This festive Candy Cane Chocolate Bark is a simple and delicious Christmas treat that deserves a place on your holiday menu. It is made with just two ingredients: smooth milk chocolate and crisp peppermint candy canes. The method could not be easier. Melt the chocolate, spread it onto a lined tray, scatter over crushed candy canes, and allow it to set. With very little effort, you will have a beautiful batch of homemade Christmas confectionery ready to share, gift, or enjoy with family and friends.
The combination of creamy chocolate and refreshing peppermint is wonderfully festive. This easy chocolate bark looks impressive, yet it is ideal for beginners and experienced cooks alike. It is also a great recipe to make with children, as they can help crush the candy canes, spread the chocolate, and sprinkle the peppermint pieces over the top.
Incredibly delicious! We made three batches to give as gifts. It was hard to resist eating it all, but we have many friends who are very happy now!
– Mariana
Why You’ll Love This Recipe
- This Candy Cane Chocolate Bark is loved by adults and children, making it a reliable sweet treat for Christmas gatherings, edible gifts, and festive snacking.
- It is a fun recipe to make with the family. Children can help with spreading the chocolate and scattering the crushed candy canes, while everyone enjoys the anticipation as the bark sets.
- The recipe is quick, easy, and made with only two ingredients. It has a lovely holiday appearance and the classic flavour pairing of chocolate and peppermint.
- It is easy to adapt. You can make a small tray for a quiet celebration or scale the recipe up for parties, gifts, and dessert platters.
Recipe Inspiration: during the festive season, it is always helpful to have a few easy sweet recipes that look beautiful without requiring much time. This chocolate peppermint bark is one of the simplest homemade treats you can make.
Ingredients and Substitutions
Please see the recipe card further along in the post for exact ingredient quantities and the full method.
- Milk chocolate – Milk chocolate gives this bark a smooth, creamy sweetness that works beautifully with peppermint. Because this recipe uses so few ingredients, choose a good quality chocolate that melts well and has a flavour you enjoy.
- Peppermint candy canes – Candy canes are available in several flavours, but peppermint is the best choice for this recipe. The fresh peppermint crunch balances the richness of the chocolate and gives the bark its classic Christmas flavour.
Variations
Chocolate: milk chocolate is delicious, but you can also use dark chocolate, white chocolate, or a combination of chocolates if you prefer.
Candy canes: if candy canes are not available, hard peppermint candies can be crushed and used in the same way.
How To Make Candy Cane Chocolate Bark
Please see the recipe card further along in the post for exact ingredient quantities and the full method.
1 – Melt the chocolate:
Chop the chocolate into even-sized pieces so that it melts smoothly. Place it in the top of a double boiler or in a heatproof bowl set over a saucepan of barely simmering water. Make sure the base of the bowl does not touch the water, and take care that no steam or water gets into the chocolate.
Stir gently with a metal spoon or spatula until the chocolate has almost melted. Remove the bowl from the heat and continue stirring until the remaining chocolate melts from the residual warmth. If you prefer, you can melt the chocolate in the microwave in short 20-second bursts, stirring between each burst.
Pour the melted chocolate onto a baking tray lined with non-stick baking paper. Spread it into an even layer, about ½ cm or ¼ inch thick.
2 – Add the candy canes:
Crush the peppermint candy canes into a mixture of small and slightly larger pieces. Sprinkle them evenly over the melted chocolate, making sure the surface is well covered.
Allow the bark to set at room temperature if possible. This may take about 2 hours, depending on the temperature of your kitchen. If the weather is warm and the chocolate will not set, place the tray in the refrigerator until firm.
Hint: a mixture of fine peppermint pieces and larger shards gives the best texture and appearance.
Tips for Success, Storage and FAQs
Ideally, store the bark in an airtight container in a cool, dark place. If possible, avoid storing it in the refrigerator, as moisture can cause the chocolate to bloom, leaving a whitish, powdery appearance. The chocolate is still safe to eat, but the appearance may be affected. If your kitchen is warm and refrigeration is necessary, place the bark in an airtight container with several sheets of kitchen paper on the base to absorb moisture. Store in the refrigerator for up to one week.
