Triple Chocolate Candy Cane Hot Cocoa Bark Recipe

Dark Chocolate pairs white chocolate, milk chocolate chips, marshmallows, and mini candy canes in this Candy Cane Hot Cocoa Bark for a fun holiday treat.

Candy Cane Hot Cocoa Bark

When I was making my Bittersweet Chocolate Swirl Fruit and Nut Bark the other day, I decided that I should make a few other varieties while I was at it, one of which is this Candy Cane Hot Cocoa Bark.

The hardest part of making homemade bark is tempering the chocolate  (what is tempering?), so it is pretty easy to make a few varieties in one day – just double (or triple) the amount of chocolate you are tempering.

I love how easily customizable homemade chocolate bark is. Once you’ve tempered the chocolate and spread it in a prepared pan, all you have to do is sprinkle whatever toppings you like that taste good with chocolate (pretty much anything goes!).

The kids were thrilled with this Candy Cane Hot Cocoa Bark because it features so many of their favorite things – mini marshmallows, crushed candy canes, milk chocolate chips, and whole mini candy canes. With the mix of dark, white, and milk chocolate, and the toppings, it tastes like a candy version of your favorite mug of Candy Cane Hot Cocoa.

Candy Cane Hot Cocoa Bark

more homemade bark recipes to try

Homemade candies like this Candy Cane Hot Cocoa Bark, make great holiday gifts for friends, teachers, and neighbors. Here are some more ideas for your inspiration

What homemade candies are you making this holiday season?

Candy Cane Hot Cocoa Bark

Yield: about 2 lbs. of bark

Prep Time: 30 minutes

Total Time: 2 hours

Dark Chocolate pairs white chocolate, milk chocolate chips, marshmallows, and mini candy canes in this Candy Cane Hot Cocoa Bark for a fun holiday treat.

Ingredients:

  • 24 ounces Dark Chocolate
  • 6 ounces White Chocolate
  • 2 tablespoons crushed candy cane pieces
  • 5 ounces mini marshmallows
  • 1/3 cup milk chocolate chips
  • 8-10 whole mini candy canes

Directions:

  1. Line a cookie sheet with parchment paper. Set aside.
  2. In a double boiler, slowly melt the dark chocolate over low heat. Making sure to stir the chocolate regularly.
  3. Monitor the temperature using a candy thermometer to ensure that the chocolate does not get above 90 degrees - otherwise the chocolate will lose its temper. Turn the heat off as needed so the chocolate doesn't get too hot. Just keep stirring and eventually the chocolate will slowly melt.
  4. Meanwhile, you'll need to repeat this same procedure with the white chocolate.
  5. Pour the dark chocolate on the prepared cookie sheet, spreading with a spatula to smooth it evenly. The thickness is up to you depending on how thick you'd like the finished product to be.
  6. Drizzle large spoonfuls of the white chocolate on top of the dark chocolate, then use a butter knife or wooden skewer to swirl through the chocolate.
  7. Sprinkle the crushed candy cane pieces, mini marshmallows, milk chocolate chips, and whole mini candy canes on top, pressing lightly on the marshmallows and mini candy canes to ensure they stick.
  8. Let sit at room temperature until set, about 1 - 2 hours. Then, break into individual serving size pieces.

Notes:

Store in a cool, dry place for up to 2 weeks.