This Candy Cane Chocolate Bark isn’t the only bark recipe we have on the blog.

For more, check out our list of Unique Candy Bark Recipes. We have recipes for potato chip chocolate bark, St. Patrick’s Day bark, and more.

Candy Cane Chocolate Bark Recipe

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Candy Cane Chocolate Bark Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Almond bark – You can use chocolate chips or even chocolate bars for this, but almond bark is easier to work with because you can’t burn it in the microwave like you can chocolate chips. Plus, almond bark tastes very similar to milk chocolate or semi-sweet chocolate. If you wanted a white chocolate version, you could use vanilla almond bark.
• Candy canes – We use peppermint candy canes in this.

How To Make Candy Cane Chocolate Bark:

Break the candy canes into tiny pieces.

The easiest way to do this is to put the candy canes in a ziptop plastic bag, then bang them with a rolling pin until the pieces are pretty small.

You don’t want any real large chunks because those are hard to chew through.

When you’re doing this, the sharp edges of the crushed candy canes may poke through the plastic bag, so just be aware of that.

Alternatively, you can purchase crushed peppermint candy online and avoid this step.

Microwave the almond bark according to the package.

If you’ve never used almond bark before, a quick bit of help. Chop the almond bark into pieces and put them in a microwave-safe bowl.

Heat it on high for one minute, then stir.

Continue microwaving at 30 second intervals, then stirring, until the almond bark is completely melted.

Quick note: If you’ve never used almond bark, I promise you that it’s so easy. You don’t have to worry about heating it in a pan or double boiler on the stove. And, if you work slowly and it hardens, you can reheat it. You can’t do that with chocolate chips.

Pour the chocolate onto a parchment paper-lined baking sheet.

Quick note: If you have a silicone baking mat, you can use that too. I prefer using one because it’s reusable, so it’s better for the environment and for your budget. But, if you don’t have one, parchment paper works.

You do want to make sure you have something down, though, because melted chocolate can get stuck to a baking sheet when it hardens and it’ll be really hard to remove.

Use an icing knife to spread the chocolate across the parchment paper, creating an even layer.

Sprinkle the candy cane pieces on top of the chocolate while it’s still warm. Sprinkle the crumbs too because that makes it beautiful and giftable.

Gently use the back of a spoon to push the candy cane pieces down into the melted chocolate, just enough to make sure they stick.

If the candy cane pieces sink, that’s okay. But you want the majority of them to be above the chocolate.

Leave the candy cane bark on the counter to cool completely.

Quick note: You don’t want to let it cool in the refrigerator. That can cause the chocolate to cool at different temperatures and cool unevenly, which can cause discoloration.

When it’s cool, use a sharp knife to cut it into bite-sized pieces.

It’s easier to cut it into diagonal strips going one way, then turn the cutting board and cut in diagonal strips going in the opposite direction.

If you’re going to store this, we suggest moving it to a container using a spatula. That way, the heat from your hands doesn’t start to melt it.

Candy Cane Chocolate Bark: Frequently Asked Questions

More Recipes Using Candy Canes:

If you bought a lot of candy canes and now you’re trying to figure out how else to use them, you can make our Candy Cane Chocolate Hearts Recipe and Candy Cane Fudge too.