Saturday's Food Tip: Angel Christmas Bark

If you love to make delicious treats for the holidays, then try this easy Angel Christmas Bark. The secret to this candy is the white chocolate. Many similar recipes call for almond bark instead, but it produces candy that is somewhat waxy because of the paraffin content of the almond bark. Make our Angel Christmas Bark with white chocolate and it will turn out smooth, rich, and creamy – and not waxy at all.



ANGEL CHRISTMAS BARK

1 lb. white chocolate, chopped into small pieces
6 candy canes
Peppermint oil (optional)
Small or medium Angel-shaped cookie cutter

Line a small cookie sheet with wax paper and set aside.

In the top of a double boiler, melt white chocolate, stirring constantly.

Unwrap candy canes and put them in a large self-sealing plastic storage bag. With a meat mallet, pound candy canes into small pieces.

Stir the pieces of candy canes into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until slightly firm, then use an angel-shaped cookie cutter and carefully cut the chocolate into angel shapes. Chill the angels until completely set - about 25 to 30 minutes.

If you don't want to make the candy in angel shapes, you can simply chill the mixture on the cookie sheet until firm, then break it into pieces, and serve. Store in an airtight container in the refrigerator.

NOTE: Instead of a double boiler, the white chocolate can be melted in a microwave. Put the white chocolate in a microwave safe bowl in the microwave for 2 minutes (at medium power). Take the chocolate out and stir. Put back in the microwave for 2 more minutes, then stir. Keep doing this until all the white chocolate has melted.

For a stronger peppermint flavor, stir 1/4 tsp. of peppermint oil into the melted chocolate and crushed candy cane mixture before pouring the mixture onto the cookie sheet.