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This rich and delicious Candy Cane Bark is the ultimate simple holiday treat. Dark and white chocolate sprinkled with crushed candy canes is perfect for a quick no-bake dessert or handmade gift.
If you need an easy and speedy snack or dessert for holiday gifting, look no further. This candy cane bark is simple and oh so delicious!
This peppermint bark recipe is so popular with our family that we include it in our neighbor and friend’s goodie plates, along with my nana’s almond roca and old-fashioned fudge.
What is Candy Cane Bark Made Of:
This recipe uses dark (or milk!) chocolate, white chocolate, and crushed candy canes.
I also add peppermint extract because I’m a true peppermint stan. I mean, even my shampoo and conditioner are peppermint!
Helpful Supplies
Here’s how to make it:
Melt the dark/milk/semi-sweet chocolate in a double boiler. Spread on a rimmed baking sheet lined with parchment. Freeze for 15 minutes.
Thoroughly clean and dry the double boiler and then melt the white chocolate. Spread on top of the cold dark chocolate. Sprinkle with crushed candy canes. Freeze for 30 more minutes.
Remove the tray from the freezer and break it apart with clean dry hands.
Pro tip: When the bark is fully finished and you’re ready to break it up, beware of projectile candy cane chunks. They fly through the air (with the greatest of ease) and attach themselves to most surfaces.
Wear an apron, because I walked around with two small chunks of candy cane on the front of my shirt like peppermint dingleberries for an hour.
How Long Can You Store Peppermint Bark?
Peppermint bark will keep in an air-tight container at room temperature (as long as the room isn’t too warm) for weeks and weeks.
I personally have to keep mine behind a 14-foot barbed wire fence because I will destroy it in a heartbeat.
Pro Tips/Recipe Notes:
- White chocolate chips are notoriously finicky to get to melt. I recommend using a high-quality white chocolate bar and chopping it into pieces.
- If you must use white chocolate chips, add 1/2 tsp of a neutral-flavored oil (like avocado or vegetable) when melting.
- When melting white chocolate, water is your enemy. Make sure the double-boiler and all spoons you use are completely dry.
- Since it stores well, you can make candy cane bark in late November/early December and be ready to roll once the holiday season starts hitting full stride.
Candy Cane Bark
Ingredients
- 16 oz chocolate, chopped {dark or milk}
- 1 tsp peppermint extract
- 3 regular-sized candy canes
- 8 oz white chocolate, chopped
Instructions
- Line a rimmed baking sheet with parchment.
- Place 2 cups of water in a medium-sized pan fitted with a double boiler.
- In the double boiler over low heat, melt dark/milk chocolate.16 oz chocolate, chopped
- Once it has melted, add a splash of peppermint extract, stir, and pour onto the baking sheet.1 tsp peppermint extract
- Freeze for 15 minutes.
- Place unwrapped candy canes in a Ziploc bag, and crush with a heavy cutting board, rolling pin, or another heavy object.3 regular-sized candy canes
- While the chocolate is in the freezer, clean the double boiler (DRY VERY WELL) and add white chocolate. Heat over low heat.8 oz white chocolate, chopped
- Pour the white chocolate over the dark. You may need to spread it a bit with a silicone spatula.
- Sprinkle with crushed candy canes, and pop it back in the freezer for 30 minutes.
- Remove the tray from the freezer, and with clean dry hands break it into chunks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try this peppermint bark!
I hope you love it as much as we do, Judy!
I know that dessert/sweet recipes don’t do so well for you on the blog, but we keep coming back to this one every year!
I would be a dessert blogger if I could have it my way. 🙂
Glad you’re one of the few who enjoy them!
hits the sweet tooth. delish!!
I bought some of this once upon a time at my favorite toffee supplier, and they had put crushed chocolate chip cookies in the dark/milk chocolate and crushed oreos in the white chocolate. It was totally insane and delicious. I’m definitely going to try this with your recipe for a cookie exchange next month!
That sounds ammmmmazing!
just recently i have started baking a lot, and I just came up with a fabulous cookie recipe that utilizes peppermint bark, I cannot see spending nearly 5 dollars per bar . I have been trying to find a suitable and delicious replacement. So THANK YOU for this recipe! if you want the cookie recipe let me know!
I want that recipe. YUM!
From one Sarah to another, your blog rawks and keeps me laughing, learning and trying. Pretty good, huh? I thought so!
Mom of G, thank you. That is a such a kind compliment!
You always have some of the greatest recipes! Sounds so yummy!