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Peppermint chocolate candy cane bark on wooden platter with christmas mug and fairy lights behind
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Peppermint Chocolate Candy Cane Bark

A festive Peppermint Chocolate Candy Cane Bark is the perfect holiday edible gift. With white and milk chocolate and crushed candy canes!
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 8 people
Calories 409kcal

Ingredients

White Chocolate

  • 400 g block white chocolate, broken into squares
  • 2 tsp coconut oil
  • 1/2 tsp peppermint extract, or 4-6 drops pure essential oil

Milk Chocolate

  • 200 g block milk chocolate, broken into squares
  • 1 tsp coconut oil

Topping

  • 2 peppermint candy canes, crushed

Instructions

  • Line a 9 x 9 inch (22cm x 22cm) square baking tin with parchment paper and set aside. NOTE: I like to grease mine with butter and stick the parchment paper to it so it's kept in place.
  • To easily crush candy canes, use a mortar and pestle or crush them in a zip-lock bag and roll a rolling pin over them until crushed.

White Chocolate

  • Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.
  • Place broken-up white chocolate and coconut oil into the bowl and gently melt over low heat until completely melted and smooth, stirring occasionally with a rubber spatula.

Milk Chocolate

  • While white chocolate is melting, use the same above method in a separate mixing bowl and double boiler and melt milk chocolate and coconut oil until smooth, stirring occasionally with a rubber spatula.
  • Once both white and milk chocolate are melted, turn off heat.
  • Stir peppermint extract through the white chocolate only.

Assemble

  • Pour half of the melted white chocolate into the lined tin. Move the tin around to spread the chocolate out evenly.
  • Refrigerate for 5-10 minutes or until it's just set to the touch. Not runny and not completely hardened.
  • Remove white chocolate from refrigerator.
  • Pour all of the melted milk chocolate over the white chocolate.
  • Move the tin around with your hands to spread the chocolate out evenly. This is easier and cleaner than using a spatula.
  • Refrigerate for 10-15 minutes or until milk chocolate is just set to the touch, not runny and not completely hardened. The milk chocolate layer will take longer to set than the white.
  • Remove from refrigerator and pour over remaining white chocolate.
  • Move the tin around with your hands to spread the chocolate evenly.
  • Sprinkle over crushed candy canes.
  • Return to refrigerator for 1-2 hours or until completely set.
  • Remove from fridge and sit at room temperature for 5 minutes.
  • Take a sharp knife and run it under hot tap water for a few seconds, wipe it dry and slice the bark into bars or random pieces.
  • Serve and enjoy!
  • Store bark in an air-tight container, refrigerated, for 1 week.

Notes

  • When melting your chocolate, avoid droplets of water from the simmering water underneath getting into the chocolate. Any amount of water that accidentally gets into the chocolate will cause it to seize.
 
  • After pouring the chocolate into the tin, move the tin around with your hands to spread the chocolate evenly, it's easier and cleaner than using a spatula.
 
  • Chill each chocolate layer until it's just set to the touch, not hardened and not soft that your finger picks some of it up. This ensures each layer will stick together but not melt into one another.
 
  • Store chocolate bark in an airtight container, refrigerated or at room temperature for 1 week. It can last longer than a week, if not devoured first!
 
  • To elaborate on whether this bark should be stored in the fridge or at room temperature, it depends on the weather and your preference.

Nutrition

Calories: 409kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 49mg | Potassium: 216mg | Fiber: 1g | Sugar: 42g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 106mg | Iron: 1mg