I’m in the land of the stomach virus. Again.
If you read my blog with any regularity, you know that my children are constantly infecting me with diseases. I can’t seem to make them stop. And while I’ve grown reconciled to the common cold, I wish that stomach viruses could stop being the number one thing my kids transmit on a regular basis.
Who wants to spend two to three days in bed, hating food and moaning? I love food. And right now, it’s hard to write about it because I am once again diseased.
The good news is, I tried this bark before the sickness hit. And as someone who isn’t too fond of anything with mint, I still ate a few pieces because it was just that good.
Making swirled bark is easy and more importantly, super pretty. To make this, I melted chocolate chips and those Hershey candy cane kisses in separate bowls. I layered the two and gently swirled with a knife. I didn’t want to over-swirl.
What resulted was this really pretty bark. It looks kind of like cherry, or berry, but it’s mint! And it’s perfect for those holiday gift bags or tins.
To be super honest, I can’t write much more about food right now. Too painful, folks. I’m going to curl up in bed now and groan with my Netflix streaming. But for those of you who don’t have yucky infections, this bark is the perfect holiday treat!
12-oz. package semi-sweet chocolate chips
1/2 bag candy cane-flavored Hershey's Kisses
- Line a cookie sheet with a silicone baking mat or parchment paper. Set aside.
- Fill one microwave-safe bowl with the chocolate chips and the other with the candy cane Kisses.
- In a microwave-safe bowl, heat the chocolate chips for 2 minutes. Stir until smooth. Spread the melted chocolate evenly onto the prepared cookie sheet.
- Microwave the candy cane Kisses for 1 minute and 30 seconds. Stir until smooth, but don't overdo it. Your goal is to still have some color variation in the candy cane layer.
- Pour the melted Kisses carefully over the melted chocolate. Spread it out evenly, but gently. Lightly swirl a knife through the layers to create a swirl, but again, don't overdo it.
- Refrigerate the bark for 30 minutes. When it's firm, either break into pieces with your hands or cut into diamonds or rectangles. Store in an airtight container.