Peppermint Candy Cane Bark

Quick, hurry up and make this! Candy Cane Bark, with white chocolate, milk chocolate and crushed peppermint candy canes. It is so easy and so good.

 

If you’re looking for something quick for a last minute holiday treat, this is it. Fun, festive and so addictive, this is is no-bake and comes together in a matter of minutes. You’ll melt the chocolate in the microwave, stir and pour, sprinkle your crushed candy on top. Once cool, break it up and pack it in pretty wrapping and gift away! I made gift bags, 2 pieces each, tied with candy canes for my son’s Christmas party and gave mason jars with larger portions for family. And, bonus points if you wait to the last minute, because candy canes are probably starting to go on sale.

 

Peppermint Candy Chocolate Bark
Peppermint Candy Cane Chocolate Bark

My best tip for this recipe? Your baking sheet might not fit in your freezer, if you live up north put it outside. We (Chicago) have a foot of snow (shocking, I know) on the ground, so 2 minutes outside (it’s a high of 23 today) and this set right up.

 

Notes: 
Look for the Andes mint chips! (This is not a sponsored post, I totally stumbled on these, omg amazing.. ahhh).. this was my first time seeing (noticing, maybe?) these in the baking isle. I mixed one bag of those with one bag of regular milk chocolate chips and it was perfect and plenty minty. But if you don’t have these, you can grab some peppermint extract and just use two bags of milk chocolate chips. And if you want things extra minty, you can add the peppermint extract to the white chocolate too.

 


 

Peppermint Candy Cane Chocolate Bark

A super easy, no-bake holiday treat that comes together in minutes.

1 12oz bag milk chocolate chips
1 10oz bag Andes Mint Baking Chips
2 14oz bag white chocolate chips
2 tbs coconut oil
3-5 candy canes (or 10-15 peppermint candies)
2-4 drops peppermint extract (optional)

 

Line a baking sheet with parchment paper. In a glass bowl (I used a Pyrex measuring cup, it was easy to pour with the spout) melt your chocolate — one bag milk and one bag of the Andes chips with 1 tablespoon of the coconut oil. Microwave for 1 minute, and mix. Microwave again in 30 second increments, stirring in between until melted. Pour and smooth onto parchment lined baking sheet. Repeat the same steps for the white chocolate, pouring white chocolate onto the milk chocolate. Swirl and smooth gently with a spoon. Sprinkle with candy before cooling. Freeze to set, if needed.

 

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