Peppermint Stick Chocolate Bark

Cuisinart original

Quick to prepare, this recipe makes delicious chocolate bark that's also a fun homemade gift for the holidays. 


No servings information available


  • 1lb bittersweet chocolate, chopped
  • 4 full-size candy canes, broken into pieces
  • 1½ oz white chocolate, chopped (or ¼ cup chips)

Nutritional information

No nutrition information available


  1. Put the bittersweet chocolate into a double boiler set over medium heat.
  2. While chocolate is melting, line a rimmed baking sheet with a nonstick silicone baking mat; reserve.
  3. Put the candy cane pieces into a Cuisinart® Food Processor or mini chopper fitted with the chopping blade. Pulse until finely chopped; reserve.
  4. Once the chocolate has melted, spread onto the baking mat to about a 12-inch rectangle or oval (it does not need to be a perfect shape). Top with the chopped candy canes. Tap pan a few times to remove any air bubbles.
  5. Transfer bark to refrigerator to chill slightly, about 1 hour.
  6. While the bark is chilling, melt the white chocolate in a double boiler set over medium heat. Once fully melted, drizzle over the chilled bark. Return to the refrigerator to fully set, a minimum of 3 hours. 
  7. Once sufficiently cooled, break into pieces and serve. 

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