Candy Cane Bark made with Ghirardelli dark chocolate, peppermint extract and crushed candy canes makes a tasty holiday treat.
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.
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!
How do you make Candy Cane Bark?
For this recipe you'll need Ghirardelli dark chocolate, peppermint extract and candy canes. 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.
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 ½-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.
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!
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More Chocolate Dessert Recipes
- Blueberry Pistachio Chocolate Bark
- Dark Chocolate Cherry Fudge
- Sea Salt Dark Chocolate Cherry Biscotti
- Milk Chocolate Pecan Fudge
Visit the recipe index to search for more recipes by category.
Dark Chocolate Candy Cane Bark
Ingredients
- 3 cups Ghirardelli Chocolate Chips
- 2 teaspoons Peppermint Extract
- ½ cup Crushed Peppermint Candy Canes
Instructions
- 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.)
- Once your chocolate is melted, add peppermint extract and mix well.
- 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 ½-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.Remove from the refrigerator; then break the 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.)
Notes
For more dessert recipes, visit the Dessert category under the Recipe Index or my Dessert & Snack Recipes Pinterest board!
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