Description
This Candy Cane Chocolate Bark layers silky dark chocolate and creamy white chocolate with a snowfall of crushed candy canes for the ultimate peppermint bark. It’s a fast, no-bake holiday treat perfect for gifting, cookie trays, and cozy cocoa nights.
Ingredients
12 oz (340 g) semisweet or dark chocolate, chopped or chips
12 oz (340 g) white chocolate, chopped or chips
1 teaspoon peppermint extract (optional, for extra minty flavor)
1 cup crushed candy canes (about 6–8 small canes)
1 tablespoon refined coconut oil or neutral oil, divided (optional, for smoother melt and shine)
Pinch of flaky sea salt (optional)
Instructions
1. Line a 9×13-inch baking pan or a rimmed sheet pan with parchment paper, letting it overhang for easy lifting.
2. Melt the dark chocolate: Microwave in 20–30 second bursts, stirring between each, until smooth (or use a double boiler). Stir in half the oil if using.
3. Spread the dark chocolate into an even layer on the parchment (about 1/8–1/4 inch thick). Chill 5–10 minutes to just set the surface.
4. Melt the white chocolate the same way. Stir in peppermint extract and remaining oil if using.
5. Spread the white chocolate over the dark chocolate. If you like a swirl, drag a skewer lightly through both layers.
6. Immediately sprinkle crushed candy canes over the top and press very gently so they adhere. Add a pinch of flaky sea salt if desired.
7. Chill 20–30 minutes, or until fully set but not rock hard.
8. Lift the bark out by the parchment and break into 24 pieces (or cut with a warm knife for cleaner edges).
9. Store airtight at cool room temperature up to 1 week or refrigerate up to 2 weeks. For best snap, avoid humidity.
Notes
Use good-quality chocolate for best melt and snap.
For ultra-glossy bark, temper the chocolate instead of simple melting.
Crush candy canes fairly fine so they adhere well and slice cleanly.
Avoid humidity to prevent stickiness or bloom.
Try a marble swirl by dragging a skewer through both chocolates.