The size of the baking tray doesn't matter too much as the only difference will be the thickness of the chocolate bark. When the chocolate has set use your hands or a large, sharp kitchen knife to break it into 18-20 pieces. Whatever their origins they have now firmly established themselves as an integral part of festive food and decor. So if you prefer a softer cookie, natural cocoa is the answer (or maybe add a bit of cream of tartar, like you do in snickerdoodles).

Or, you can just use all plastic wrap and make sure one piece actually touches the cut edge then cover the whole thing with another piece.

The nostalgic taste of the classic candy cane combined with our milky white chocolate creates a heavenly bar, perfect for winter snacking and sharing. One problem (so far): It would have been MUCH, MUCH easier to take the candy canes out of the plastic before malleting them.

You can of course also go with sweet cream butter, but it has a higher water content and won’t be as fluffy and creamy and smooth. If needed, add a little more sugar or peppermint (or salt or vanilla, but those usually aren’t what’s lacking), but don’t go overboard, as the crushed candy canes will add both sweetness and peppermint. So there I am a few years ago, blissfully perusing their holiday decorations, when I stumble across these authentic handmade Nutcrackers from Germany. I wanted my little space to look lovely, so while I tidied and placed things just so, my mom spent ages cleaning and polishing every little corner. Serving: 1 g | Calories: 328 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 21 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.Sprinkle with reserved crushed candy canes then refrigerate until the chocolate has set, 20 minutes. I tried a dark chocolate and peppermint “snack break” product a few months ago and immediately knew I wanted to recreate for the holidays.