Candy Cane Bark


A wonderful Christmas gift from the kitchen, this chocolate and peppermint candy is simply delicious. For easy cleanup, line the baking sheet with foil.

Candy Cane Bark
Photo: Peter Krumhardt
Prep Time:
10 mins
Cook Time:
20 mins
Chill Time:
30 mins
Total Time:
1 hrs
1-1/4 pounds


  • 6 ounce chopped chocolate-flavor candy coating

  • 3 ounce chopped milk chocolate bar

  • 6 ounce chopped vanilla-flavor candy coating

  • 3 ounce chopped white chocolate baking squares

  • ¼ cup crushed pepperment candy canes


  1. Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.

  2. In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.

  3. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.

  4. Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.


Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.

Nutrition Facts (per serving)

55 Calories
3g Fat
6g Carbs
1g Protein
Nutrition Facts
Calories 55
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Total Carbohydrate 6g 2%
Protein 1g
Calcium 20.2mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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