This Peppermint Bark is an easy Christmas candy, made with dark chocolate, white chocolate, peppermint extract and crushed candy canes! See the full step by step recipe video down in the recipe card.
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I’ll admit it: I’m a sucker for Christmas candy.
We love it all: the chocolate oranges, these Chocolate Peanut Butter Pretzel Candies, the toffee, the almond roca, the turtles and don’t forget these White Chocolate Peppermint Oreo Truffles. Really everything except the candy canes.
Am I alone in this?
As festive as they are, candy canes aren’t really a big deal here. But a batch of this easy Peppermint Bark?
If you’re too slow, you just won’t get any.
I love that it’s festive, but also so easy to make. If you can set up a doubler boiler (you CAN, I promise!), you can make perfect peppermint bark to share with friends and family this holiday season, or…… not 😉
One of the great things about peppermint bark is that it takes just minutes of prep time, so it’s one of those great last minute additions to a holiday baking tray for the neighbors that may or may not be full of store bought cookies.
Add a few triangles of this easy peppermint chocolate bark and no one will notice!
We did this last week when we made these Peanut Butter Balls, and we’re doing it again because using a double boiler is a foolproof way to get smooth, melted chocolate that doesn’t seize.
Good chocolate isn’t cheap, so we’re not going to waste any of it by trying to melt it in the microwave.
The best news is that you don’t need any special equipment to make your own double boiler! Just a small pot and a glass bowl that fits over the top of the bowl and can sit on top.
You will want the bottom of the bowl not to be within a couple inches of the bottom of the pot. If it is too close to the bottom, find a larger bowl (so that it doesn’t sit as low), or a smaller pot.
Place one inch of water in the pot and heat to a low boil over medium-high heat.
Place your chopped chocolate in the bowl.
Reduce heat to low and place the bowl over the top of the simmering water.
Stir constantly until the chocolate is melted and smooth.
- You can use dark, semisweet or milk chocolate for the bottom layer, though we prefer dark chocolate (especially with the contrast of the creamy white chocolate on top).
- Try a variety of candy cane flavors if you like, as long as they’re flavors you enjoy with chocolate 😉 (this might not be the best time to break out the sour patch!)
- Melt the dark and white chocolate at the same time (separately), and then alternate pouring both into the pan for a white and dark chocolate swirled bark. Just remember to press the candy canes into the top before it sets.
- Add sprinkles, chopped nuts, marshmallow bits, or other decorations you think go well with what you’ve got going on
Crushed candy canes can become sticky when refrigerated or frozen, so it’s best to keep this chocolate bark in a room temperature spot that doesn’t get too warm.
If your kitchen counter is warm and you are worried about your chocolate melting, you can always keep in the refrigerator up to 2 weeks.
You can freeze peppermint bark, but it is not recommended because the candy canes become sticky. It can still be enjoyed though, if you are not fussy about that 😉
Christmas is the time for making treats to share! Although this Christmas may look different, it is still fun to create fun treats in the kitchen and spread the love to friends, family and neighbors.
- No Bake Christmas Tree Cookies
- Nanaimo Bars
- No Bake Mint Chocolate Bars
- Caramel Puff Corn
- Easy Candied Nuts
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- 300 grams solid dark chocolate bars, chopped (about 11oz)
- 1 teaspoon mint extract (divided)
- 300 grams solid white chocolate bars, chopped (about 11oz)
- 6 candy canes crushed
- Line a rimmed baking sheet with tin foil and set aside.
- Make a double boiler to melt your chocolate: place 1" of water in a small pot and bring it to a simmer over medium high heat.
- Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the dark chocolate and 1/2 teaspoon mint extract to the bowl and place it over the simmering water. Stir frequently until melted and smooth.
- Spread chocolate on foil in baking sheet with an offset spatula — it will cover most of the pan, but maybe not all of it, depending on how thick you want your bark to be. Set in the fridge to set.
- Place your white chocolate and remaining 1/2 teaspoon mint extract in a clean glass bowl that also fits over your double boiler, and repeat the process to melt the white chocolate.
- Stir in half of the crushed candy canes.
- Remove baking sheet from the fridge and spread the white chocolate over top. Sprinkle with remaining candy canes, pressing gently into the chocolate before it sets.
- Allow to set at room temperature or in the refrigerator for 1 hour, before breaking into chunks and serving.
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