Last Minute Treats: Candy Cane Dark Chocolate Bark

Ok, the holidays are bound to bring a bit of temptation, and we’re all about indulging (in moderation of course), especially when it’s comes to something as tempting and easy to make as Candice Kumai’s peppermint chocolate bark from Clean Green Eats. Get ready to immerse yourself in the holiday spirit as your kitchen fills with the aroma of candy canes and chocolate.

This simple (and quick!) four-ingredient peppermint bark is a classy and elegant treat for your holiday festivities! Also makes for a perfect DIY holiday gift! Store in an airtight container for up to 1 week.

Candice’s Dark Chocolate Peppermint Bark
Serves 12


2 (12 oz) bags high-quality dark chocolate chips
2 (12 oz) bags white chocolate chips
1 tsp peppermint extract
3-5 candy canes, wrappers removed, smashed up in a large re-sealable freezer bag

Line a baking sheet with foil or parchment paper.

In a double boiler (a saucepan filled ½ way with boiling water with a stainless steel mixing bowl on top) melt the dark chocolate chips.

When melted and smooth, spread a thin layer of the dark chocolate on the foil-lined sheet tray (using a spatula) and allow it to cool in the fridge until firm, about 8 minutes.

While the dark chocolate is cooling, start another double boiler: In a clean and dry stainless bowl, melt the white chocolate chips. After the chips have melted, add the peppermint extract. Mix until smooth using a rubber spatula.

Remove the dark chocolate from the fridge and pour the white chocolate on top of the dark, spreading an even layer across the entire sheet of chocolate. Sprinkle the top with the smashed candy cane pieces and refrigerate for approximately 20 minutes until fully solid.

Remove from fridge, break into bite-sized pieces and enjoy with a yummy cup of coffee!

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