Dark chocolate peppermint bark is a fast and easy way to get a beautiful dessert or food gift for the holidays! In this recipe, we basically just melt dark chocolate, stir in crushed candy canes, and let it set. That's it!
Recipe: $3.99 | Per Serving: $0.49 | Yield: 8
Why This Dark Chocolate Peppermint Bark is SO Easy
When I was in grad school for nutrition, I took all 7 of the offered cooking labs. In one class we tried to make chocolate-covered blueberries for dessert.
However, individually coating blueberries is incredibly time-consuming, so as time was running out we decided to scrap the chocolate-covered blueberries and just make a blueberry bark instead. This was incredibly easy. We just tossed all the blueberries into the melted dark chocolate and spread it out to cool and harden. Voila!
I've been making all kinds of dark chocolate barks ever since! But the texture of partially crushed candy canes in the smooth dark chocolate is definitely my favorite.
Simple Ingredients to Make Peppermint Bark
This treat is so simple! All you need are four regular-sized candy canes (this brand is allergy-friendly), six ounces of dark chocolate (70% Guittard bars are my favorite, but you can also use Enjoy Life chocolate chips or any chocolate of your choosing), and flakey sea salt for topping if you want to add a little something extra!
This dark chocolate peppermint bark recipe is really easy, and aside from cooling the chocolate after you make it, it's really very fast. You can wrap this up to give as food gifts or add it to your appetizer or dessert spread.
Instructions to Make the Perfect Chocolate Peppermint Bark
Start by lining a sheet pan with a reusable liner or parchment paper and then set it aside. Put your candy canes in a large resealable bag (like a zip top!). I like to smash the candy canes in a bag between a thin cloth to prevent things from getting incredibly messy. You can smash it with a rolling pin or a heavy-bottom saucepan. Take out your frustrations on those babies!
Scoop out a couple of tablespoons of crushed candy canes and set it aside.
Next, melt the chocolate! You can do it in the microwave or on the stovetop. Either way, be sure to NOT get water into the chocolate!
For melting dark chocolate on the stovetop:
Place a small pot of water on the stove and fit a metal bowl into the pot. Add the chocolate to the bowl and stir until it's all melted. The chocolate is melted by the heat of the steam below so it doesn't get too hot too fast and burn.
For melting chocolate in the microwave:
Add chocolate chips to a medium-sized bowl and microwave in 30-second increments, stirring between, until the chocolate is smooth. By heating in increments, you ensure the chocolate doesn't burn! This should take between a minute and a half to two minutes.
Finally, add the crushed candy canes (except the reserved 2 Tablespoons) to the melted chocolate, and then stir to incorporate. Pour the mixture onto the prepared sheet pan then spread it into an even layer.
You can pick the pan up and gently shake it back and forth until the candy has formed an even layer. Sprinkle the top of the chocolate with reserved crushed candy canes, and then refrigerate until the chocolate has set. This should take about 20 minutes.
(Note: You can learn how to temper chocolate below if you like it shiny!)
Break the bark into pieces and then serve it as a dessert, or package it into gift bags and tie it with a ribbon for a delicious gift!
FAQs and Dietary Modifications
Once the peppermint bark is initially set in the refrigerator, it's best kept at room temperature in an air-tight container. It'll last well for 2-3 weeks.
It is! The YumEearth Organic candy canes are allergy friendly. Double-check your chocolate to make sure it's not packaged alongside potential allergens, but it's allergy-friendly otherwise.
It's called peppermint bark because of the snap, crunch, and overall texture. It's thin and hard, but of course that's only until you put it in your mouth and it melts into deliciousness.
You temper chocolate by slowly cooling it from being completely melted. Let the chocolate cool to room temperature, to about 70ºF or cooler, and then place it in the fridge.
Paleo: Sure! Mostly, depending on the candy canes you buy.
More Dessert Recipes To Try
- Thin Mint Lara Bars
- Chocolate Pecan Date Truffles
- Healthy Chocolate Chip Cookie Dough Bites
- Dark Chocolate Almond Butter Scotcheroos
- Chocolate Peanut Butter Coconut Bites
I hope you enjoy this recipe - and if you make it, please be sure to leave a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ review and comment below! For videos of different recipes from my blog, please check out my YouTube channel, and if you want to keep up with my travels - follow me on Instagram!Print
This easy recipe for dark chocolate peppermint bark is the perfect easy dessert for holiday gatherings. Dark chocolate, which is slightly bitter, pairs perfectly with sweet allergy-friendly candy canes.
- Line a sheet pan with a reusable liner or parchment paper then set aside.
- Add candy canes to a large resealable bag (like zip-top) then place onto a kitchen towel and use a meat mallet or rolling pin to crush the candy (keep on kitchen towel in case the bag gets a small tear - easier to clean up.) Scoop out 2 Tablespoons crushed candy then set aside.
- Melt the Chocolate:
- Stovetop: (DO NOT GET WATER INTO THE CHOCOLATE) Place a small pot of water on the stove. Fit a metal bowl into the pot. Add the chocolate to the bowl and stir until melted.
- Microwave: (DO NOT GET WATER INTO THE CHOCOLATE) Add chocolate chips to a medium-sized bowl then microwave in 30 second increments, stirring between increments, until the chocolate is smooth - 1:30 - 2 minutes.
- Add crushed candy canes (except the reserved 2 Tablespoons) to the melted chocolate, then stir to incorporate. Pour mixture onto the prepared sheet pan then spread into an even layer. It helps to pick the pan up and gently shake it back and forth until the candy has formed an even layer. Sprinkle with reserved crushed candy canes then refrigerate until the chocolate has set, 20 minutes. (Note: if you like shiny chocolate, you can 'temper' it by slowly cooling it. Let the chocolate cool to room temperature, about 70ºF or cooler, before placing it in the fridge.)
- Break bark into pieces then serve as dessert or package into gift bags and tie with a ribbon.
Nutrition label is an estimation, as always. Could easily serve more than 8, but is probably enough for 8 food gifts.
- Prep Time: 10
- Cook Time: 30*
- Category: Dessert
- Method: No Cook
- Cuisine: American
Keywords: chocolate bark, chocolate peppermint bark, candycane bark, peppermint bark, gluten-free, dairy-free, dessert, christmas, christmas dessert
This post was originally published December 2021 and has been updated December 2022!