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Easy 3-Ingredient Candy Cane Bark

A simple yet delicious and almost addictive, Candy Cane Bark for the holidays! Peppermint chocolate bark is a wonderful gift or is perfect on those cookie platters!

I love everything peppermint all year round and especially during the holidays, I stock up on those mini candy canes. You will see hundreds on our Christmas trees, the kids can grab one anytime from the tree when they like. This is my favorite peppermint bark recipe. You may also like my 21 Best Holiday Peppermint Recipes, Peppermint Shortbread Cookies and, White Chocolate Peppermint Poke Cake.

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This is the most popular recipe that I make every Christmas and homemade is so much better than those store-bought recipes! Especially when only 3 ingredients are needed. I usually double this recipe and save half for our cookie platters at home and half for gift giving.

 

More Peppermint recipes that you may like:

21 Best Holiday Peppermint Recipes

Peppermint Shortbread Cookies

White Chocolate Peppermint Poke Cake

 

How Long Does Candy Cane Bark Last?

Easy 3-Ingredient Candy Cane Bark will stay fresh in an airtight container on the counter for about 1 1/2 – 2 weeks. If it’s really hot outside, wrap tightly and store the bark in the refrigerator

What is the easiest way to crush candy canes?

Unwrap the candy canes, break them into pieces, and put them in your food processor or blender to crush. If you don’t have a food processor or blender, use a heavy pan, hammer, or rubber mallet.

Ingredients:

12 oz. semi-sweet chocolate chips

12 oz. white chocolate chips

¾ cup roughly chopped/crushed candy canes

Directions:

Line a baking sheet with parchment paper.

Add the semi-sweet chocolate to a microwave-safe bowl and microwave on 20-second intervals, stirring well between, until melted.

Pour the semi-sweet chocolate into a thin single layer on your baking sheet, smoothing out with a spoon.

Place the baking sheet into the freezer for 30 minutes.

After the semi-sweet chocolate has frozen, add the white chocolate chips to another microwave-safe bowl. Microwave on 20-second intervals, stirring well in between until melted.

Pour the white chocolate over the semi-sweet, smoothing out into a thin layer with a spoon.

Sprinkle crushed/chopped candy canes over top of the white chocolate.

Place the pan back into the freezer for another 30 minutes.

Once solid, break the bark into small pieces to enjoy.

Just look at how festive the colors are for this easy bark recipe. Try to resist nibbling while breaking up this yummy bark, I dare you LOL!

Here is what you will need to make this delicious Easy 3-Ingredient Candy Cane Bark:

Line a baking sheet with parchment paper.

candycanebark1.png

Add the semi-sweet chocolate to a microwave-safe bowl and microwave on 20-second intervals, stirring well between, until melted.

candycanebark2.png

Pour the semi-sweet chocolate into a thin single layer on your baking sheet, smoothing out with a spoon.

candycanebark3(1).png

Place the baking sheet into the freezer for 30 minutes.

candycanebark4.png

candycanebark5

candycanebark6(1).png

After the semi-sweet chocolate has frozen, add the white chocolate chips to another microwave-safe bowl. Microwave on 20-second intervals, stirring well in between until melted.

candycanebark7(1).png

Pour the white chocolate over the semi-sweet, smoothing out into a thin layer with a spoon.

candycanebark8(1).png

Sprinkle crushed/chopped candy canes over top of the white chocolate.

candycanebark9.png

Place the pan back into the freezer for another 30 minutes.

Once solid, break the bark into small pieces to enjoy.

Candy Cane Bark

 

 

Easy 3-Ingredient Candy Cane Bark
Yield: 20-24

Easy 3-Ingredient Candy Cane Bark

Prep Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

A simple yet delicious and almost addictive, Candy Cane Bark for the holidays! Peppermint chocolate bark is a wonderful gift or is perfect on those cookie platters!

Instructions

    1. Line a baking sheet with parchment paper.
    2. Add the semi-sweet chocolate to a microwave-safe bowl and microwave on 20-second intervals, stirring well between, until melted.
    3. Pour the semi-sweet chocolate into a thin single layer on your baking sheet, smoothing out with a spoon.
    4. Place the baking sheet into the freezer for 30 minutes.
    5. After the semi-sweet chocolate has frozen, add the white chocolate chips to another microwave-safe bowl. Microwave on 20-second intervals, stirring well in between until melted.
    6. Pour the white chocolate over the semi-sweet, smoothing out into a thin layer with a spoon.
    7. Sprinkle crushed/chopped candy canes over top of the white chocolate.
    8. Place the pan back into the freezer for another 30 minutes.
    9. Once solid, break the bark into small pieces to enjoy.

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    Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here:

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    kath g

    Thursday 12th of December 2019

    Well, that doesn't look like it could be any easier and the pictures make my mouth water....I'm a big fan of the peppermint bark.

    J

    Monday 9th of December 2019

    So many yummy things to make, but so little time too! Lol.

    Wanda B

    Monday 9th of December 2019

    My son would SOOO love the peppermint bark!! And so would I !!!

    piroska

    Monday 9th of December 2019

    Simple and delicious. What more can one ask for? Yum.

    Karen Anderson

    Sunday 8th of December 2019

    These will be in my Christmas gift boxes!

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