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Chocolate Peppermint Bark

Everyone loves Chocolate Peppermint Bark; it’s a delicious, easy-to-make recipe that’s great for using up leftover candy canes!
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings 12 servings
Calories 344kcal


  • 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.


  • 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.
How To Freeze Peppermint Bark:
  1. Stack it on a plate between layers of parchment paper.
  2. Wrap the plate with plastic wrap or aluminum foil.
  3. Place the wrapped plate into a gallon-sized zip-top bag.
  4. To thaw, let it sit overnight in the fridge.


Calories: 344kcal | Carbohydrates: 38g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 32g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg