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White chocolate bark combined with crunchy bits of candy canes and peppermint swirls is my go-to treat for spreading holiday joy on any dessert tray. Each December, we whip up batch after batch of this irresistible peppermint bark, and it vanishes almost instantly. It’s so easy that even the kids get in on the fun, especially when it comes to crushing the candy canes and adding those final touches.
Our family tradition is to make this bark on the coldest day of December. The aroma of peppermint and chocolate fills the kitchen, and it truly feels like the holiday season has finally arrived.
Ingredients
- White chocolate almond bark: Pick a block that’s shiny and unblemished. I always check the label to avoid any fake aftertaste.
- Wilton candy cane melts: These melt wonderfully and pack a peppermint punch. Make sure to grab a fresh bag with unblemished chips.
- Candy canes: Stick to classic red and white ones. Crushing them coarsely gives you the best texture without turning them into dust.
- Andes peppermint crunch baking chips: These small chips combine creaminess with crunch. Be sure the chips are vibrant in color.
- Sprinkles or sanding sugars: Use sparkly types if you're going for a beautiful finish.
Instructions
- Prep the Baking Sheet:
- Cover a large baking sheet completely with parchment paper to keep it from sticking. Taping the corners down works well when you’re spreading the chocolate so it stays put.
- Melt the Chocolates:
- In a large microwave-safe bowl, mix the chopped white chocolate almond bark with the Wilton candy cane melts. Start by microwaving for one minute. Stir thoroughly with a rubber spatula, then microwave in bursts of thirty seconds, stirring well each time until it’s fully melted and smooth. Don't overheat, or you might seize the chocolate.
- Mix in Candy Canes:
- Set half of the crushed candy canes aside for topping and stir the rest into the melted chocolate. Mix well to ensure that every bite has a bit of crunchy peppermint.
- Spread the Bark:
- Pour the chocolate mix onto the parchment-lined baking sheet right away. Using an offset spatula or a spoon, spread it out evenly to about a quarter-inch thickness so it breaks nicely later.
- Add Toppings:
- Sprinkle the reserved crushed candy canes and all the Andes baking chips evenly over the top. If you like, you can add sprinkles or sanding sugar on top, pressing down gently to make sure they stick to the chocolate.
- Let Set and Break:
- Allow the bark to set at room temperature away from heat until it’s fully firm. Once it’s solid, break it into rustic chunks using your hands. For sharper edges, lightly score with a knife first.
My favorite part is definitely the Andes peppermint crunch baking chips on top. Those creamy bits melt in your mouth, and every year, my little niece picks them off first before asking for more. We share a laugh over it, and now it wouldn’t be the holidays without this candy bark and that funny little tradition.
Storage Tips
Keep the bark in an airtight container at room temperature for up to two weeks. If it’s humid or really warm, store it in the fridge to keep it from getting soft. You can also layer parchment between pieces to prevent sticking. It freezes well too—I often stash some for snacking in January.
Ingredient Swaps
You can easily switch the Wilton peppermint melts for any other peppermint-flavored chips, or just use white chocolate if that’s what you’ve got. For a deeper flavor, try semi-sweet or dark chocolate. The Andes chips really elevate this treat, but if you can’t find them, more crushed candy canes or a bit of chopped peppermint chocolate bar will do just fine.
Serving Ideas
Layer the bark high on a platter to spruce up any dessert table or fill small cellophane bags to tuck into stockings for an edible gift. Crumble some on top of vanilla ice cream for a quick treat or use it as a decorative touch for your holiday cupcakes.
Cultural and Historical Background
Peppermint bark gained popularity in the U.S. thanks to candy makers aiming to create a festive treat as nostalgic and joyful as the beloved candy cane. Now, it’s a December favorite in many homes, shared at cookie exchanges and holiday parties.
Seasonal Variations
Swap out the peppermint chips for dried cranberries and pistachios in the spring. Add green sugar sprinkles for St. Patrick’s Day. In the fall, try orange zest instead of peppermint along with a swirl of dark chocolate.
This bark is as festive as it is foolproof. Enjoy making memories with your loved ones while sharing it all season long.
Common Recipe Questions
- → Can I use other types of chocolate for this bark?
Sure! You can swap white chocolate for milk or dark chocolate, but it’ll change the flavor and appearance.
- → How do I crush the candy canes evenly?
Put the candy canes in a sealed plastic bag and gently hit them with a rolling pin until they’re in even pieces.
- → Is it necessary to use peppermint crunch baking chips?
Those crunch chips give extra texture and flavor, but you can also use more crushed candy canes if you want.
- → How long does the bark need to set?
Let the bark sit at room temperature for about an hour, or pop it in the fridge to harden faster.
- → What is the best way to store the bark?
Keep the bark in an airtight container at room temperature for up to two weeks, or refrigerate it for even longer freshness.