I made all these pretty presents — well, I designed the artwork and used Shutterfly to create personalized gifts for people I love, then paired them with the most delicious homemade peppermint bark. Both projects were quick and easy, and the combination felt so special. Read on to make your own.
This project brought me a lot of joy from start to finish. I enjoy painting and crafting, but I don’t always have room or time for large-scale handmade gifts. Designing small personalized items and bundling them with a simple batch of candy cane bark felt festive and manageable. (Full disclosure: I accidentally inhaled a bit of candy cane dust and felt like a very industrious elf.)
Now about the peppermint bark: it’s astonishing how good this is. If you like mint chocolate, this version is a standout — a layer of bittersweet chocolate topped with vanilla-y white chocolate and finished with the crisp crunch of crushed candy canes. The texture and contrast are wonderful. The method is simple: melt, stir, chill, spread, and sprinkle. The only tip I’ll emphasize is to use high-quality chocolate bars rather than chips or baking buttons for the best flavor and texture.
The recipe below makes enough to fill four small 3-ounce bags as gifts, but it’s easy to double or triple the quantities if you want more. Some recipes call for peppermint extract, but I find that finely crushed candy canes give just the right mint intensity without overwhelming the chocolate. I also melt a little candy cane into the dark chocolate base for a subtle mint note.
In a season of too many purchases, there’s something meaningful about giving a handmade treat. This peppermint bark is quick, affordable, and feels personal — a great addition to holiday gift-giving.
Easy White Chocolate Christmas Bark Recipe
Ingredients
- 5 oz good-quality dark chocolate 60–70% cocoa, chopped
- 7 oz good-quality white chocolate chopped
- 3 candy canes finely crushed
Instructions
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Place the chopped dark chocolate in a large microwave-safe bowl. Microwave on 50% power for 2 minutes, then stir. The chocolate should be about 80% melted; if it isn’t, continue microwaving in 30-second intervals at 50% power, stirring between intervals until mostly melted. Stir in 1 tablespoon of the finely crushed candy cane so it melts slightly into the chocolate. Spread the melted dark chocolate on a parchment-lined baking sheet into a roughly 10 x 7-inch rectangle. Freeze for 10 minutes to firm up.
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Thoroughly wash and dry the bowl, then add the chopped white chocolate. Melt the white chocolate using the same method: microwave at 50% power, stirring until about 80% melted, then finish stirring until smooth. Let the white chocolate cool at room temperature for about 5 minutes so it thickens slightly but is still pourable. Pour and spread it quickly and evenly over the chilled dark chocolate, using an offset spatula or similar tool to reach the edges. Avoid overworking the white chocolate, since vigorous spreading can warm the dark layer below. Immediately sprinkle the remaining crushed candy canes over the top. Let the bark set at room temperature for about 2 hours, or refrigerate/leave overnight until fully firm.
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Lift the set bark from the baking sheet using the parchment and break it into uneven pieces. Store the pieces between layers of parchment or wax paper in an airtight container for up to two weeks, or longer if it lasts that long.
Tried this recipe? Leave a comment!
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