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Before you begin, cover the base of a large rectangular tin with cling film.
Break the milk chocolate into a bowl and melt in a microwave in 30 second blasts, stirring each time, until it's completely melted.
Scoop the milk chocolate into your baking tray and spread out flat with a spatula.
Leave to set for several hours.
Repeat the process with the white chocolate, adding a few drops of peppermint essence if you want your bark to be extra minty.
Use a spoon to drizzle the white chocolate artistically over the top of the milk chocolate.
Break the candy canes into the bowl of a mortar and pestle.
Crush into a fine powder with the mortar.
Sprinkle on top of the still melty white chocolate.
For some extra sparkle, I added edible pink glitter sugar.
Sprinkle the sugar over the chocolate.
Leave to set for several hours then remove the cling film from the back.
Stab the bark with a knife to break into chunks.
Package up in cellophane, tying with ribbon and give away as gifts.