For the best result, allow the chocolate to set at room temperature. This can take up to 2 hours. If the day is hot and the chocolate will not firm up, place it in the refrigerator for about 15 minutes or until set.
The stovetop double boiler method gives excellent control over the heat. Use a heatproof bowl set over a saucepan of barely simmering water, ensuring the bowl does not touch the water. Do not let any water or steam enter the chocolate, as this may cause it to seize. Stir gently with a metal spoon or spatula. Avoid rushing the process, as chocolate melts at a lower temperature than many people expect and can burn if overheated.
Yes. Place the chopped chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each one. Watch carefully so the chocolate does not overheat.
Top Tip
Because this recipe contains only two ingredients, quality matters. Use the best chocolate you can, preferably a good cooking chocolate that melts smoothly and tastes delicious.
Serving Suggestions
This easy chocolate peppermint bark is perfect for the festive season. Serve it when friends visit, add it to a Christmas dessert table, or keep a container on hand for a sweet treat with tea or coffee.
- Serve it as homemade confectionery for morning tea, afternoon tea, or a festive snack.
- Use shards of the bark to decorate desserts such as vanilla ice cream, brownies, cakes, or puddings.
- Give it as an edible Christmas gift by placing pieces in a cellophane bag and tying it with a red ribbon.
If you love candy canes, this is a lovely way to enjoy them beyond eating them straight from the packet. Their bright colour, crisp texture, and refreshing peppermint flavour make this simple chocolate bark feel especially festive.
Alex xx
More Delicious Recipes For You To Try
-
No-Bake White Christmas Slice
-
Easy Rocky Road Recipe
-
Gluten-Free Shortbread Cookies
-
Chocolate Peppermint Truffles
Candy Cane Chocolate Bark
Please note:
For accuracy, when weights are provided, weighing the ingredients is recommended for the best results.
Ingredients
- 250 g (9 oz) milk chocolate See Note 1
- 55 g (2 oz) candy canes – approximately 8 See Note 2
Instructions
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Line a baking tray with non-stick baking paper.
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Crush the candy canes. Place them in a large resealable bag and gently hit them with a rolling pin. Aim for a mix of textures, with some small pieces and some larger shards.
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Chop the chocolate into even-sized pieces. Melt it in a double boiler or in a heatproof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. Stir with a metal spoon or spatula until almost melted.
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Remove the bowl from the heat, taking care that no steam gets into the chocolate. Stir slowly until the remaining chocolate has melted. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring after each interval.
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Pour the melted chocolate onto the prepared baking paper. Use a rubber or silicone spatula to spread it into an even layer about ½ cm or ¼ inch thick. Sprinkle the crushed candy canes evenly over the top.
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Leave to cool at room temperature for 2-4 hours, or until completely set. If the weather is warm, place the tray in the refrigerator until firm.
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Break the bark into 18-20 pieces using your hands or cut it with a sharp knife.
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Store in an airtight container for up to 5 days, refrigerating only if necessary. If refrigerating, place several layers of kitchen paper in the base of the container to help absorb excess moisture.
Notes
- Chocolate: use the best quality chocolate you can, as it will give the bark the best flavour and texture.
- Candy canes: original peppermint candy canes are recommended for this recipe.
- Storage: ideally, store the bark in an airtight container in a cool, dark place. If refrigeration is necessary, use an airtight container and line the base with kitchen paper to help absorb moisture. Refrigerated bark can be stored for up to one week.
Nutrition Estimate:
| Carbohydrates: 25g
| Protein: 2g
| Fat: 14g
| Saturated Fat: 8g
| Sugar: 21g
Nutritional Disclaimer:
The nutritional information is an estimate only and is derived from online calculators. For the most accurate results, calculate the nutritional information using the ingredients and brands you use.