Chocolate Candy Cane Bark

Chocolate bark is fast and easy candy, it makes a great gift, it’s flexible ingredient-wise, and even I can make it!

Candy cane bark is my traditional gift to family and friends. I get requests for it every year, starting at around October. Sometimes I change it up with nuts, fruits, or even popping candy.  I think the possibilities are endless.

It’s important to have wax paper, a cookie sheet, a tempering spatula, and plenty of room in the fridge.

Following is the recipe for chocolate bark with peppermint (candy canes), but you can use it for any kind of chocolate bark.

Chocolate Candy Cane Bark


Such simple ingredients
  • Melting Chocolate Disks
  • 1 Tablespoon of Vegetable Oil
  • Peppermint Candy Canes or Peppermint Candy Disks


  1. Cover a large cookie sheet with wax paper and set aside.
  2. Put unwrapped candy canes in a baggie, and break them up with a hammer to add to your chocolate. I suggest making 2 batches, one loosely broken and only smashed into powder.
  3. Using either a double-boiler or a metal bowl on top of a sauce pan, fill the bottom pan just under half full with water and bring to a boil.
  4. Put chocolate and oil in top pan or bowl and add oil (saving one piece, unmelted, for tempering).CollageMaker_20181219_112951211
  5. Turn heat down to simmer water, and set the bowl on top of the water pan. Stir the chocolate constantly as it melts using a rubber spatula. Chocolate should melt slowly, so it does not burn.

    Melt chocolate low and slow
  6. Once chocolate has melted, remove it from the heat, and stir in your spare, unmelted chocolate piece for tempering.
  7. Set bowl on a clean, dry towel to wipe off any water from the steam of the boiler. If I don’t do this, I get big water drops on my chocolate.
  8. Pour and scrape hot, melted chocolate onto the wax paper, and stir it around, spreading and re-spreading it with the tempering spatula. Chocolate will retain a shiny color and smooth texture if it tempers properly.

    Tempered chocolate shines
  9. Using the tempering spatula, spread chocolate in an even, thick layer over the wax paper.
  10. Sprinkle crushed candy canes (or other ingredients) on top of chocolate, liberally and evenly, until it is thinly covered. For more attractive results, create little separate areas of powder or gravel-sized bits of peppermint and bigger chunks of candy cane.
  11. Refrigerate for at least 15 minutes.
  12. Remove bark from fridge, peel it from the wax paper, and break it apart with your hands or cookie cutters.
  13. Keep in a cool, dry container.



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food geek, nerd, mom, cancer survivor, weight loser, spaz, musician, writer, silly head, Jesus freak

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