Dark Chocolate Candy Cane Bark
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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! 
Course Dessert
Cuisine American
Keyword chocolate, peppermint
Prep Time 15 minutes
Resting Time 1 hour
Author Carrie's Experimental Kitchen


  • 3 c. Ghirardelli 60% Bittersweet Chocolate Chips
  • 2 tsp. Peppermint Extract
  • 1/2 c. Crushed Candy Canes (peppermint flavor)


  • 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 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.
    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.)


*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.