Name: Candy Cane Chocolate Bark
Prep time: 15 min
Total time: 375 min
Ingredients: 360 g dark chocolate; 180 g white chocolate; 8 mini candy canes; 3 mini candy canes, (extra to crush); Red and green Christmas M&M’s ((or your favourite Christmas candy)); Red and green Christmas sprinkles

It’s once again that time of year when my brain locks in to full Christmas mode. I’m talking planning homemade gifts, writing lists and dreaming up all the treats I want to share on the blog. Honestly, coming up with edible gifts is one of my favourite things! Cooking is my love language, and there’s something so special about giving all your favourite people something that you made from scratch. Today I’ve got a super simple, insanely delicious homemade gift idea for the peppermint lovers in your life – Candy Cane Chocolate Bark!

This one is a showstopper! It’s colourful, festive and full of texture, but it also happens to be one of the easiest recipes I’ve ever shared. If you can melt chocolate, then you can definitely make this! It comes together in minutes and just needs a couple of hours in the fridge before it’s ready to cut up, package and gift. What I’m saying is that you can definitely be making these on Christmas Eve with no stress!! With the Peanut, Popcorn and Pretzel Bark from my Homemade Christmas ebook getting lots of attention on social media right now, I knew I had to share another flavour combination that I think you’re going to love. It just feels so quintessentially Christmas…

What you’ll need to make Candy Cane Chocolate Bark

Dark chocolate – This forms the base of your bark, so choose a chocolate you genuinely love. I used Cadbury Old Gold (45% cocoa solids) and it was perfect. Melt it (I give some tips below) then spread into a rectangle on a sheet of baking paper. A large metal spatula makes this super easy and gives a nice even base.
White chocolate – This is where the pretty marbling comes in! Once the dark chocolate is spread out, dollop the melted white chocolate over the top. Use a chopstick or skewer to swirl it into beautiful patterns. It becomes the perfect canvas for all your toppings.
Candy canes – Hello Christmas! I love using a mix of mini whole candy canes and crushed pieces for texture. See my tips for crushing candy canes below to protect your bench top and your sanity.
Festive candy – I used Christmas M&M’s because they look so cute, but I found out that the coloured shells can “bloom” slightly after being chilled. They still taste good, but the colour can dull a little. Feel free to use any red and green candy you love.
Christmas sprinkles – Totally optional… but why wouldn’t you want to add sprinkles?! They add so much charm. I used a mix of red and green sprinkles, but white and gold would look beautiful too.

Once the bark has set in the fridge, just slide onto a chopping board and cut it up into random pieces with a sharp knife. I try to slice it so some pieces include a whole mini candy cane, but it’s actually better if the pieces are imperfect and irregular shapes and sizes. Each bit ends up with its own personality!

Tips for making Candy Cane Chocolate Bark

The easiest way to melt chocolate is in the microwave. Break the chocolate block up into pieces and place into a heatproof bowl. Heat in the microwave for 20-30 second bursts, making sure to stir well in between each time. Don’t overdo it because chocolate can burn easily and unfortunately there’s no saving it when it that happens.
If you prefer, you can melt your chocolate in a double boiler. Place a heatproof bowl over a pot of gently simmering water (making sure not to let the bottom of the bowl touch the water). Stir frequently until the chocolate is melted. The bowl will get hot, and there will be a build up of steam when you remove the bowl. Please be careful not to burn yourself!
To crush candy canes without creating a festive explosion across your kitchen (learn from me!), pop the candy canes into a zip-lock bag, seal it, lay it on a folded tea towel and bash with a rolling pin. Aim for a mix of large and small pieces for the best texture.
Make sure to take your toppings right to the edges of your chocolate so that every piece of bark is loaded with the good stuff!
If you live in a warm climate like Australia, keep the candy cane chocolate bark in the fridge until you’re ready to gift it. Because they chocolate isn’t tempered, it softens very easily, and the candy canes can also be affected by humidity. When packaging, try to keep it cool and handle it quickly!
There are so many other options for festive toppings so feel free to use your favourite things! Freeze-dried berries, pistachios or other nuts, your favourite Christmas candy or some added crunch from crushed Oreos or pretzels!

Whether you’re making a batch for last-minute gifting, adding something sweet to a holiday dessert board, or just craving that nostalgic choc-peppermint combo, this Candy Cane Chocolate Bark delivers every time. It’s simple, festive and (most importantly) endlessly adaptable!