PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinusShoppable Banner MobileShoppable Banner Desktop

97% would make again

Peppermint Bark

Tasty Team



for 15 servings

  • 25 mini candy canes
  • 4 cups chocolate chips (700 g)
  • ½ teaspoon peppermint extract
  • 3 cups white chocolate chip (525 g)

Nutrition Info

Powered by
    Calories 531
    Fat 28g
    Carbs 74g
    Fiber 2g
    Sugar 57g
    Protein 5g

Estimated values based on one serving size.



  1. Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
  2. In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
  3. Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.

  5. Sprinkle the crushed mini candy canes over the white chocolate.
  6. Freeze for at least 1 hour.
  7. Remove the bark from the freezer and break into pieces.
  8. Enjoy!

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.


You have opted out of "sales" of personal data. This will not opt you out of all ads. Click the privacy policy link for more info.