Candy Cane Bark

Directions

1. 1
   Line a large baking sheet with foil.
2. 2
   In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth.
3. 3
   Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.
4. 4
   In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.
5. 5
   Slowly pour white mixture over chocolate mixture on baking sheet.
6. 6
   With a thin spatula, swirl white mixture into chocolate mixture.
7. 7
   Shake baking sheet gently for even thickness.
8. 8
   Sprinkle with crushed candy canes.
9. 9
   Chill 30 minutes or until firm.
10. 10
    Use foil to lift candy from baking sheet; break candy into pieces.
11. 11
    Makes 1-1/4 pounds.
12. 12
    TO STORE:
13. 13
    Layer pieces between waxed paper in an airtight container; cover.
14. 14
    Store in refrigerator up to 3 days.
15. 15
    Serve at room temperature.