Introduction
Holiday Peppermint Bark with Dark and White Chocolate is a festive, no-fuss treat that captures the magic of the holiday season in every bite. With layers of rich dark chocolate, creamy white chocolate, and a crunchy sprinkle of crushed candy canes, this bark is as beautiful as it is delicious. It’s a holiday classic that makes a perfect homemade gift, party favor, or just a cheerful snack to enjoy by the fire with a mug of hot cocoa.
Why I Love This Recipe
I love this recipe because it’s simple yet elegant — requiring only a few ingredients but delivering a luxurious texture and festive flavor. The balance of bittersweet dark chocolate, sweet white chocolate, and refreshing peppermint crunch creates a holiday treat that feels indulgent but approachable. Plus, it’s fun to make with kids since they can help sprinkle candy canes on top.
Another reason I adore this recipe is its versatility. You can break the bark into rustic shards for casual sharing, or package it in decorative tins for gifting — either way, it always looks beautiful and festive.
Why This is a Must-Try Dish
- Holiday essential – a classic Christmas candy.
- Quick and easy – ready in under 1 hour.
- Perfect for gifting – looks stunning in cellophane bags or tins.
- No baking required – just melt, layer, chill, and break.
- Kid-friendly and crowd-pleasing – everyone loves the combo of chocolate and peppermint.
Preparation & Cooking Time
- Preparation Time: 15 minutes
- Chilling Time: 30–45 minutes
- Total Time: 1 hour
- Servings: About 12–15 pieces (depending on how you break it)
- Calories per Serving: ~220 kcal
Cuisine & Course
- Cuisine: American (holiday candy tradition)
- Course: Dessert / Snack / Edible Gift
Ingredients
- 12 oz (340 g) dark chocolate (at least 60% cocoa), chopped or chips
- 12 oz (340 g) white chocolate, chopped or chips
- ½ tsp peppermint extract (optional, for extra flavor)
- 6–8 candy canes, crushed into small pieces
Simple Cooking Directions
- Melt dark chocolate, spread in a thin layer, and chill until set.
- Melt white chocolate, stir in peppermint extract, spread over dark chocolate.
- Sprinkle crushed candy canes on top.
- Chill until firm, then break into pieces.
Step-by-Step Recipe Preparation
Step 1: Prepare Candy Canes
- Place candy canes in a zip-top bag and crush with a rolling pin (not too fine, leave some chunks for crunch).
Step 2: Melt the Dark Chocolate
- Place dark chocolate in a microwave-safe bowl.
- Heat in 20-second intervals, stirring in between until smooth.
- Spread evenly onto a parchment-lined baking sheet (about 9×13 inches).
- Chill in the fridge for 15–20 minutes until set.
Step 3: Melt the White Chocolate
- Melt white chocolate the same way, being careful not to overheat (white chocolate burns more easily).
- Stir in peppermint extract if using.
Step 4: Assemble the Bark
- Pour white chocolate over the chilled dark chocolate layer.
- Spread evenly with a spatula.
- Quickly sprinkle crushed candy canes on top while still wet.
Step 5: Chill and Break
- Refrigerate for 30 minutes until fully set.
- Break into rustic shards with your hands or a knife.
How to Serve
Serve peppermint bark in a festive bowl on your holiday dessert table, pair it with hot chocolate, or package it in holiday tins or clear bags tied with ribbon for gifts.
Additional Recipe Tips
- Use high-quality chocolate for the best flavor and texture.
- Make sure the dark chocolate layer is fully set before adding the white chocolate, or they may swirl together.
- Don’t crush candy canes too fine — the crunch makes the bark extra festive.
- Store in a cool place (avoid direct sunlight or warm rooms).
Variations
- Swirled Peppermint Bark – swirl dark and white chocolate together instead of layering.
- Milk Chocolate Peppermint Bark – swap dark chocolate for milk chocolate for a sweeter version.
- Nutty Peppermint Bark – add chopped roasted almonds or pistachios for extra crunch.
- Festive Sprinkle Bark – add holiday sprinkles along with candy canes for a colorful touch.
Freezing & Storage
- Storage: Keep in an airtight container at room temperature for up to 2 weeks.
- Refrigeration: Store in the fridge for up to 3 weeks (best if your house is warm).
- Freezing: Freeze up to 2 months. Place parchment between layers to prevent sticking. Thaw in the fridge to avoid condensation.
Special Equipment Needed
- Microwave-safe bowls (or double boiler)
- Parchment paper
- Baking sheet
- Rolling pin (for crushing candy canes)
- Spatula
Conclusion
Holiday Peppermint Bark with Dark and White Chocolate is the ultimate festive treat — quick, easy, and bursting with holiday cheer. With its irresistible layers of chocolate and refreshing peppermint crunch, it’s perfect for gifting, snacking, or serving at parties. Whether you’re making it with kids or packaging it for loved ones, this recipe is a holiday classic you’ll want to return to every December.
Holiday Peppermint Bark with Dark and White Chocolate
Description
Holiday Peppermint Bark with Dark and White Chocolate is a festive, no-fuss treat that captures the magic of the holiday season in every bite.
Ingredients
Instructions
-
Step 1: Prepare Candy Canes : Place candy canes in a zip-top bag and crush with a rolling pin (not too fine, leave some chunks for crunch).
-
Step 2: Melt the Dark Chocolate : Place dark chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring in between until smooth. Spread evenly onto a parchment-lined baking sheet (about 9x13 inches). Chill in the fridge for 15–20 minutes until set.
-
Step 3: Melt the White Chocolate : Melt white chocolate the same way, being careful not to overheat (white chocolate burns more easily). Stir in peppermint extract if using.
-
Step 4: Assemble the Bark : Pour white chocolate over the chilled dark chocolate layer. Spread evenly with a spatula. Quickly sprinkle crushed candy canes on top while still wet.
-
Step 5: Chill and Break : Refrigerate for 30 minutes until fully set. Break into rustic shards with your hands or a knife.
