Everyone loves Chocolate Peppermint Bark; it’s a delicious, easy-to-make recipe that’s great for using up leftover candy canes!
While I was growing up, my mom used to solve our leftover candy cane problem by saving them to hang on the next year’s Christmas tree.
This happened every year, so I’m sure we ended up with some candy canes there were over five years old. We tried to keep the old canes (the ones that were supposedly for decoration only) separate from the new ones that were for eating, but of course once they were all on the tree my sister and would I forget which ones were which. We’d inevitably eat a few old canes (yeah, kids are gross).
Oddly enough, the old canes didn’t taste as disgusting as you might think they would. Come to think of it, that is really gross, and makes me wonder just how old the fresh ones are if the old ones taste fresh, lol.
Since then, we’ve come up with a better way to use up extra (or leftover) candy canes: Chocolate Peppermint Bark! It couldn’t be easier to make and is literally fool-proof. And peppermint chocolate is one of everyone’s favorite flavor combinations!
This treat comes together in just 15 minutes of hands-on time (that doesn’t include the time it takes to harden, so be sure to factor that in), and always looks impressive.
Pro Tip: Packaged in a festive holiday box, Peppermint Bark is a perfect last-minute Christmas gift or party treat.
In This Article
How Long Does Peppermint Bark Keep?
Peppermint Bark keeps well for up to 2 weeks. Store it in an airtight container (stacked between parchment paper if need be) at cool room temperature.
Should Chocolate Bark be Refrigerated?
If it’s summertime (or if room temperature is above 72F), store it in an airtight food storage container in the fridge.
Can I Freeze Peppermint Bark?
Yes! Here is the best way to freeze peppermint bark:
- Stack it on a plate between layers of parchment paper.
- Wrap the plate with plastic wrap or aluminum foil.
- Place the wrapped plate into a gallon-sized zip-top bag.
- To thaw, let it sit overnight in the fridge.
Who Invented Peppermint Bark?
Like a lot of food pop culture items, it’s hard to know exactly who invented this festive treat. According to Mental Floss, it dates back to at least the 1960’s. The St. Petersburg Times had an ad for peppermint bark in a printed newspaper dated September 12, 1966.
Williams Sonoma made peppermint bark as we know it today popular. According to delish, in 1998 Chuck Williams asked a team of three merchants to come up with a nostalgic festive treat. It blew up in popularity, and, as they say, the rest is history.
More Chocolate Peppermint Recipes to Try:
- Skinny Peppermint Mocha Latte
- Chewy Double Chocolate Peppermint Cookies
- Dark Chocolate Peppermint Brownies
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Chocolate Peppermint Bark
Ingredients
- 12 ounces good quality semisweet chocolate chips
- 12 ounces good quality white chocolate chips
- 6 regular-sized peppermint candy canes crushed
Instructions
- Line a half sheet pan 18 by 13-inches) with parchment paper and set aside.
- Melt the semisweet chocolate in a microwave or a double boiler; pour onto the prepared dish and spread in an even layer into a rectangle about 14 by 10-inches (an offset spatula works well for this). Let the semisweet chocolate harden.
- Melt white chocolate in a microwave or a double boiler; pour onto the hardened semisweet chocolate and spread in an even layer.
- Sprinkle the crushed candy canes on top.
- Let the white chocolate harden before cutting into squares or breaking into pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Faith's Tips
- This recipe yields 1 (14 by 10-inch sheet) of candy, about 1 2/3 lbs (750 g) of candy. I find it makes 12 generous-sized servings.
- Packaged in a festive holiday box, Peppermint Bark is a perfect last-minute Christmas gift or party treat.
- Stack it on a plate between layers of parchment paper.
- Wrap the plate with plastic wrap or aluminum foil.
- Place the wrapped plate into a gallon-sized zip-top bag.
- To thaw, let it sit overnight in the fridge.
Nutrition
This post was first published on An Edible Mosaic on December 26, 2010. It was updated with new photos on December 4, 2013, and more information on December 9, 2019.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
peppermint bark is one of my faves during the holidays. looks yummy!
Can you believe that this was the first Christmas where all the candy canes disappeared! Well, better to the kids at our community center than in my tummy. LOL
I’m book marking your recipe because in a few days I will be celebrating another party with them. I’m sure the center would be interested in this treat ;o)
BTW…love the pics!
Ciao for now,
Claudia
These are so unique and so pretty :)
Peppermint bark is one of my favourite holiday treats. I just love the mint/chocolate combo!
Such a simple and delicious way to handle leftover candy canes. I love it!