Easy Peppermint Candy Cane Bark Recipe

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A classic holiday treat, this easy Peppermint Candy Cane Bark recipe has only 4 ingredients and comes together in 10 minutes. It makes a great gift and is a fun, gluten-free addition to a box of Christmas cookies or the dessert table at your next holiday party.

This recipe is the easiest way to make this delicious festive treat. No need for a double boiler for this easy peppermint bark recipe!

Classic peppermint bark often comes with a dark chocolate layer and white chocolate layer. To save time, we’re swirling the dark and white layers together for a beautiful and unique looking Christmas treat. 

Ingredients for Peppermint Bark

This peppermint candy cane bark is made almost entirely out of various kinds of chocolate chips! To keep it from being too much of one flavor, we’re mixing three types of chocolate for three different chocolate elements in one delicious treat.

Choose good quality chocolate for this recipe. (Stay away from candy melts.) I love Ghiradelli brand because it’s high quality chocolate and easy to find in most major grocery stores throughout the U.S.

• Ghirardelli semisweet chocolate chips – This is your dark chocolate element. You can also use dark chocolate chips, if you prefer.
• Ghirardelli milk chocolate chips – This is your milk chocolate element.
• Ghirardelli white chocolate chips – This is your vanilla element. You can use a broken up bar of Ghirardelli white chocolate if you can’t find the chips.
• Candy canes – Large or mini classic red and white candy canes work great. Can’t find any? Making this after the holiday season? Use a few crushed Starlight Mints peppermint candies instead.

How to Make Candy Cane Bark

Preheat oven to 225 degrees.

Line a large baking pan with parchment paper, making sure the paper overhangs all side of the pan.

Pour the semi-sweet and milk chocolate chips onto the parchment-lined baking sheet. Toss the chocolate chips together to mix, and then spread into a single layer.

Place pan of chocolate chips in the oven for 4-5 minutes.

KEEP AN EYE ON THE CHOCOLATE.

You are looking for the chips to be *just* melted. The chocolate chips will retain their shape, so watch for the chips to start looking glossy. That will be the indicator that they’ve melted. If you leave them in too long, the chocolate will scorch and turn grainy.

Once the chips have melted, remove the pan from the oven.

Using an offset spatula, gently mix and smooth the chocolate chips so they fill the pan with an even layer of melted chocolate.

Sprinkle the white chocolate chips or chopped white chocolate on top of the melted chocolate.

Leave them alone for 3-4 minutes while they melt.

Using a butter knife or offset spatula, carefully swirl the tip of it through the melted white chocolate chips creating whatever designs you like. The more you swirl the knife through the pan, the more you’ll mix the chocolates together.

Remove wrappers from candy canes and place candy canes in a resealable bag. Using a small pan, rolling pin, or meat mallet, crush the candy canes into small pieces.

Sprinkle the crushed candy canes over the melted chocolate.

Let the pan sit overnight, or until the chocolate has hardened. (You can place it in the freezer or refrigerator to speed up this process if needed.)

Using the parchment paper that’s overhanging the pan, lift the peppermint bark out and place it on a cutting board.

Using a sharp knife, cut the bark into pieces. (Do NOT use your hands.)

Store your peppermint candy cane bark in an airtight container for up to 10 days.  Enjoy!

5 from 1 vote

Easy Homemade Peppermint Bark Recipe

Katy McAvoy

Peppermint Bark is a classic holiday treat. This easy homemade version has only 4 ingredients and comes together in 10 minutes.

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

Tap +/- to adjust servingsServings: 12

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Ingredients

 

1x2x3x

• ▢ 2 cups semi-sweet chocolate chips, Ghirardelli brand
• ▢ 1 cup milk chocolate chips, Ghirardelli brand
• ▢ 2 oz white chocolate, OR 1/4 cup of white chocolate chips – Ghirardelli brand
• ▢ 2 6 inch candy canes

Instructions

 

• Preheat oven to 225 degrees.
• Line a large baking sheet with parchment paper, making sure the paper overhangs all side of the pan.
• Pour all semi-sweet and milk chocolate chips on to parchment-lined pan. Toss the chips together to mix, and then spread into a single layer.
  2 cups semi-sweet chocolate chips, 1 cup milk chocolate chips
• Place pan of chocolate chips in the oven for 4-5 minutes.
• KEEP AN EYE ON THE CHOCOLATE.
• You are looking for the chips to be *just* melted. The chocolate chips will retain their shape, so watch for the chips to start looking glossy. That will be the indicator that they’ve melted. If you leave them in too long, the chocolate will scorch and turn grainy.
• Once the chips have melted, remove the pan from the oven.
• Using an offset spatula, gently mix and smooth the chocolate chips so they fill the pan with a single layer of melted chocolate.
• Sprinkle the white chocolate chips on top of the melted chocolate.
  2 oz white chocolate
• Leave them alone for 3-4 minutes while they melt.
• Using a butter knife or offset spatula, carefully swirl the tip of it through the melted white chocolate chips creating whatever designs you like. The more you swirl the knife through the pan, the more you’ll mix the chocolates together.
• Remove wrappers from candy canes and place them in a resealable bag. Using a small pan or rolling pin, crush the candy canes into very small pieces.
  2 6 inch candy canes
• Sprinkle the crushed candy cane pieces over the melted chocolate.
• Let the pan sit overnight, or until the chocolate has hardened.
• Using the parchment paper that’s overhanging the pan, lift the peppermint bark out and place it on a cutting board.
• Using a sharp knife, cut the bark into pieces.
• Enjoy!

Notes

Use good quality chocolate for this recipe. Ghirardelli is a great, high quality brand of chocolate that’s available in most major grocery stores.

Do not use your hands to break up the bark. The heat from your hands will melt the chocolate. 

Equipment

• ▢
  Baking Sheet
• ▢
  Chef’s Knife
• ▢
  Parchment Paper

Serving: 0.25cup, Calories: 274kcal, Carbohydrates: 28g, Protein: 2g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 3mg, Sodium: 7mg, Potassium: 226mg, Fiber: 2g, Sugar: 22g, Vitamin A: 16IU, Vitamin C: 0.02mg, Calcium: 39mg, Iron: 2mg

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Break up the Peppermint Bark with a Sharp Knife

Do not use your hands to break up the bark. The heat from your hands will melt the chocolate, even if you’re wearing gloves. A room temperature cutting board and sharp kitchen knife are all the tools you need to get perfect peppermint candy cane bark pieces.

Make it Chocolate Almond Bark

Just use slivered almonds in place of the crushed candy canes in this recipe. 

Try These Easy Chocolate Recipes

Looking for more delicious Christmas candy and chocolate treats to make and gift? Try these 4 ingredient pecan turtles, my rich hot chocolate mix or my 4 ingredient peppermint hot chocolate mix – both are perfect with any milk.

I love when you share my recipes!