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Last December, Clara came downstairs in her robe and announced she was “in charge of Christmas treats this year.” She was holding a candy cane in each hand like drumsticks. I handed her a zip-top bag and a rolling pin, and for the next five minutes our kitchen sounded like a construction site. That’s how candy cane bark gets made in this house — loudly, joyfully, and with more crushed peppermint on the counter than in the bag.
This is one of those recipes that looks so beautiful people always assume it’s complicated. It’s four ingredients, a sheet pan, and maybe ten minutes of actual work. White chocolate with crushed candy canes is the December equivalent of eating Christmas itself.
The first time I made candy cane bark, it was an accident. I was trying to make peppermint fudge for the church bake sale, and I didn’t temper the chocolate right. Instead of smooth fudge, I got a flat sheet of chocolate with peppermint pieces stuck in it. Clara walked over, broke off a piece, ate it, and said it was the best candy ever. So I broke it into pieces, put it in a tin, and took it to church. It was the first thing gone from the bake sale table. Sometimes the best recipes come from the worst cooking days.
How to Make Candy Cane Bark
Start with a layer of dark or semi-sweet chocolate. Melt your chocolate gently using a double boiler or in the microwave in 30-second intervals, stirring between each one. Pour it onto a parchment-lined sheet pan and spread it into an even layer about a quarter inch thick. Pop it in the fridge for about fifteen minutes until it’s set but not completely hard.
Melt your white chocolate next. White chocolate is more delicate than dark — it melts faster and can seize if you overheat it. Take your time with those 30-second intervals. The moment it’s smooth, pour it over the set dark chocolate layer and spread it evenly.
Crush your candy canes and sprinkle immediately. Do this right before you need them — if you crush too early, the sugar draws moisture from the air and they get sticky. A sealed bag and a rolling pin does the job perfectly. Scatter the crushed peppermint over the white chocolate while it’s still wet, press them in gently, and refrigerate until completely set. Snap into pieces and you’re done.
Candy Cane Bark
Ingredients
- 16 ounces white chocolate chips good quality
- 8 ounces semi-sweet chocolate chips
- 6 whole candy canes crushed
- 1/4 teaspoon peppermint extract optional
Instructions
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Line a baking sheet with parchment paper.
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Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Spread evenly on the parchment paper in a thin layer. Let set for about 5 minutes — you want it starting to firm but not completely hard.
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Melt the white chocolate the same way. If using peppermint extract, stir it in now. Pour over the dark chocolate layer and spread evenly.
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While the white chocolate is still wet, sprinkle the crushed candy canes over the top and press them in gently.
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Refrigerate for at least 30 minutes until completely set, then break into pieces. Clara and I make this every December and package it up for teacher gifts.
Common Questions
More Recipes You’ll Love
- Clara’s Thumbprint Cookies
- Nana Ruth’s Strawberry Pretzel Salad
- Old-Fashioned Tiramisu
- Two-Ingredient Japanese Cheesecake
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
No handles, more feel. Nana Ruth used one just like this. You can feel the dough better.
Good sheet pans that never warp in the oven. Years of cookies and sheet pan dinners.
Accurate and sturdy. The kids borrow them for science projects, but they always come home.
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