Peppermint Chocolate Candy Cane Bark

Whether it’s my Chocolate Walnut Clusters or this Gingerbread Rocky Road, gifting chocolate this Christmas is extra special, especially when it’s homemade.

🍫 Why You Will Love This Recipe

• Only 5 ingredients.

• 3 layers instead of 2.

• Uses white chocolate and milk chocolate.

• Infused with peppermint.

• Sprinkled with crushed candy canes.

• A great edible chocolate gift for the holidays.

Melting the chocolate is easy by doing so in a heat-proof bowl over a double boiler on your stovetop.

The layers are then created by pouring the melted chocolate into your tin and chilling it in the fridge for a few minutes then continuing on with the remaining layers.

This process guarantees even and clean layers that won’t merge together.

For the ultimate cozy evening in December, share a few pieces of this candy cane bark with loved ones and servings of my rum hot chocolate or gingerbread latte.

🍬 Topping Variations

Don’t have candy canes? No problems! Try these toppings instead:

• Christmas-themed candy such as red and green M&Ms.

• Salted pretzels.

• Chopped nuts.

• Dried fruit.

• Mini marshmallows.

📋 Ingredient Notes & Substitutions

• White chocolate block – I prefer to use a block of chocolate for the best results as they’re higher quality but try substituting it with chocolate chips if preferred.

• Milk chocolate block – can be substituted with a block of semisweet/dark chocolate. Try using chocolate chips if preferred.

• Coconut oil – can be substituted with vegetable oil.

• Peppermint extract – Substitute with pure peppermint essential oil safe to use internally, I like to use 4-6 drops.

• Peppermint Candy Canes – substitute with already crushed peppermint candy pieces.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: 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.

Step two: Place broken-up white chocolate and milk chocolate with the coconut oil into heat-proof bowls over two double boilers. Gently melt over low heat until both are completely melted and smooth, stirring both occasionally with different rubber spatulas. 

Step three: Once both white and milk chocolate have melted, turn off the heat and stir the peppermint extract through the white chocolate only. 

Step four: Pour half of the melted white chocolate into the lined tin. Refrigerate for 5-10 minutes or until it’s just set to the touch. Not runny and not completely hardened. 

Step five: Remove the white chocolate from the refrigerator and pour all of the melted milk chocolate over the first white chocolate layer. 

Step seven: 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. 

Step eight: Remove from refrigerator and pour over remaining white chocolate.

Step nine: Move the pan around with your hands to spread the chocolate out evenly. This is easier and cleaner than using a spatula.

Step ten: Sprinkle over the crushed candy canes. Return to the refrigerator for 1-2 hours or until the chocolate completely set and hardened.

Step eleven: Remove from fridge and allow it to 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! 

💭 Tips For Recipe Success

• 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.

• Stir through the peppermint extract after the chocolate has melted.

• 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.

• To cut the bark, run your knife under hot water for a few seconds, wipe it dry, and then cut it. This helps to slice through the chocolate easier and to prevent it from cracking.

⏲️ Storage Instructions

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.

The experts from Cadbury recommend that chocolate be kept in a cool dry place such as a cupboard or your pantry.

If it’s summer or spring and humid in your home, it’s best to keep it in the fridge to avoid it melting.

As someone who prefers her chocolate to be cold and from the fridge (omg alert the authorities!) the debate of whether chocolate should be refrigerated or not is deeply personal.

With this particular bark recipe, I’ve had zero issues keeping it in the fridge. It’s worth noting I do reside in Australia where Christmas falls during Summer and it’s hot inside!

💬 Recipe FAQ’s