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Sussex Holiday GuidebyLocal Loop
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Candy · 365 Days of Baking and More

3-Ingredient Peppermint Bark

A classic Christmas candy with just three ingredients: dark chocolate, white chocolate, and crushed candy canes. A simple homemade gift.

Recipe adapted from 365 Days of Baking and More — view original recipe (opens in a new tab).

Directions independently written by Local Loop; not tested in our kitchen. Photo courtesy of 365 Days of Baking and More.

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Crushed peppermint candies beside bowls of white and dark chocolate

The recipe

Varies by how it's cut
Prep
10 min
Cook
10 min
Chill
10 min
Total
30 min

365 Days of Baking and More lists 10 minutes prep, 10 minutes cook, and 30 minutes total; the extra 10 minutes is the refrigerator chill that hardens the bark.

Ingredients

0 of 3 checked

For the bark

Equipment

  • Microwave-safe bowls
  • Baking sheet or baking pan
  • Parchment paper
  • Zip-top bag or food processor
  • Rolling pin
  • Sharp knife

Allergen note: Contains milk and soy; soy lecithin is common in chocolate chips. Check the chocolate and candy labels for allergen and cross-contact warnings.

Instructions

  1. Crush the candy

    Put the candy canes or hard peppermint candies in a zip-top bag and crush them with a rolling pin, or blitz them briefly in a food processor.

  2. Melt the dark chocolate

    Microwave the dark chocolate chips in a microwave-safe bowl for 45 seconds, then stir. Continue heating in 10-second bursts, stirring between each, until completely smooth.

  3. Melt the white chocolate

    Melt the white chocolate chips in a separate bowl the same way. Stir ¼ cup of the crushed peppermint into the white chocolate.

  4. Layer the bark

    Line a baking sheet or pan with parchment paper. Pour on the dark chocolate and spread it into an even layer about ¼ inch thick, then pour the white chocolate over it and carefully spread to cover.

  5. Top and chill

    Scatter the remaining ¼ cup of crushed candy canes over the top. Refrigerate for about 10 minutes, until the chocolate is hard.

  6. Cut and serve

    Slice the hardened bark into small pieces with a sharp knife.

Kitchen notes

  • 365 Days of Baking and More keeps this bark to three ingredients — any chocolate chips, chocolate bark, or baking morsels work, and better-quality chocolate gives better-tasting bark.
  • Use milk chocolate chips for a sweeter bark, or chocolate melting wafers if you prefer; wafers set a little softer.
  • The source stirs half of the crushed peppermint into the white chocolate and sprinkles the other half on top.

Storage & make-ahead

365 Days of Baking and More says to store the bark in an airtight container in the refrigerator, where it keeps up to 3 weeks in a cool place. It is fine left out at room temperature for a few hours during a party or gift exchange; it just won't stay as fresh as long.