Candy Cane Bark
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.
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If you need an easy and speedy snack or dessert for holiday gifting, look no further. This is Candy Cane Bark is simple and oh’ so delicious!
You’re going to love this Candy Cane Bark (AKA Peppermint Bark), and you’ll also want to check out our S’mores Bark, My Nana’s Almond Roca, Chocolate Pretzel Bark, Peppermint Bark Graham Crackers, and Chocolate Strawberry Bark.
What is Candy Cane Bark Made Of:
Basically, it is both dark (or milk!) and white chocolate, and crushed candy canes. I also add peppermint extract (related: try homemade peppermint extract). This is a bonkers simple dessert that everyone loves. It is always a hit when given as a homemade gift.
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 have to keep mine behind a 14-foot barbed wire fence because I will destroy it in a heartbeat.
Helpful Supplies
How to Make Candy Cane Bark:
Melt your dark/milk/semi-sweet chocolate in a double boiler. Spread on a baking sheet lined with parchment. Freeze for 15 minutes.
Melt your white chocolate in a double boiler. Spread on top of the cold dark chocolate. Sprinkle with crushed candy canes. Freeze for 30 more minutes.
Break 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. I walked around with two small chunks of candy cane on the front of my shirt like peppermint dingleberries for an hour.
Pro Tips/Recipe Notes:
- White chocolate chips are notoriously finicky to get to melt. I recommend using a high-quality white chocolate bar and to chop 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.
Make ahead, delicious, and coveted by others. Oh, how sweet it is!
MORE CHOCOLATE DESSERT RECIPES
- Gluten-Free Mug Cake
- Aunt Barbara’s Old-Fashioned Fudge
- The Softest Whole Wheat Chocolate Chip Cookie
- Addicting Strawberry and Chocolate Bark
- Orange and Chocolate Madeleines
- Mocha Frosting
- Instant Pot Hot Chocolate
- Homemade Almond Butter Cups
Candy Cane Bark
Ingredients
- 16 oz chocolate, chopped {dark or milk}
- 1 tsp peppermint extract
- 8 oz white chocolate, chopped
- 3 regular-sized candy canes
Instructions
- Line a baking sheet with parchment.
- In a double boiler over low heat, melt dark/milk chocolate.
- Once it has melted, add a splash of peppermint extract, stir, and pour onto the baking sheet.
- 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.
- While the chocolate is in the freezer, clean the double boiler (DRY WELL) and add white chocolate. Heat over low heat.
- 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 from the freezer, and with clean dry hands, start to break it into chunks.
Notes
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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!