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A quick and easy holiday dessert made with melted chocolate and candy canes.



For the Peppermint Bark

  • 12 ounces dark chocolate (I use Ghirardelli Dark Melting Wafers)
  • 34 candy canes (crushed)

For the Almond Sea Salt Bark

  • 12 ounces dark chocolate (I use Ghirardelli Dark Melting Wafers)
  • 3/4 cup sliced almonds
  • Sea salt


For the Peppermint Bark

  1. Chop the dark chocolate into chunks and melt over a double boiler, or in 30 second increments in the microwave, stirring to make sure it doesn’t burn.
  2. Pour melted chocolate onto a parchment paper lined baking sheet and use a rubber spatula to spread chocolate evenly until about 1/4 inch thin.
  3. Sprinkle the crushed candy canes over the chocolate. Allow chocolate to cool completely (at least 2-3 hours) or for 30 minutes in the fridge. Break and serve!

For the Almond Sea Salt Bark

  1. Follow the same directions as above in numbers 1 and 2, then sprinkle the almonds and sea salt over the chocolate and let cool before breaking and serving!


*I use the Ghirardelli Dark Melting Wafers. They melt easily, and harden up quickly! But regular chocolate chips or a bar of chocolate are also fine to use.