Carrie’s Experimental Kitchen

Dark Chocolate Candy Cane Bark

Looking for a quick and easy holiday dessert to bring to a last minute gathering? This Dark Chocolate Candy Cane Bark is perfect!

Looking for a quick and easy holiday dessert to bring to a last minute gathering? This Dark Chocolate Candy Cane Bark is perfect! 

Each year I make Dark Chocolate Candy Cane Bark, yet never seem to get it posted here on the blog in time before Christmas. I know I’m cutting it close this year too, but I finally did it!

This recipe is SO easy to make and though I opted to make this version, I’ve also used milk or semi sweet chocolate;  as well as adding a layer of white chocolate to the top as well. However, my family REALLY loves dark chocolate so I used Ghirardelli 60%  Bittersweet Chocolate to make my bark this year.

Dark Chocolate Candy Cane Bark

I also have to add that I had a hard time finding regular candy canes this year. Odd right? They had all different kinds of flavors at my local Target store, but I couldn’t for the life of me find any regular peppermint flavor. Thankfully I found some at my local Acme supermarket because this bark just wouldn’t taste the same without regular candy canes!

Candy cane bark or peppermint bark is super simple to make; even for novice bakers like myself. So if I can do it, so can you! 😁All you need to make this recipe is your favorite type (or types) of chocolate, peppermint extract and candy canes.

[click_to_tweet tweet=”Dark Chocolate Candy Cane Bark #candycanes #bark #chocolate #desserts” quote=”Looking for a quick and easy holiday dessert to bring to a last minute gathering? This Dark Chocolate Candy Cane Bark is perfect!”]

Start by lining a baking sheet with parchment paper; then melt your chocolate. I melted mine in a microwave safe bowl in 30 second increments until it was smooth. Once your chocolate is melted, add peppermint extract and mix well.

Looking for a quick and easy holiday dessert to bring to a last minute gathering? This Dark Chocolate Candy Cane Bark is perfect!Next, spread the chocolate mixture on top of the parchment paper until it’s even in thickness. It doesn’t have to reach the edges or be perfectly even with the pan. I like my bark to be about 1/2-inch thick. Finally, add crushed candy canes to the top of the chocolate and refrigerate for at least 1 hour so that the chocolate hardens. To crush the candy canes, unwrap, place in a resealable plastic bag and crush them with a meat mallet.

Remove from the refrigerator; then break the Dark Chocolate Candy Cane Bark apart with your clean hands. Keep in an airtight container in the refrigerator for 3 weeks. You can keep also freeze the bark as long as it’s sealed tightly for about 3 months or keep it at room temperature for about 2 weeks, but we prefer ours cold.

Looking for a quick and easy holiday dessert to bring to a last minute gathering? This Dark Chocolate Candy Cane Bark is perfect!

Now, if you want to add another layer of chocolate (like white or milk), refrigerate the first layer minus the crushed candy canes until hardened, add your second layer of melted chocolate; then add your crushed candy canes last before refrigerating until hardened. In the time it takes to make this Dark Chocolate Candy Cane Bark and let it harden, you can get yourself ready to head to enjoy the holiday festivities. ~Enjoy!

Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook! 

0 from 0 votes
Dark Chocolate Candy Cane Bark
Dark Chocolate Candy Cane Bark
Prep Time
15 mins
Resting Time
1 hr
 

Looking for a quick and easy holiday dessert to bring to a last minute gathering? This Dark Chocolate Candy Cane Bark is perfect! 

Course: Dessert
Author: Carrie's Experimental Kitchen
Ingredients
  • 3 c. Ghirardelli 60% Bittersweet Chocolate Chips
  • 2 tsp. Peppermint Extract
  • 1/2 c. Crushed Candy Canes (peppermint flavor)
Instructions
  1. Line a baking sheet with parchment paper; then melt your chocolate.(I melted mine in a microwave safe bowl in 30 second increments until it was smooth.)

  2. Once your chocolate is melted, add peppermint extract and mix well.

  3. Next, spread the chocolate mixture on top of the parchment paper until it's even in thickness. (It doesn't have to reach the edges or be perfectly even with the pan. I like my bark to be about 1/2-inch thick.)

  4. Finally, add crushed candy canes to the top of the chocolate and refrigerate for at least 1 hour so that the chocolate hardens.

    Remove from the refrigerator; then break the bark apart with your clean hands. 

  5. Keep in an airtight container in the refrigerator for 3 weeks. (You can keep also freeze the bark as long as it's sealed tightly for about 3 months or keep it at room temperature for about 2 weeks.)

Recipe Notes

*If you want to add another layer of chocolate (like white or milk), refrigerate the first layer minus the candy canes until hardened, add your second layer of melted chocolate; then add your crushed candy canes last. 

 

*Serving sizes will vary depending on how large you break the pieces of bark. 

 

Visit the recipe index to search for more recipes by category.

Looking for a quick and easy holiday dessert to bring to a last minute gathering? This Dark Chocolate Candy Cane Bark is perfect!

 

Connect with me on Social Media

 Facebook | Twitter | Pinterest | Instagram

 

 

Related Recipes

Blueberry Pistachio Chocolate Bark

Blueberry Pistachio Chocolate Bark

Dark Chocolate Cherry Fudge

Dark Chocolate Cherry Fudge

Sea Salt Dark Chocolate Cherry Biscotti

Sea Salt Dark Chocolate Cherry Biscotti

 

For more dessert recipes, visit the Dessert category under the Recipe Index or my Dessert & Snack Recipes Pinterest board!

 

 

Shop Related Products

 

 

This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers like yourself purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon! 

Translate »
shares