Ultimate White Chocolate Peppermint Bark with Crushed Candy Canes
This Peppermint Bark is the kind of holiday treat that makes people smile before they even take a bite. White chocolate layers are sprinkled with cool peppermint and a pretty scatter of crushed candy canes. It’s quick, no-bake, and perfect for gifts, parties, or last-minute cravings.
You only need a handful of ingredients and about 20 minutes of hands-on time. Make a batch, break it into jagged pieces, and watch it disappear.
What Makes This Peppermint Bark Recipe So Good
- Minimal ingredients: White chocolate, peppermint extract, and candy canes do most of the heavy lifting.
- Fast and no-bake: You’re melting, pouring, chilling, and breaking—no oven required.
- Great texture: Creamy chocolate, crisp peppermint bits, and a satisfying snap in every piece.
- Perfect for gifting: It looks festive, packs well, and stays fresh for days.
- Easy to customize: Add a dark chocolate base, swirl the layers, or keep it pure white and pepperminty.
What You’ll Need for Peppermint Bark
- 16 ounces high-quality white chocolate (bars or chips; bars melt smoother)
- 1/2 teaspoon peppermint extract (not peppermint oil unless labeled for food use)
- 6–8 regular candy canes (or about 3/4 cup crushed)
- Optional: 8 ounces dark or semisweet chocolate (for a layered base)
- Pinch of fine sea salt (optional, to balance sweetness)
- 1 teaspoon neutral oil or cocoa butter (optional, for extra shine and smoother melt)
- Tools: Baking sheet, parchment paper, microwave-safe bowl or double boiler, spatula, zip-top bag and rolling pin for crushing
Calculate the Calories & Macros for This Recipe
Knowing the calories per serving helps you portion your meal correctly and stay aligned with your health or fitness goals — without guessing.
Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
How to Make Peppermint Bark
- Prep the pan: Line a rimmed baking sheet with parchment paper. For thicker bark, use a smaller sheet or an 8×12-inch pan.
- Crush the candy canes: Place unwrapped candy canes in a plastic bag.
Tap gently with a rolling pin until you have a mix of smaller pieces and peppermint dust.
- Melt the chocolate: In a microwave-safe bowl, heat white chocolate in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler over gently simmering water. If using, stir in a teaspoon of neutral oil or a bit of cocoa butter for shine.
- Flavor it: Stir in peppermint extract and a pinch of sea salt.
Start with 1/2 teaspoon extract, then taste. Add a drop more if you want a stronger mint flavor.
- Optional dark chocolate layer: Melt dark chocolate separately and spread into a thin, even layer on the parchment. Chill 5–7 minutes until just set but still slightly tacky.
This helps the white layer adhere.
- Spread the white chocolate: Pour the white chocolate over the prepared pan (or over the tacky dark chocolate). Use a spatula to spread it to about 1/4 inch thickness.
- Top with candy canes: Sprinkle the crushed candy canes evenly over the surface. Gently press them so they stick as the chocolate sets.
- Chill to set: Refrigerate for 20–30 minutes, just until firm.
Don’t leave it for hours or it may sweat when brought back to room temperature.
- Break into pieces: Peel the bark off the parchment and snap into irregular shards. Aim for palm-sized pieces for gifting.
- Serve or store: Keep at cool room temperature in an airtight container, or refrigerate if your kitchen is warm.
How to Store Peppermint Bark
- Room temperature: In a sealed container, the bark keeps for 1–2 weeks in a cool, dry spot away from sunlight.
- Refrigerator: Up to 3 weeks. Let it sit a few minutes before serving so the flavor blooms.
- Freezer: Up to 2 months.
Wrap tightly to prevent moisture and freezer smells. Thaw in the fridge before bringing to room temp to minimize condensation.
- Layering tip: Separate layers with parchment to avoid sticking and preserve the candy cane crunch.
Why This Peppermint Bark is Good for You
- Built-in portion control: Bark breaks into small pieces, making it easy to enjoy a little without overdoing it.
- Simple, recognizable ingredients: You control the quality—choose good chocolate and real peppermint.
- Gluten-free friendly: Naturally gluten-free if your candy canes and chocolate are certified GF.
- Mood-boosting treat: The mint adds freshness while a small amount of sweetness can feel satisfying and festive.
What Not to Do
- Don’t use overheated white chocolate: It scorches easily and turns grainy. Heat gently and stir often.
- Don’t add too much peppermint extract: It’s potent.
