift the bark from the baking sheet. Break into pieces and enjoy.
Yields about 1¼ pounds.
Candy Cane Punch Recipe
2 jars (10oz) strawberry jelly
2 liters lemon-lime soda (divided)
2 quarts peppermint stick ice cream
miniature candy canes
In a large saucepan melt the jelly with 2 cups of soda. Chill the jelly mixture and remaining soda. Just before serving,
place 6 cups of ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add rest of ice cream by
scoopfuls. Garnish with candy canes around rim of punch bowl.
Yields 3½ quarts.
Candy Cane Brittle
2 pounds of white chocolate
30 peppermint candy canes
Smash candy canes into tiny pieces. Melt chocolate in microwave for 1-2 minutes, stir, heat for another minute, stir
again. Continue heating and stirring until the chocolate is melted and smooth. Stir broken candy cane pieces into the
melted chocolate and spread evenly onto cookie sheet or jelly-roll pan. Line the pan with foil first to help with candy
removal and cleaning. Chill until set (at least one hour). Break into pieces and store in sealed container.
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