This festive candy cane bark is made with chocolate, crushed peppermint candies, and lotsa love. A beloved food gift. And quick and easy, too. You can whip it up in no time...perhaps for those special website editors you forgot to add to your list. (A-hem!)
It’s the most wonderful time of the year. Know how we can tell? There are candy canes strung everywhere, which makes it that much easier to snag a few to make this crazy-easy candy cane bark. Originally published November 30, 2015.–Renee Schettler Rossi
LC Temper, Temper Note
In case you’re wondering, nope, you don’t need to temper the chocolate for this candy cane bark. You could, but author Sally McKenney opts to simply melt it without tempering, mostly just to save time and patience. It’s but one of the reasons we love her.
Candy Cane Bark Recipe Recipe
- Quick Glance
- 25 M
- 1 H, 30 M
- Make about 1 pound
- 8 ounces (227 grams) coarsely chopped white chocolate (do not substitute chocolate chips)
- 1 teaspoon vegetable, coconut, or canola oil
- 1/2 teaspoon peppermint extract
- 8 ounces (227 grams) coarsely chopped semisweet chocolate (do not substitute chocolate chips)
- 3 or more large candy canes, crushed
- 1. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Make sure you have room for the baking sheet in your refrigerator.
- 2. Melt the white chocolate with 1/2 teaspoon oil in a bowl in the microwave on low or in a heatproof bowl placed over but not touching a pan of gently simmering water. Remove the chocolate from the heat and stir in 1/4 teaspoon peppermint extract.
- 3. Pour the melted white chocolate onto the prepared baking sheet and spread it into an even layer with a rubber spatula. Refrigerate for 20 to 25 minutes, or until it has almost but not completely set. The chocolate is almost set when it’s beginning to lose its shiny sheen. (If it sets completely, the bark layers could separate.)
- 4. While the white chocolate is setting, melt the semisweet chocolate and remaining 1/2 teaspoon oil. Remove the chocolate from the heat and stir in the remaining 1/4 teaspoon peppermint extract. Pour the semisweet chocolate over the almost-set white chocolate and spread into an even layer. Sprinkle with the crushed candy canes. Return the bark to the refrigerator to set completely, 30 to 40 minutes. (The chocolate is set when it has lost its shiny sheen and looks matte.)
- 5. Once the bark has hardened, break it into pieces as large or as small as you want. Nibble or gift at your leisure (You can store the bark in an airtight container at room temperature in a cool, dry place for up to 1 week. During warmer months, it’s preferable to keep the bark in the refrigerator.)
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