Go Back

White Chocolate Peppermint Bark with Crushed Candy Canes - A Festive, No-Bake Treat

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Prep the pan: Line a rimmed baking sheet with parchment paper. For thicker bark, use a smaller sheet or an 8x12-inch pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Top with candy canes: Sprinkle the crushed candy canes evenly over the surface. Gently press them so they stick as the chocolate sets.
  8. 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.
  9. Break into pieces: Peel the bark off the parchment and snap into irregular shards. Aim for palm-sized pieces for gifting.
  10. Serve or store: Keep at cool room temperature in an airtight container, or refrigerate if your kitchen is warm.