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Easy 3-Ingredient Peppermint Bark Recipe

Three stacked pieces of dark and white chocolate peppermint bark recipe topped with crushed candy canes.
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Make this classic Christmas candy at home. This no-bake peppermint bark uses simple layers of dark and white chocolate topped with crushed candy canes. It is quick to prepare and perfect for holiday gifting.

Ingredients

Scale
  • 8 ounces semisweet chocolate, chopped
  • 8 ounces white chocolate, chopped
  • 1 cup crushed candy canes

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt the semisweet chocolate. You can use a double boiler or microwave in 30-second intervals, stirring well after each interval until smooth. Avoid overheating the chocolate.
  3. Pour the melted semisweet chocolate into the prepared pan. Spread it into an even layer using an offset spatula.
  4. Sprinkle half of the crushed candy canes evenly over the melted dark chocolate layer. Gently press them into the chocolate with the back of a spoon.
  5. Melt the white chocolate using the same method as the dark chocolate.
  6. Carefully pour the melted white chocolate over the dark chocolate layer. Spread it gently to cover the surface. Do not mix the layers.
  7. Sprinkle the remaining crushed candy canes over the white chocolate layer.
  8. Place the pan in the refrigerator and chill for at least 1 hour, or until the bark is completely firm.
  9. Once set, lift the bark out of the pan using the parchment paper overhang. Break the bark into irregular pieces.
  10. Store the peppermint bark in an airtight container at room temperature or in the refrigerator.

Notes

  • For the smoothest layers, ensure your chocolate is melted slowly. If the chocolate seizes or becomes thick, add a teaspoon of vegetable oil or shortening and stir until smooth again.
  • To crush candy canes easily, place them in a sturdy zip-top bag and crush them with a rolling pin or the bottom of a heavy pan.
  • For a more luxurious finish, use high-quality chocolate bars instead of chips.
  • If you want a slightly thinner bark, use a 9×13 inch pan instead of an 8×8 inch pan.

Nutrition

Find it online: https://cookingzenith.com/peppermint-bark-recipe-no-bake-holiday-chocolate/