Too much can make the bark taste medicinal.
- Don’t skip pressing the candy cane bits: A light press helps them adhere so they don’t flake off.
- Don’t let moisture in: Water seizes melted chocolate. Keep bowls and tools completely dry.
- Don’t use “white baking chips” that don’t melt well: Look for real cocoa butter in the ingredients for a smooth melt and clean snap.
Alternatives to Peppermint Bark
- Two-tone swirl: Melt white and dark chocolate separately. Dollop both, then swirl with a skewer for a marbled look before adding candy canes.
- Extra crunch: Add crushed peppermint sandwich cookies or pretzel pieces for salty-sweet balance.
- Dairy-free: Use dairy-free white chocolate made with cocoa butter and a non-dairy milk powder.
- Lower sugar: Use a high-cocoa dark chocolate base and sprinkle fewer candy cane pieces.
- Different flavors: Swap peppermint extract for orange or almond extract and top with toasted nuts instead of candy canes.
- Garnish upgrades: Add a light drizzle of dark chocolate on top, or finish with edible glitter for sparkle.
FAQ
Can I make this without peppermint extract?
Yes.
The candy canes provide mint flavor on their own. The extract just boosts it. If skipping the extract, you might add a touch more crushed candy cane.
Why did my white chocolate seize?
A drop of water can seize chocolate instantly.
Overheating can do it too. Melt slowly, stir often, and keep tools completely dry. If it thickens slightly, a tiny bit of neutral oil can smooth it out.
How thick should the bark be?
About 1/4 inch is ideal.
Thin enough to snap cleanly, thick enough to hold the candy cane pieces. If you prefer chunkier pieces, spread it a little thicker and chill a bit longer.
What kind of white chocolate works best?
Use white chocolate with cocoa butter listed in the ingredients. Bars usually melt smoother than chips.
Avoid compound coatings if you want the best flavor and texture.
Can I ship peppermint bark as a gift?
Yes, if it’s not too warm where it’s going. Pack in an airtight tin with parchment between layers. Add insulation or cold packs if shipping through warmer regions.
How do I keep the candy cane pieces from getting sticky?
Store the bark in a cool, dry place and keep it sealed.
Humidity makes peppermint sticky. A small food-safe desiccant packet in the tin can help in very humid climates.
Is tempering the chocolate necessary?
Not strictly, but tempering gives a glossy finish and a clean snap at room temperature. For a quick treat, gentle melting and fridge-setting works well.
For gifting, tempering is a nice upgrade.
In Conclusion
White Chocolate Peppermint Bark with Crushed Candy Canes is simple, festive, and always a hit. With a handful of ingredients and a little chill time, you get a beautiful treat that tastes like the holidays. Make it classic, swirl it with dark chocolate, or add your own twist.
Either way, it’s a sweet gift to yourself and everyone lucky enough to share it.
White Chocolate Peppermint Bark with Crushed Candy Canes - A Festive, No-Bake Treat
Ingredients
Method
- Prep the pan: Line a rimmed baking sheet with parchment paper. For thicker bark, use a smaller sheet or an 8x12-inch pan.
- Crush the candy canes: Place unwrapped candy canes in a plastic bag. Tap gently with a rolling pin until you have a mix of smaller pieces and peppermint dust.
- Melt the chocolate: In a microwave-safe bowl, heat white chocolate in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler over gently simmering water. If using, stir in a teaspoon of neutral oil or a bit of cocoa butter for shine.
- Flavor it: Stir in peppermint extract and a pinch of sea salt. Start with 1/2 teaspoon extract, then taste. Add a drop more if you want a stronger mint flavor.
- Optional dark chocolate layer: Melt dark chocolate separately and spread into a thin, even layer on the parchment. Chill 5–7 minutes until just set but still slightly tacky. This helps the white layer adhere.
- Spread the white chocolate: Pour the white chocolate over the prepared pan (or over the tacky dark chocolate). Use a spatula to spread it to about 1/4 inch thickness.
- Top with candy canes: Sprinkle the crushed candy canes evenly over the surface. Gently press them so they stick as the chocolate sets.
- Chill to set: Refrigerate for 20–30 minutes, just until firm. Don’t leave it for hours or it may sweat when brought back to room temperature.
- Break into pieces: Peel the bark off the parchment and snap into irregular shards. Aim for palm-sized pieces for gifting.
- Serve or store: Keep at cool room temperature in an airtight container, or refrigerate if your kitchen is warm.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
