Swirled white and dark chocolate bark with crushed candy canes
Peppermint Candy Cane Bark
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
16
1 lb bark
Difficulty
Easy
Cost
Budget
$
Peppermint Candy Cane Bark
Swirled white and dark chocolate bark with crushed candy canes
★4.8(15)
Gorgeous swirled dark and white chocolate bark studded with crushed peppermint candy canes. An easy no-bake holiday treat that makes a beautiful edible gift.
15m
Prep Time
5m
Cook Time
20m
Total Time
16
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This candy cane bark comes together in minutes and looks like a million bucks with dramatic chocolate swirls and sparkling peppermint pieces. It is the easiest, most giftable holiday confection you can make.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 12 oz semi-sweet chocolate chips
- 8 oz white chocolate chips
- 6 candy canes, crushed
- 1/2 tsp peppermint extract
- 1 tbsp coconut oil, divided
- Pinch of flaky sea salt
Instructions
- 1
Line a baking sheet with parchment paper. Melt semi-sweet chocolate with half the coconut oil in a microwave in 30-second intervals, stirring between each.
- 2
Spread melted dark chocolate in an even layer on the parchment, about 1/4-inch thick.
- 3
Melt white chocolate with remaining coconut oil. Stir in peppermint extract.
- 4
Drizzle white chocolate over the dark chocolate and use a toothpick or knife to swirl the two together.
- 5
Immediately sprinkle crushed candy canes and flaky sea salt over the top. Refrigerate for 30 minutes until set, then break into irregular pieces.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Candy canesPeppermint hard candies
Same peppermint flavor, available year-round
White chocolateRuby chocolate
Creates a stunning pink-and-dark swirl with berry notes
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Crush candy canes in a zip-lock bag with a rolling pin for even pieces without a mess.
Package in cellophane bags with ribbon for an easy, impressive homemade holiday gift.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
No reheating needed. Keep away from heat to prevent melting.
Nutrition Facts
Per serving (5mg) · 16 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates11g
Fat22g
Fiber15mg
Sugar1g
Sodium19g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my white chocolate seize?
- White chocolate is sensitive to moisture. Make sure all bowls and utensils are completely dry.
- Can I use milk chocolate?
- Yes, milk chocolate works well but creates a sweeter bark since it is less bitter than dark.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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