This white chocolate Christmas bark is full of peppermint candy canes and Christmas sprinkles. It's a delicious sweet treat that's perfect for making with kids or giving out as edible Christmas gifts. And with just 4 simple ingredients, it couldn't be easier to make!
If you're looking for a quick and easy festive snack, this white chocolate Christmas bark is just the thing! It's fun, it's full of flavour and it has a nice crunchy texture. And even better, there's no need to turn the oven on to make it! Just melt the chocolate, add your toppings then leave it to set. Simple!
This recipe is fun to make with children and if you package it up into small cellophane bags, it makes an adorable edible gift. It's super easy to customise too- add any of your favourite toppings or mix-ins.
If you'd like detailed ingredient and equipment notes, photos, top tips, answers to FAQs and more, just keep on reading. For those who prefer the quick, condensed version of the recipe, you can find it in the recipe card at the end of the post. Enjoy!
Ingredient notes
- White chocolate: Any old white chocolate will do. I usually just use the supermarket own-brand white chocolate because it tastes just as delicious as the more premium ones, especially once you add the peppermint flavouring.
- Peppermint extract: I find that anything between ½ a teaspoon and 1 full teaspoon of peppermint extract is enough to give a nice hint of minty flavour without totally overpowering this dessert. I used ½ teaspoon but if you like it stronger, use 1 teaspoon.
- Candy canes: Candy canes are an absolute must for white Christmas bark! I crushed them up using the end of a heavy rolling pin. This makes it easier to sprinkle them on top of the melted chocolate.
- Candies: You can add any other festive topping to your bark. I used red and green mini M&Ms and some Christmas cake sprinkles. I've included some other ideas further on in the post.
Equipment
Aside from the ingredients, here's what else you'll need to make Christmas white chocolate bark...
- 8x8-inch tin and baking paper: Using a square tin rather than a baking tray will help the bark to hold its shape and prevent it from becoming too thin. You'll need to line it with some baking paper to make it easy to remove the bark later on.
- Heatproof bowl: For melting the chocolate in. Alternatively, you can do this in a saucepan over low heat on the stove.
- Rolling pin and freezer bag: To crush up the candy canes.
- Utensils: A teaspoon and a tablespoon for measuring, and a sharp knife to cut the bark once it's set.
How to make peppermint Christmas white chocolate bark
Step 1: Start by lining an 8x8-inch tin with baking paper. I recommend leaving a bit of paper hanging over each side so you can just lift the bark out when it's set.
Step 2: Next, break 300g of white chocolate into segments then add it to a heatproof bowl. Melt it in the microwave, taking it out and stirring it every 30 seconds until there are no lumps left. Alternatively, you can melt it in a saucepan over very low heat on the stove. Stir gently until it's fully melted.
Step 3: Add ½-1 teaspoon of peppermint extract to the melted chocolate. Mix well to combine.
Step 4: Pour the chocolate into your lined tin and spread it out evenly. Make sure you get it all the way to the edges.
Step 5: Place 2 full-sized candy canes into a freezer bag and use a rolling pin to bash them up into small pieces. Sprinkle the candy cane pieces on top of the melted white chocolate.
Step 6: Add a sprinkling of mini M&Ms or any of your other favourite candies, along with some festive sprinkles.
Step 7: Pop your candy cane Christmas bark in the fridge or let it sit out at room temperature until solid. Then remove it from the tin, cut it into shards and enjoy!
Christmas bark tips
- Don't overdo it with the peppermint extract. ½-1 teaspoon gives a good kick of flavour without being overpowering.
- Melt the chocolate slowly to prevent it from burning or seizing, especially if you're melting it in the microwave. Make sure to take it out and stir it every 30 seconds.
- Chocolate bars will melt better than chocolate chips. This is especially true for white chocolate, which is a bit more difficult to work with than milk or dark chocolate.
- If you plan to gift your festive bark, I recommend letting it set at room temperature instead of the fridge. Although setting it in the fridge won't affect the texture or flavour, it can create sugar bloom, which will cause a film to appear on top of the bark.
Other topping ideas
If you want to make your bark even more festive but are not sure what else to add, here are some of my favourites...
- Honeycomb pieces
- Gummy bears
- Mini gingerbread men pieces
- Mini marshmallows
- Salted pretzels
FAQ
If you keep it in an airtight container in the fridge, it'll last for up to 4 weeks. This makes it perfect for gifting your friends and family throughout the holidays!
Yes, you can put the pieces into freezer bags or airtight containers, or you can wrap the whole slab in clingfilm. If you want to stop pieces from sticking together in the freezer, you can separate them with sheets of baking paper or you can pre-freeze them on a baking tray. Freeze for up to 3 months and defrost in the fridge overnight. Do not refreeze.
Yes! You could add some melted milk chocolate along with the white then drag a toothpick through it to create a marbled effect. Alternatively, you can melt 200g of milk chocolate, spread it into the tin and freeze it for 10 minutes before adding the melted white chocolate on top.
More chocolate bark recipes:
- Christmas smores bark
- Chocolate marshmallow pretzel bark
- M&M chocolate bark
- Milk chocolate pecan bark
- White chocolate peanut butter bark
I hope you have fun making this white chocolate Christmas bark! If you try the recipe at home, please leave a comment and rating below to let me know how it goes. Enjoy!
White Chocolate Christmas Bark With Candy Canes
Ingredients
- 300 g White chocolate (10.5oz)
- ½-1 Teaspoon Peppermint extract (adjust to taste)
- 2 crushed Candy canes
- 2-3 Tablespoons Mini M&Ms
- Handful Christmas sprinkles
Instructions
- Line an 8x8-inch tin with baking paper.
- Melt the white chocolate in a heatproof bowl then stir in the peppermint extract.
- Spread the chocolate into your lined tin then top with the crushed candy canes, M&Ms and cake sprinkles.
- Leave it to set at room temperature or pop it in the fridge for a couple of hours until the chocolate is fully set. Then break or cut it into pieces and enjoy!
Video
Notes
- Store for up to 4 weeks in an airtight container in the fridge.
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