Candy Cane Bark is a quick and easy festive treat made with simple ingredients! Perfect for gift gifting or dessert it only takes 5 mins to make!
My Candy Cane Fudge uses a similar combination of ingredients for a fudgy festive treat!
Not only is this recipe quick and easy but it also only uses 2 ingredients!
Christmas is the best time of the year to do fun, festive recipes and the combination of Candy Canes and Chocolate is simply irresistible!
Quick to make with a 2 minute microwave time and 15 minute set time, this is the easiest festive recipe about town!
This is a fun recipe that you can get the kids to help with, switch up the topping and wrap as a gift idea.
The ingredients needed for the recipe are shown in the photo below. You should be able to get both at your local grocery store during the festive season.
As you can see the recipe calls for:
- dark chocolate: this is my preference for this recipe as the bitterness of the dark chocolate helps cut through the sweetness of the candy canes. You can use milk, dark or white chocolate for the recipe. So choose your favourite to the equivalent amount in the recipe card below. You can also use chocolate melts, chips, bits or a block (cooking chocolate), broken into pieces. I am using chocolate melts as they are my favourite to work with.
- candy canes: I am using the traditional red and white peppermint flavoured candy canes. You can use alternative coloured ones if you choose.
One point to consider about the Candy Canes (especially in Australia and warmer climates). They can have a tendency to melt. To avoid this issue, keep the chocolate bark refrigerated until ready to serve.
Step by Step instructions
Here are the step by step instructions needed to make the recipe. We start by lining a flat baking tray with paper and preparing the Candy Canes. (Mine measures 35 x 28 cm)
- Line a flat baking tray with baking/parchment paper (Photo 1)
- Add Candy Canes to a food processor with the blitz blade (Photo 2)
- Blitz for 5 to 10 seconds till they are crushed into little pieces (Photo 3)
- Add dark chocolate to a microwave save jug (Photo 4)
The size of the baking tray doesn't matter too much as the only difference will be the thickness of the chocolate bark.
How to make Candy Candy Bark
The important thing to note for the recipe is that we melt the chocolate for the bark, but not the candy canes.
They stay as is and get added on top of the chocolate, much like sprinkles when decorating cakes or cupcakes!
It will be LOUD when you are blitzing the candy canes! The food processor will sound like it has rocks in it.
Don't be alarmed as it only takes 5 to 10 seconds to blitz them.
If you don't have a food processer another method you can try it to add them to a zip lock bag, push down to remove any air, seal and use the back of a spoon to crush them into small bits.
- Microwave the chocolate for 2 mins on high (Photo 5)
- Transfer the chocolate to the lined baking tray (Photo 6)
- Spread the chocolate into one layer with a spatula (Photo 7)
- Decorate the melted chocolate with the candy cane pieces (Photo 8)
It chocolate will begin to set reasonably quickly after it had been spread into a layer.
So work with this in mind to ensure the candy cane pieces 'stick' to the wet chocolate as it sets.
As you can see from the photos above, once the bark is set, it is a simple matter of breaking it into pieces.
There is no right or wrong here.
You can use a knife and try and be precise or be free to break into pieces that are assorted shapes and sizes.
Each bite into the bark delivers a sensational combination of crunchy peppermint candy cane flavour with smooth dark chocolate!
It is seriously delicious!
If Christmas baking is your thing (isn't it all of our thing!) then you might be inspired to try one of the follow from my Christmas recipes collection:
PIN and save this recipe for later!
I would love to hear your feedback below, please let me know if you make the recipe!
Candy Cane Bark
- Food processor
- Baking paper
- Flat Baking Tray
- Heatproof jug
- 400 grams dark chocolate Note 1
- 12 candy canes Note 2
- Line a flat baking tray with parchment paper
- Remove the plastic wrapping from the Candy Canes and add unwrapped Candy Canes to the food processor. Blitz for 5 to 10 seconds to break into small pieces
- Add dark chocolate to a heatproof jug. Microwave the chocolate for 2 mins. Use an oven mit to grab the handle and remove, use a spoon to stir till all of the chocolate is fully melted.
- Transfer melted chocolate onto lined baking tray.
- Use a spatula to spread the chocolate left, right, up and down to form a loose rectangle.
- Decorate the chocolate with the Candy Cane pieces, then place in the fridge to set.
- After 15 mins, remove and break into pieces
- Store Candy Cane Bark in a sealed, air tight container in the fridge for up to 2 weeks.
- Note 1 You can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 400 grams.
- Note 2 I use the standard size (large) not mini Candy Canes.