This Marbled Peppermint Bark will quickly become your favourite holiday treat. All you need is three ingredients to make this recipe everyone will love!

peppermint bark broken up on a marble tray with crushed candy canes on top

Is it just me or is everything around Christmas time better with crushed candy canes sprinkled everywhere? *sprinkles candy canes over entire life.*

This Marbled Peppermint Bark is made with a combination of rich dark chocolate swirled with white chocolate and topped off with crushed candy canes.

This bark only needs three ingredients, and 15 minutes until you’re on your way to choco-peppermint heaven. Last year we did a superfood chocolate bark, but this winter we’re going a little more festive with this one!

What is peppermint bark made of?

Peppermint bark is made with a combination of chocolate and peppermint, usually in the form of crushed candy canes.

You’ll see a variety of recipes for peppermint bark that use different types of chocolate. Any chocolate you love will work (milk chocolate, dark chocolate…etc.) so it really depends on your personal preference.

One thing I recommend is to use high-quality chocolate for the best taste!

How to make this Christmas bark

Chocolate bark is pretty simple to make. you melt chocolate and then spread it out on a baking pan. For this recipe, we start with spreading out the dark chocolate, followed by the white chocolate on top and swirling them together.

Then finally add the crushed candy canes on top and let the chocolate set!

Tips for making this recipe perfectly

  • First things first. a good chocolate bark always starts off with good quality chocolate. So get your hands on some GOOD chocolate friends! I like to use 70% dark chocolate and good quality white chocolate. 
  • If you want to make sure you’re chocolate doesn’t bloom (you know, get those white specks on it) you can temper the chocolate. Tempering chocolate is the process of heating and cooling the chocolate to put it into temper. This gives the chocolate that nice shiny glossy look, and that ‘snap’ when you bite into it. 
  • Tempering chocolate is great if you plan on keeping and storing the chocolate for a few days. If you plan to eat the chocolate bark the same day you make it, your chocolate should stay glossy looking on its own. 
  • Make sure to line your baking pan with some parchment paper, wax paper or a silicon baking mat. DON’T FORGET this step! This is super important to make sure you can easily peel your bark off the baking pan! 
  • I like to chill the chocolate bark in the fridge to set, but if you just can’t wait you can also pop it in the freezer to set. 
a close up of marbled dark chocolate and white chocolate peppermint bark
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marbled peppermint bark

Marbled Peppermint Bark

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 20 servings 1x
  • Category: Dessert
  • Method: Melt
  • Cuisine: American
  • Diet: Gluten Free

Description

Only 3 ingredients and SO easy to make. This Marlbed Peppermint Bark is the best Christmas treat!


Ingredients

Scale
  • 12 oz high-quality dark chocolate
  • 6 oz high-quality white chocolate
  • 2 candy canes

Instructions

  1. Melt the dark chocolate and white chocolate separately in two bowls using a double boiler, or in the microwave in 30-second intervals. (If using a microwave, only melt the chocolate until it’s about 85% melted. Then remove and stir with a spatula until fully melted.)
  2. Cover a large baking pan with parchment paper or a silicon mat.
  3. Pour the dark chocolate onto the pan, then use a spatula to spread the chocolate into a large rectangle, until it is about 1/4 inch thick.
  4. Next, use a spoon and add dollops of the white chocolate evenly on top the dark chocolate.
  5. Use a toothpick to make swirl motions in the chocolate to get a marble effect.
  6. Sprinkle with crushed candy canes then transfer to the fridge until fully cooled.
  7. Use a knife to cut into pieces.

Notes

First things first. a good chocolate bark always starts off with good quality chocolate. So get your hands on some GOOD chocolate friends! I like to use 70% dark chocolate and good quality white chocolate. 

If you want to make sure you’re chocolate doesn’t bloom (you know, get those white specks on it) you can temper the chocolate. Tempering chocolate is the process of heating and cooling the chocolate to put it into temper. This gives the chocolate that nice shiny glossy look, and that ‘snap’ when you bite into it. 

Tempering chocolate is great if you plan on keeping and storing the chocolate for a few days. If you plan to eat the chocolate bark the same day you make it, your chocolate should stay glossy looking on its own. 

Make sure to line your baking pan with some parchment paper, wax paper or a silicon baking mat. DON’T FORGET this step! This is super important to make sure you can easily peel your bark off the baking pan! 

I like to chill the chocolate bark in the fridge to set, but if you just can’t wait you can also pop it in the freezer to set.


Nutrition

  • Serving Size: 1 piece
  • Calories: 143
  • Sugar: 15g
  • Fat: 8g
  • Saturated Fat: 5g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 2g

Keywords: How to make peppermint bark, chocolate bark recipes