Candy Cane Truffle Bark

Line a large rimmed baking tray (I used a half sheet pan) with parchment paper, then pour your melted milk chocolate onto it. Spread into a thin, even layer. You want it just under 1/4 inch thick. Leave to set completely. You may need to place it in the fridge for it to harden properly.

Once set, pour your melted white chocolate over the milk chocolate and spread until you have entirely covered the milk chocolate.

Ensure you have measured your toppings after crushing, then sprinkle candy canes all over the melted white chocolate. Follow this with the holiday sugar pearls/sprinkles. Finish off by sprinkling on the smashed Lindor truffles and crushed cookie pieces. Press toppings into the chocolate ever so slightly, so they don’t fall off.

Leave to set completely (again you may want to put it in the fridge for 30 minutes) before breaking into 12-14 pieces. Bark will keep in an airtight container, at room temperature, for 5 days.

A note about crushing Lindor truffles: It’s messy. You might want to wear gloves. I put my unwrapped truffles into a medium sized bowl and then smashed them up with the end of a rolling pin. Since the filling is kind of wet, it will clump together, but you just have to rub it between your fingers to crumble it over the bark!