Themes⚙
Chocolate Peppermint Bark with Candy Canes Recipe
Easy chocolate peppermint bark studded with crushed candy canes. Make this festive homemade treat in minutes with just three ingredients.
Chocolate peppermint bark with crushed candy canes is a layered confection consisting of melted dark or semisweet chocolate topped with a contrasting layer of white chocolate, both infused with peppermint extract for a crisp, minty flavor. While still warm, the surface is sprinkled with finely crushed candy canes that set into the chocolate, adding a festive red-and-white appearance and a pleasant crunchy texture. Once chilled and hardened, the slab is broken into irregular shards for serving. Simple to prepare with minimal equipment—typically a baking sheet, parchment paper, and a microwave or double boiler—this treat is especially popular during the winter holiday season, where it is served as a standalone sweet, packaged for edible gifts, or added to cookie platters and dessert spreads.
Chocolate Peppermint Bark with Candy Canes Recipe
Keep this recipe in your back pocket for last-minute gathering prep: the bark sets in under 30 minutes and can be stored airtight for two weeks without losing its snap. Once you master the base, swap in toasted almonds, freeze-dried berries, or swirls of colored chocolate to create personalized batches for different crowds.
Prep Time
15 minutes
15 minutes
Cook Time
50 minutes
50 minutes
Total Time
65 minutes
65 minutes
Ingredients
Semisweet (or bittersweet) chocolate, chopped – 8 oz
- White chocolate, chopped – 8 oz
- Peppermint candy canes, crushed – 3 whole (about ½ cup)
- Pure peppermint extract (or food-grade peppermint oil) – ¼ tsp
- Vegetable shortening or refined coconut oil – 2 tsp (optional, for thinning the melted chocolate)
- Extra crushed candy canes – 1–2 tbsp (optional garnish)
- Pinch flaky sea salt or festive holiday sprinkles – to taste (optional finishing touch)
Method
Line a rimmed baking sheet with parchment paper or foil
- Place chopped semisweet or dark chocolate in a heatproof bowl set over barely simmering water
- Stir until the chocolate is fully melted and smooth
- Lift the bowl off the saucepan and wipe away any condensation
- Pour the melted chocolate onto the prepared baking sheet
- Spread the chocolate into an even rectangle about ¼-inch thick with an offset spatula
- Refrigerate the sheet until the chocolate is just set but not rock-hard, about 15 minutes
- Put chopped white chocolate in a clean heatproof bowl over the same barely simmering water
- Stir until the white chocolate is melted and silky
- Remove the bowl from heat and mix in peppermint extract
- Let the white chocolate cool until lukewarm but still pourable, 3–5 minutes
- Pour the white chocolate over the semisweet layer
- Gently spread the white chocolate to cover the dark chocolate completely
- Scatter crushed candy canes evenly over the surface and press lightly so they stick
- Refrigerate the bark until completely firm, about 25 minutes
- Lift the bark off the parchment and break it into irregular pieces for serving
Nutrition (whole recipe)
Calories
2555 kcal Protein
32 g Fat
153 g Carbs
311 g Fiber
8 g Sugar
279 g
2555 kcal Protein
32 g Fat
153 g Carbs
311 g Fiber
8 g Sugar
279 g
Notes
For a glossy finish and clean snap without full tempering, melt about 75 % of the chocolate, then take it off the heat and stir in the remaining 25 % until fully melted before spreading. While the top is still tacky, sprinkle a pinch of flaky sea salt—it cuts the sweetness and makes the peppermint pop.
why this recipe
Effortless to prepare yet irresistibly festive, this chocolate peppermint bark recipe delivers the perfect marriage of velvety chocolate and cool, aromatic peppermint, crowned with a snowy crunch of crushed candy canes that instantly evokes holiday cheer. Each bite offers a satisfying snap followed by a smooth melt, showcasing the delightful contrast of textures and flavors that makes homemade confections feel both nostalgic and gourmet. Because the bark sets quickly and requires only a handful of pantry staples, it turns last-minute entertaining or gift-giving into an elegant triumph, while letting you control the quality of chocolate and freshness of ingredients. It’s a dazzling treat that looks like it came from an upscale sweet shop, yet invites you to personalize every swirl and sprinkle, ensuring your creation feels uniquely special.
FAQs
FAQ acf
Frequently Asked Questions
How should I store the chocolate peppermint bark, and how long will it stay fresh?
After the bark has fully hardened, layer the pieces in an airtight container with parchment between layers and keep it in a cool, dry spot (or the refrigerator if your kitchen is warm). Stored this way, it retains its snap and flavor for about 2 weeks; for longer keeping, freeze it airtight for up to 2 months and let it thaw at room temperature before serving.
How can I keep the white and dark chocolate layers from separating when I break the bark?
Let the dark-chocolate base chill only until it’s just set but still faintly tacky—if it hardens completely, the layers won’t bond. Before pouring on the white chocolate, blot any moisture or condensation from the surface, then gently press the layers together with an offset spatula so they fuse as they finish cooling.
How can I make this peppermint bark dairy-free or vegan?
Choose chocolates labeled “dairy-free” or “vegan”—many 60–70 % dark bars are naturally so—and replace the white layer with a vegan white chocolate brand or a homemade blend of melted cocoa butter, powdered sugar, and a splash of plant milk. Swap the optional shortening for refined coconut oil, and be sure your candy canes are milk-free. Assemble and chill exactly as directed; flavor and texture remain virtually identical.