Chocolate Bark with Mint Candies

Too many candy canes this Christmas? Re-invent them into this chocolate treat that can be used as a dessert garnish or a stand-alone treat.

mint-flavoured candy canes (50 g)
dark chocolate melts, melted (200 g)

Break canes into pieces. Place in a plastic bag. Squeeze bag to expel air. Wrap bag in a tea towel. Place on a hard surface. lb with a hammer or rolling pin until canes are crushed into small pieces.

Spread chocolate on a large lightly greased baking tray until about 2 mm thick. Sprinkle with crushed cane. Set aside for 20 minutes or until set. Place bark in the fridge to set if room temperature is too warm.

Break into pieces. Serve.

Makes 8 servings.

Cook's Notes: Store bark in an airtight container in a cool place for up to 5 days.