Direction

1. Use either a double boiler or saucepan with heat proof bowl. Fill bottom pan with 2 inches of water and place over medium-high heat.
2. While heating, add the shortening and white chocolate in the top pan and place over water pan. Stir every minute to prevent scalding.
3. While the chocolate is melting, place a large sheet of parchment paper on a rimmed baking sheet.
4. Continue to melt the chocolate, as it starts to get really melty remove from the heat and stir continuously until smooth.
5. Spread the chocolate over parchment paper using an offset spatula. Quickly sprinkle cinnamon candies, gently pressing down to adhere.
6. Place in the refrigerator for 5-10 minutes, or until set. Remove and roughly cut with a large knife. Do not worry about cutting in nice clean squares, bark is best in rough, uneven pieces.