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    Home » Gluten Free » Candy Cane Chocolate Bark

    Candy Cane Chocolate Bark

    Published: Dec 10, 2020 · Modified: Dec 21, 2020 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    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.  

    Chocolate Bark on a round white plate, decorated with some candy canes and some red ribbon.

    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:

    Ingredients in this recipe on a white background.

    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:

    The four steps required to make this recipe - chocolate in a bowl, melted chocolate in a bowl, melted chocolate spread out on baking paper, and the candy cane sprinkled on top of the chocolate.

    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:

    1. 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.  
    2. 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. 
    3. Pour the melted chocolate onto the prepared baking tray and spread it to an even layer about ½ cm or ¼ inch thick. 
    4. 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.

    Bark broken up into pieces with some candy canes on the side.

    Tips for success and FAQs:

    Use good quality chocolate. With so few ingredients always use chocolate that you will enjoy eating.

    What method is best for melting chocolate?

    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.

    Can I use a microwave to melt the chocolate?

    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.

    Should I set the chocolate in the fridge?

    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. 

    How should I store the Candy Cane Chocolate Bark?

    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. 

    Chocolate Bark on a round white plate, decorated with some candy canes and some red ribbon, a bag of bark and a container of candy canes are in this background.

    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
    • Chocolate Peppermint Cookies
    • 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. 

    Alex xx

    Chocolate Bark on a round white plate, decorated with some candy canes and some red ribbon.

    Candy Cane Chocolate Bark

    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.  
    5 from 70 votes
    Print Pin Review
    Course: Afternoon Tea, edible gift, Morning Tea, Snack
    Cuisine: International
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Setting Time: 3 hours
    Total Time: 3 hours 15 minutes
    Servings: 6 people
    Calories: 247kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    • 250 g (9 oz) milk chocolate See Note 1
    • 55 g (approx. 8) candy canes See Note 2

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    1. Use the best quality milk chocolate that you can – this will produce the best result.
    2. Use peppermint flavoured candy canes.
    3. If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
    4. If it is hot, you can allow the bark to set in the fridge.
    5. 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. 
    6. 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.

    Nutrition Estimate:

    Calories: 247kcal | Carbohydrates: 34g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Sodium: 7mg | Potassium: 121mg | Fiber: 2g | Sugar: 28g | Calcium: 10mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

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    1047 shares

    Reader Interactions

    Comments

    1. Molly Pisula

      December 02, 2021 at 10:52 am

      So easy, so festive! Love this recipe for a holiday treat.

      Reply
      • Alexandra

        December 04, 2021 at 6:23 pm

        Hi Molly, I am so pleased that you like the Candy Cane Chocolate Bark. Thank you for letting me know. 🙂

        Reply
    2. Mariana

      December 15, 2020 at 4:09 pm

      5 stars
      Incredibly delicious! We made three batches to give as gifts. It was hard to resist eating it all, but we have many friends who are very happy now! 🙂

      Reply
      • Alexandra

        December 16, 2020 at 10:56 am

        Hi Mariana!
        Thank you so much – I am so happy you enjoyed it, and what a lovely gift it makes!

        Reply
    3. Maria

      December 12, 2020 at 4:23 am

      5 stars
      Such a fun and easy holiday treat! Adding this to my list to make with my kids for Christmas!

      Reply
      • Alexandra

        December 14, 2020 at 4:28 pm

        Thanks, Maria! Merry Christmas, and enjoy!

        Reply
    4. Molly Pisula

      December 11, 2020 at 11:59 pm

      So easy and such a festive recipe! Beautiful for holiday gifting too.

      Reply
      • Alexandra

        December 12, 2020 at 12:02 pm

        Thank you so much, Molly!

        Reply
    5. kaka

      December 11, 2020 at 1:31 pm

      5 stars
      My kids loved it! This is so easy to make, no hassle recipe! One more thing for dessert section in my Christmas party! Thank you

      Reply
      • Alexandra

        December 11, 2020 at 1:33 pm

        So happy to hear that – thank you for letting me know!

        Reply
    6. Martha

      December 11, 2020 at 10:52 am

      5 stars
      This is such a great and simple recipe!! I only had dark chocolate so used that instead and it turned out wonderful! My kids love it too so I’ll have to make more next time. It was also fun getting out of my holiday stress when crushing the candy canes!

      Reply
      • Alexandra

        December 11, 2020 at 12:32 pm

        Hello Martha!
        So nice to hear that you enjoyed the bark. I bet dark chocolate was so good too!
        Thank you for taking the time to let me know 🙂

        Reply

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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

    Welcome to It’s Not Complicated Recipes!

    My blog reflects my approach to cooking. I like it to be simple, easily prepared and delicious. learn more about me here →

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