Go Back
A decorative white plate filled with irregular pieces of candy cane bark.
Print Recipe
5 / 7 votes

Candy Cane Bark Recipe

This festive candy cane bark is made with chocolate, crushed peppermint candies, and lotsa love. A beloved food gift that's 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!)
Prep Time25 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 171

Ingredients

  • 8 ounces coarsely chopped white chocolate, (do not substitute chocolate chips)
  • 1 teaspoon vegetable, coconut, or canola oil
  • 1/2 teaspoon peppermint extract
  • 8 ounces coarsely chopped semisweet chocolate, (do not substitute chocolate chips)
  • 3 or more large candy canes, crushed
US - Metric

Instructions

  • 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.
  • 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.
  • 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.)
  • 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.)
  • Once the bark has hardened, break it into pieces as large or as small as you want. Nibble or gift at your leisure.

Notes

  1. Storage--Keep the bark in an airtight container in the fridge for up to 1 month or in the freezer for up to 6 months.
  2. Substitutions--If you can't find candy canes, substitute round peppermint candies.
  3. Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1portion | Calories: 171kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 14mg | Fiber: 1g | Sugar: 16g