Peppermint Chocolate Bark with Candy Canes
A festive, no-bake peppermint chocolate bark made with melted chocolate and crunchy candy canes. Perfect as a Christmas treat, edible gift, or holiday dessert.
Equipment
- 8×8-inch baking pan
- parchment paper
- Heatproof bowl and saucepan (double boiler)
Ingredients
- 7 oz dark chocolate (about 60–70% cocoa), chopped
- 2-3 candy canes (roughly crushed)
- holiday sprinkles
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides.
- Place 7 oz dark chocolate (chopped) in a heatproof bowl set over a saucepan of gently simmering water. Melt slowly, stirring occasionally, until smooth and glossy.
- Pour the melted chocolate into the prepared pan and spread it evenly with a spatula.
- Sprinkle 2-3 candy canes (roughly crushed) and any additional decorations over the surface, gently pressing them into the chocolate.
- Refrigerate for at least 4 hours, or until fully set.
- Once firm, lift the chocolate bark out of the pan and break into pieces by hand or cut with a sharp knife.
Notes
- For clean, straight edges, score the chocolate lightly with a knife after 15 minutes of chilling, then let it fully set before breaking.
- Store peppermint chocolate bark in an airtight container in the refrigerator for up to 2 weeks.