From the Archives: Popular Kids' Candy Cane Bark Recipe by Martha Stewart
We took a deep dive into the Martha Stewart Kids Magazine archives to find popular recipes that your family will love. This simple and fun minty bark recipe is packed with holiday flavors (and some sweet early-2000's nostalgia!). We linked up with @growingupyang to get their take on this classic, 3-ingredient treat.
With a safe boost up from the Martha Stewart Kitchen Helper by Guidecraft, kids can help create and decorate (and even clean up!), turning a simple cooking activity into a special family tradition.
If you and your family try to make this tasty candy cane treat from the Martha Stewart Kids Magazine 2004 archive, we'd love to hear about it. Share your process, any allergy-friendly ingredient swaps, or tips with us by tagging @guidecraft_official on Instagram.
Crazy for Candy Canes: Martha's Minty Bark
This holiday favorite gets a cool crunch with peppermints. Blend crushed candy canes into melted chocolate. Little elves can help break the bark into pieces and pack it in tins for gifts.
What you need
- Double boiler (see note below)
- 11-by-17-inch baking sheet
- Parchment paper
- Chef's knife or meat tenderizer
- Airtight container for storage
Note: If you don't have a double boiler, use a metal bowl over a pot of simmering water to make this recipe.
- 2 pounds white chocolate, chopped into 1/2-inch pieces
- 12 large candy canes
- 1/2 teaspoon peppermint oil
Note: @growingupyang and her family used both white and dark chocolate in chilled layers to personalize this special treat!
Instructions on how to make Minty Bark from the winter 2004 archives of the Martha Stewart Kids Magazine:
Makes 2 1/4 pounds or one 11-by-17-inch sheet
- Line an 11-by-17-inch baking sheet with parchment, and set aside.
- In the top of a double boiler, melt white chocolate, stirring constantly.
- With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4 inch pieces.
- Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces and serve. Store in an airtight container in the refrigerator for up to one week.
Note: Make it your own! @growingupyang didn't mix the peppermint in, leaving the candy pieces on top for a satisfying crunch.