Hershey's Chocolate Mint Candy Canes (12ct)

Product Information

If desired, add extra candy cane pieces right after they come out of the oven to make the cookies extra pretty. Melt the chocolate in a microwave-safe bowl for 30 seconds, then in 10-second intervals, stirring in between. Melting chocolate, especially white chocolate can be tricky – make sure to only microwave in short bursts, and stir every time. dark chocolate: this is my preference for this recipe as the bitterness of the dark chocolate helps cut through the sweetness of the candy canes. If necessary, remove the remaining chocolate pieces (if they have not completely melted) and the tempered chocolate is ready to use.

The bark can be left at room temperature for a few days in colder months, but it gets a little soft. If using a baking sheet, make it as thin as you’d like… I usually spread it out to about 8×12 inches.It helps to pick the pan up and gently shake it back and forth until the candy has formed an even layer. Please share this recipe around with your friends, and if you make it, please show me on Instagram or Facebook. Mix in the dry ingredients and finish the dough by folding in the white chocolate chips and crushed candy canes. It’s delicious, and it took about 10 minutes to make which is great news for someone like me who A) loves nibbling on yummy sweets over the holidays, and B) doesn’t exactly love the Christmas baking scene.

I used a combination of candy canes here – the pieces which I just shook on right after I spread out the semi-sweet chocolate and then I added some of the larger chunks of candy cane afterwards. Smashed up red and white Christmas Candy Canes bring a minty twist to this quick and easy to make no bake treat.I wanted my little space to look lovely, so while I tidied and placed things just so, my mom spent ages cleaning and polishing every little corner. If I had co-workers who weren’t 4 and 1 years old I would totally be handing out bag after bag of this yummy, minty treat to all my work friends. This three-ingredient peppermint bark, layered with dark and white chocolates and topped with crushed candy canes, will be very much appreciated and enjoyed! Once the taste is right, turn up the mixer to high for 3-5 minutes, stopping to scrape the sides and bottom halfway.

Make sure you read the ingredients of the candy canes as some of them are not vegan, they usually contain a red colouring E120 or cochineal which is made out of crushed beetles. Bake for 20-35 minutes, depending on how many of what size pan you used--three 9” will bake the fastest, until a toothpick inserted in the middle comes out with some moist crumbs but no raw batter.

I decided to use a basic chocolate cupcake sponge flavoured with peppermint extract – if you don’t want the sponge minty as well though, you can just leave that out! Frost generously with the peppermint buttercream, about ⅓ inch if doing 3 or 4 layers and about ½ inch or so if just doing two layers of cake. So if you prefer a softer cookie, natural cocoa is the answer (or maybe add a bit of cream of tartar, like you do in snickerdoodles). You can easily adapt this recipe for a vegan / plant based diet by simply replacing the white chocolate chips with Food Thoughts Oat Mylk Chocolate Chips just like we have done here. It doesn’t show up easily in the cake, and by the time you’ve added enough to make it pop, it becomes medicinal.

Rich and fluffy chocolate cake filled and frosted with sweet peppermint buttercream and crushed candy canes. I did have to use all Dutch process cocoa as I couldn’t find black cocoa powder, but it was Ghirardelli brand.

A mum of two and wife of one, she is passionate about cooking from scratch, seasonality, food education and family-friendly recipes.