Candy Cane Bark
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Get into the holiday spirit with this Candy Cane Bark Recipe! This layered chocolate bark combines smooth white and milk chocolate with a hint of peppermint and a sprinkle of crushed candy canes for a delightful crunch!
Candy Cane Bark Recipe
Nothing says holiday cheer like the flavors of peppermint and chocolate combined in a festive treat! This candy cane bark is a deliciously layered confection that’s as easy to make as it is to share.
With creamy white and milk chocolate layers, a hint of peppermint, and a sprinkle of crushed candy canes for a crunchy finish, it’s perfect for holiday gatherings or homemade gifts. Whether you’re serving it up at a party or wrapping it as a gift, this bark is bound to be a hit!
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Festive holiday recipes
Celebrate the season with more homemade Christmas recipes that capture the magic of the holidays. These festive treats are perfect for sharing, gifting, and adding joy to your dessert spread!
What other toppings can I use if I don’t have candy canes?
If you don’t have candy canes, there are plenty of festive and delicious alternatives! Try using Christmas-themed candies like red and green M&Ms for a holiday touch. Salted pretzels add a satisfying crunch and a sweet-salty contrast. Chopped nuts, dried fruit, or mini marshmallows also work beautifully as toppings, giving the bark a unique texture and flavor twist.
Do I need to use coconut oil?
Coconut oil helps the chocolate melt smoothly and gives it a slight shine when set, making your bark look more polished. It also softens the chocolate slightly, making it easier to bite into and giving it a creamier texture. However, if you prefer not to use coconut oil, you can skip it. Just be sure to melt the chocolate gently to avoid it becoming too thick or seizing.
How do I keep the chocolate layers from blending together?
To prevent the chocolate layers from mixing, chill each layer for a few minutes until it’s just set to the touch (firm but not completely hardened). This light setting allows the layers to bond without blending, so they hold together perfectly when sliced. Avoid letting each layer fully harden, as this can cause them to separate instead of binding together.
How to store candy cane bark
Storage: Store the peppermint chocolate candy cane bark in an airtight container in the refrigerator for up to 1 week – 10 days to keep it fresh and maintain its texture.
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Candy Cane Bark
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.