My mother gave me the idea for this Spicy Cinnamon and Pistachio White Chocolate Bark. She was munching a version of this – that a local eatery in my hometown of St. Andrews, New Brunswick was selling – when we were chatting on the phone one evening. I heard her crunching and asked what was in the bark that she seemed to be enjoying so much. When she said, “chicken bones” I knew instantly what she meant. But, for anyone not from New Brunswick, Canada, let me explain.Chicken Bones are a bright pink, spicy, cinnamon-flavoured candy with a bitter chocolate center. They were invented in 1885 at Ganong in St. Stephen, New Brunswick by candy-maker Frank Sparhawk. Ganong, was founded in 1873. This brand is also invented one of the oldest continuously produced wrapped chocolate bars in North America, the Pal-o-Mine. I have VERY happy memories of touring both the original and the new version of this candy factory. But, I digress. Back to the situation at hand.
Mom sent me a smart phone photo of her snack and I thought it looked dull. It didn’t really do this beloved (or loathed depending on who you talk to) New Brunswick candy justice. So here’s my version. I added pistachios for a different texture and for colour contrast. And, I was going to call it “Chicken Bone Bark” but my wise husband said, “Good God, No!” So, instead, the name describes the flavour not the product that is the magic ingredient.
I’m sure New Brunswickers, and maybe Maritimers, will “get” this recipe. It’s easy for them to source Ganong Chicken Bones. For the rest of you, this is a great reason to visit New Brunswick, Canada’s hidden gem province. Or you can shop in the (non-sponsored) link above.
When I made my recipe for Spicy Cinnamon and Pistachio White Chocolate Bark, I texted Mom with the photos. She was excited and asked, “How does it taste?” I replied, “It tastes just like Christmas in the Maritimes, Mom.” And so it does, with a great big side of nostalgia.
Note
If you like bark, check out Oreo Candy Cake White Chocolate Bark OR Candy Cane and Pretzel Toffee Bark. But be warned, the latter is highly addictive. I only make it when there are hordes of people around to share it with!
PrintSpicy Cinnamon and Pistachio White Chocolate Bark
A favourite east coast candy original, Chicken Bones, brings its warm cinnamon and chocolate flavour and bright colour to this easy and delicious holiday treat that will be a new tradition in my household.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 18 to 20 pieces of bark
- Category: candy
- Method: microwave
- Cuisine: Canadian
Ingredients
3 cups white chocolate chips or wafers
1 (180 gram) package Ganong Chicken Bones, smashed in the bag
⅓ cup pistachios, slivered
Instructions
1. Line a 9×11-inch baking dish with parchment paper.
2. Melt the chocolate on 50 percent power for 3 minutes and stir until melted.
3. Stir in all but 1 Tablespoon of the candy and the pistachios and then pour this mixture into the prepared pan.
4. Sprinkle the top with the remaining candy and nuts.
5. Refrigerate for at least 45 minutes before breaking into bark pieces.
6. Package in gift bags or an air-tight container and store in the refrigerator for up to 2 weeks.
Keywords: Spicy Cinnamon and Pistachio White Chocolate Bark
