My festive Candy Cane Chocolate Bark is a great addition to your Christmas menu. The Bark is so simple to make and contains just two ingredients. You simply melt some chocolate, break up some candy canes and sprinkle them on the melted chocolate. You will have delicious homemade confectionery with so little effort.
Why we love this recipe:
It is enjoyed by adults and children alike and I am sure that it will become a recipe which you will make over-and-over again. In fact, I am confident that my Candy Cane Chocolate Bark will become a Christmas staple in your home as well as it is in mine.
If you’re not really confident in the kitchen, this recipe is ideal for you. If you can melt chocolate you can make my Chocolate Bark. I will give full details in the recipe.
This is one you can make with the family; your children will love to be involved in spreading the chocolate and sprinkling the crushed candy canes. The most difficult part is waiting for the chocolate to set so they can sample the product.
It is quickly and easily made, looks festive and has the great flavour combination of chocolate and peppermint – I’m sure they were made to be together!
This recipe is adaptable. Scale it up or down to make as much or as little as you like. As well, use the chocolate of your choice. I have used milk chocolate but you may prefer to use white or dark.
Use this delicious Chocolate Bark as confectionery, serve with tea or coffee or enjoy as a snack. Or use a shard to decorate a dessert – for instance, I like to serve it with our No-Churn Vanilla Ice Cream. As well, it is a lovely homemade gift; simply wrap some in a cellophane bag and tie with a pretty, red ribbon.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Milk chocolate – You can use any kind of chocolate but I have chosen to use milk chocolate for this chocolate bark. With so few ingredients this is not the time to use the cheapest chocolate. Always use chocolate that you will enjoy eating.
Peppermint candy canes – they come in various flavours; for this recipe we use the peppermint canes.
Step by Step Instructions:
To begin, line a baking tray with non-stick baking paper.
Then, unwrap the candy canes and place them in a heavy-duty plastic bag. Use a rolling pin or the smooth side of a meat tenderizer to crush them to various sizes. Be careful to not reduce them to dust.
Next, prepare the chocolate:
- Chop the chocolate to even-size pieces and place into the top of a double boiler or heatproof bowl set over a pan of barely simmering water making sure that the bowl doesn’t touch the water and steam does not get into the chocolate.
- Stir with a metal spoon or spatula occasionally until the chocolate has almost melted. Remove it from the heat; the residual heat will melt the remaining chocolate. Give it a final stir.
- Pour the melted chocolate onto the prepared baking tray and spread it to an even layer about ½ cm or 1/4 inch thick.
- Sprinkle the crushed candy canes evenly over the chocolate.
Ideally, leave it to set at room temperature. This could take about 2 hours. However, if your kitchen is hot and the chocolate won’t set, put it in the fridge until it is set.
When the chocolate has set use your hands or a large, sharp kitchen knife to break it into 18-20 pieces.
Tips for success and FAQs:
Use good quality chocolate. With so few ingredients always use chocolate that you will enjoy eating.
My preference is the stovetop method. A double boiler gives the best control over the heat. When using a double boiler, ie, a bowl placed over a saucepan of water which has just begun to simmer, care must be taken to ensure that not a drop of water gets into the bowl or the chocolate will seize. Further, the bowl must not touch the water in the saucepan. To stir the chocolate, I use a metal spatula or spoon. Wooden spoons can retain moisture. For the best result you should not rush the process. Chocolate melts readily at a lower temperature than you may expect. Just think of what happens to it on a hot day. A high heat may cause it to burn.
You can also use a microwave. Melt the chocolate in 20 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.
Ideally, allow the chocolate to set at room temperature. It may take up to 2 hours. However, if it is a hot day and the chocolate won’t set put it in the fridge for about 15 minutes.
Ideally, store it in an airtight container in a cool, dark place. If possible, it is better to not store it in the fridge as moisture in the fridge may cause the chocolate to “bloom” giving it a whitish, powdery appearance. It is still safe to eat but the appearance is spoiled. However, in Australia this may not be possible so put the bark in an airtight container with a few sheets of kitchen paper on the base to absorb any moisture and store in the fridge for up to one week.
Other ways to enjoy chocolate:
If you’re like us, and cannot resist a delicious chocolate treat, you’ll love some of these other favourite recipes:
- Chilli Chocolate Clusters
- Easy Rocky Road
- Cranberry Pistachio Bark
- Chocolate Coated Strawberries
- Decadent Chocolate Brownies
- Christmas Rocky Road
- Chocolate Raspberry Tarts
- Or check out our complete collection of chocolate recipes here.
Do you love candy canes as much as I do? The very sight of candy canes in the stores thrills me with excitement and tells me that Christmas is on its way. I immediately buy a few bags and then think of the many ways to enjoy them – other than just as they come.
One of my favourites is this Candy Cane Chocolate Bark. Serve this lovely confectionery with tea or coffee or enjoy as a snack. Use a shard to serve with our No-Churn Vanilla Ice Cream. As well, it is a lovely homemade gift; simply wrap some in a cellophane bag and tie with a pretty, red ribbon.
Or, you could break up the Bark and add it to a cookie mixture. It raises the already delicious chocolate chip cookie to new heights. And don’t forget, it is an ideal gift for Santa.
Candy Cane Chocolate Bark
- 250 g (9 oz) milk chocolate See Note 1
- 55 g (approx. 8) candy canes See Note 2
- Line a baking tray with non-stick baking paper.
- Crush the candy canes. The best way to do this is place the candy canes in a large resealable bag and hit them with a rolling pin. You want some larger pieces rather than all fine dust.
- Chop the chocolate into even size pieces and melt in a bain marie/double boiler or heatproof bowl sat over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir with a metal spoon or spatula until the chocolate has almost melted. See Note 3.
- Remove the bowl from the heat, taking care that no steam gets in the bowl or the mixture will seize. The residual heat will melt the remainder of the chocolate. Stir slowly until it has completely melted.
- Once the chocolate had melted, pour onto the baking paper. Using a rubber or silicone spatula, spread the chocolate into an even layer until its ½ cm (¼ inch) thick.Sprinkle the crushed candy canes over the chocolate in an even layer.
- Let cool at room temperature for 2-4 hours until completely set, or if it is a warm day, place it in the fridge until set. See Note 4.
- Using your hands or a sharp knife, break or chop into 18-20 pieces.
- Store in an airtight container for up to 5 days, in the refrigerator if necessary. If storing in the refrigerator, I suggest you place several layers of kitchen paper in the base to help absorb excess moisture. See Note 5.
- Use the best quality milk chocolate that you can – this will produce the best result.
- Use peppermint flavoured candy canes.
- If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
- If it is hot, you can allow the bark to set in the fridge.
- Ideally, store it in an airtight container in a cool, dark place. If possible, it is better to not store it in the fridge as moisture in the fridge may cause the chocolate to “bloom” giving it a whitish, powdery appearance. It is still safe to eat but the appearance is spoiled. However, in Australia this may not be possible so put the bark in an airtight container with a few sheets of kitchen paper on the base to absorb any moisture and store in the fridge for up to one week.
- Please note, the nutritional information is based on the bark being broken up into approximately 18 pieces and 3 being enjoyed as a serving. The nutritional information as an estimate only.