CrockPot Candy Cane Bark
Ingredients
24 ounces White Chocolate Chips (such as Nestle brand)
1 box Peppermint Candy Canes (unwrapped)
Directions
Put one gallon sized zippered plastic bag inside another one gallon zippered plastic bag so that you have a double bag arrangement going on.
Place the peppermint candy canes in the doubled zippered plastic bags and zip the bags closed removing most of the air.
With a rubber mallet, hammer or the end of a rolling pin crush the candy canes until you have a nice mixture of small chunks and candy cane dust.
Pour both bags of white chocolate chips into the crock of a 3 quart or larger crock-pot. Line with a crock-pot liner if desired but do not spray the crock-pot with non-stick cooking spray.
Cover and cook on LOW for about 1 hour until the chips are melted enough that when stirred they turn smooth. Be careful not to overcook as the white chocolate chips will burn.
In the meantime line 1 large rimmed cookie sheet with waxed paper or parchment paper.
Pour half of the crushed candy canes into the melted white chocolate and stir until well mixed and candy canes are covered with melted white chocolate.
Pour melted white chocolate and candy cane mixture into center of prepared cookie sheet.
Working quickly, spread candy mixture evenly on cookie sheet with and offset spatula making sure that there are no overly thick or thin areas.
Sprinkle remaining candy cane pieces evenly over the top of the candy cane bark.
Let candy harden at room temperature for a couple of hours (you can speed up this process by placing cookie sheet in the refrigerator).
Flip candy bark out of cookie sheet and peel off the wax paper and break bark into pieces.
Store in an air tight bag, container or package for gift giving.
