I am probably the worst cook in the world.

I have zero idea what I am doing, and some of my attempts to cook come out inedible. Christmas bark, though? That I can make. Actually, anyone can make it. It’s so festive, so delicious, and so dang easy. Christmas bark is practically the only thing I grew up making as a kid, and it’s loads of fun in the kitchen. Here’s how I do it… 

Total Time: 20 minutes

Prep Time: 10 minutes

Freeze Time: 10 minutes

Ingredients:

•  12 oz. semisweet milk chocolate, shopped or chips

• 12 oz. semisweet white chocolate, chopped or chips

• ½ teaspoon peppermint extract

• 8-10 candy canes, crushed

Directions:

1. Put your candy canes in a large Ziplock bag. Take a large round object (I usually just use a can) and crush the candy canes. These pieces can be as large or as fine as you want.

2. Add the chocolate to a large microwavable bowl and microwave on high for 30 seconds at a time, stopping to stir between each interval.

3. Stir the peppermint extract into the chocolate.

4.  Once the chocolate is melted, spread the chocolate into a pan lined with parchment paper. This layer can be as thin or thick as you want it to be. White and milk chocolate can be mixed or added as separate layers.

5. Sprinkle crushed peppermints on top. 

6. Freeze 10 minutes or until hardened.

Viola! There you have it ladies and gents, the easiest recipe ever, and so delicious. Obviously, any toppings or chocolates that your heart desires can be added into this recipe. Let us know what you come up with by tagging us in your stories on social media @AuburnCampusRec!

Happy holiday cooking, and as always…

Be well, Auburn.

Photography: Zoe Lakin