by Sue Roberts
When you combine the recipes for traditional Pine Bark and traditional Peppermint Bark, you've got Copeland Christmas Bark! This is a fun recipe to make with children.
6 to 8 candy canes
1 cup dark brown sugar
1 cup butter
12 ounces white chocolate chips (1 bag)
Unwrap candy canes and crush in a heavy ziploc plastic bag or in a food processor. Set aside.
Line a 16 x 12 cookie sheet (with 1-inch sides) with aluminum foil. Allow foil to come up the sides of the tray a bit and spray lightly with cooking spray. Cover completely with crackers in a single layer so that they touch together on all sides. Melt butter in saucepan, add brown sugar and boil on low/medium heat for only 3 minutes. Spread evenly over crackers and place in 400-degree oven for 7 minutes. Mixture will be hot and bubbly. Remove from oven and immediately pour white chocolate chips evenly over crackers and spread with spatula or back of spoon as the chips soften. While still hot, sprinkle with candy cane chips and gently press into melted chocolate. Place tray in refrigerator for at least an hour to cool completely. When cooled, lift foil and break bark into pieces. Enjoy!