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5.0 from 21 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 Time
25 mins
Cook Time
25 mins
Total Time
1 hr 30 mins
Servings: 16 servings
Calories: 171 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  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.
  5. Pour the semisweet chocolate over the almost-set white chocolate and spread into an even layer. Sprinkle with the crushed candy canes.
  6. 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.)
  7. Once the bark has hardened, break it into pieces as large or as small as you want. Nibble or gift at your leisure.

Notes

  • 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.
  • Substitutions--If you can't find candy canes, substitute round peppermint candies.
  • Dietary--This recipe is suitable for gluten-free diets.

Nutrition Information

Serving 1portion Calories 171kcal (9%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 4mg (1%) Sodium 14mg (1%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 171

% Daily Value*

Serving 1portion
Calories 171kcal 9%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 6g 30%
Monounsaturated Fat 3g 15%
Trans Fat 0.01g 1%
Cholesterol 4mg 1%
Sodium 14mg 1%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.