This no-bake sweet treat is fun and easy to make. Get the kids involved and let them smash the candy canes or the nuts. Here I propose a bark divided in three sections. Be as creative as you wish with the toppings: nuts, dried fruit, candy, marshmallows...the possibilities are endless.
Christmas Bark Three Ways
1 lb (454 g) white chocolate
1 lb (454 g) dark chocolate (semi-sweet)
1 cup pistachio
1 cup dried cranberry
1 cup broken peppermints or candy cane
1 cup hershey kisses candy cane flavor.
Line a 12- x 9- inch (30 x 23 cm) baking sheet with wax paper and set aside.
In a bowl over saucepan of hot (not boiling) water, melt the dark chocolate, stirring occasionally until smooth.
With an offset spatula, spread the melted dark chocolate in an even layer on a wax paper-lined baking sheet. Place the pan in the refrigerator to harden about 30- 45 minutes. In the meantime prep the toppings: break you candy canes or peppermints by placing them in a sealable plastic bag and hitting them with a rolling pin or a meat tenderizer on the flat side. Shell and chop the pistachios. Unwrap the hershey kisses.
Melt the white chocolate over a double boiler until smooth. Spread on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on 1/3 of the pan, the pistachio and cranberry on the next 1/3 of the pan and finally arrange the hershey kisses on the last part. Gently press all the toppings into the chocolate.
Refrigerate until complete hard and set, at least 2 hours.
Break into pieces using your hands. Place pieces of bark in a food safe tissue paper-lined box and wrap with christmas themed paper.