My specialty - fruitcake!
Candy cane bark
4 bars 60% Ghirardelli dark chocolate
1 bar Ghirardelli white chocolate
4 candy canes, crushed
red decorating sugar
Line a cookie sheet with sides with parchment paper. Sprinkle red sugar then candy cane crumbs on the paper. In a microwavable bowl, place 2/3 of the white chocolate, broken into small pieces. Microwave in short intervals at half power until melted, stirring after each interval. Add the remaining chocolate one piece at a time, stirring until smooth. Drizzle melted chocolate over the candy canes. Use the same method to melt the dark chocolate, then pour over the white chocolate. Let chocolate set in the refrigerator. Once set, break into bite size pieces. Store in an airtight bag.
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