It’s the eighth day of Christmas already! Today’s recipe is a family favourite, and that is Peppermint Candy Cane Bark! This stuff is crazy addictive and super delicious! I can not make enough of this bark at Christmastime. No matter how many batches I make, ahem, usually around 2 or 3… We never ever have leftovers.
It takes 15 minutes to prepare, only has FOUR INGREDIENTS, and one of them is optional!
Today, we are doing something a little different, we are updating an older post. It is one of our most popular holiday baking posts and it needed a little love (and some new photos!) So if you have seen this recipe before, the recipe is unchanged and still the same delicious recipe from years ago!
Also, have you started on your holiday baking yet? Today a friend graciously reminded me that Christmas is less than THREE weeks away… 😬
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Here are a few things that come in handy when making this Peppermint Candy Cane Bark.
- Slanted Cake Spatula; If you have been following along with our 12 Days of Christmas event, you have probably seen this spatula a few times already. It really is an awesome tool to have on hand and comes in handy in all sorts of recipes!
- High Potency Flavouring; This is another product that I use on repeat, and I have a ton of the flavours. For this recipe, I use the LorAnn Oils Creme De Menth flavouring.
Making the bark
This recipe is easy to make.
First, you will need to set up two double broilers, one for the semi sweet chocolate and one for the white chocolate.
Also, line an 11×17 baking sheet with parchment paper and set aside.
Making a Double Broiler
To make a double broiler use a heat safe bowl, and place the bowl over top of a saucepan that is filled with about 1” of water. Over medium low heat bring the water to a boil.
When your double broilers are set up, add all of the semi sweet chocolate to one, and all of the white chocolate to the other. Stirring consistently, melt the chocolate completely.
As soon as the chocolate is melted, carefully remove the bowls from the double broilers. It is possible to “overcook” or burn chocolate by cooking it too long. So it is important that the bowls are removed from the heat as soon as the chocolate has melted.
Now, if you are using the high potency flavouring, add a few drops into your white chocolate.
To make the bark, pour all of the semi sweet chocolate onto the parchment lined baking sheet and spread it out in a thin even layer using a slanted cake spatula.
Now, pour your white chocolate over top of the semi sweet chocolate. Using the back of a large spoon, gently spread the white chocolate over top of the semi sweet chocolate. It is ok if they kind of swirl together.
Once the white chocolate is spread out, use a bit more pressure on the back of the spoon and drag the spoon through the chocolate to create beautiful swirls. When you are satisfied with the swirls, bang the pan on the counter top a few times and the chocolate will flatten out.
Top with all of the crushed candy canes and let the peppermint candy cane bark set in the refrigerator for a minimum of 4 hours or overnight.
Once set, using a wooden spoon smack the chocolate bark and it will break apart into bite sized pieces.
Store the chocolate bark in an airtight container in the refrigerator for up to a week or in the freezer for up to 6 months (this is our favourite way to store it!) and try not to eat the whole pan in one sitting! 😉
We hope you enjoyed the eighth day of Christmas, make sure to check back tomorrow morning at 8am MST for day nine!
Check out the other recipes in our 12 Days of Christmas holiday event!
- First Day of Christmas- Polar Bear Claw Cookies
- Second Day of Christmas- Holiday Hot Chocolate
- Third Day of Christmas- Grandma’s Butter Tarts
- Fourth Day of Christmas- Shortbread Cookies
- Fifth Day of Christmas- Vanilla Roll Cake with Peppermint Buttercream
- Sixth Day of Christmas- Christmas Crack
- Seventh Day of Christmas- Sugar Cookies with Easy Royal Icing
- Eighth Day of Christmas- Peppermint Candy Cane Bark
- Ninth Day of Christmas- Easy Chocolate Truffles
- Tenth Day of Christmas- Spicy Strawberry and Walnut Brie
- Eleventh Day of Christmas- Rum and Eggnog Milkshakes
- Twelfth Day of Christmas- White Chocolate Eggnog Fudge
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
Peppermint Candy Cane Bark
- 3 cups Good Quality Semi Sweet Chocolate
- 3 cups Good Quality White Chocolate
- ¾ cup Peppermint Candy Canes, crushed
- 2-3 drops High Potency Crème De Menth Flavouring, optional, but highly recommended
- Line a large baking sheet with parchment paper and set aside.
- Set up two double broilers, and warm up. Place all of the semi sweet chocolate in one of the double broilers, and all of the white chocolate in the other double broiler. Slowly and gently melt the chocolate, stirring regularly.
- Once all of the chocolate is melted. Remove from heat. If using the optional crème de menth flavoring, add it to the white chocolate only, and stir well to combine.
- On your parchment lined baking sheet, pour all of the semi sweet chocolate on first. Using an offset icing spatula, or regular spatula, spread the semi sweet chocolate out into an even layer that covers the entire pan.
- Next pour the white chocolate on top. Very gently and carefully spread the white chocolate over top. You don’t want the chocolate to swirl quiet yet, be sure to get an even layer, covering the entire pan.
- Now time for the swirl! Grab a regular spoon and holding the spoon vertically begin to swirl and twist the spoon. Once you are happy with the swirl, gently tap the pan against the counter a few times to help the chocolate flatten.
- Sprinkle all of the crushed candy canes on top. Place in the refrigerator and let set for at least 2 hours or more.
- When chocolate is set, remove from the refrigerator. Carefully break chocolate apart with a knife into pieces.