Triple Chocolate Candy Cane Hot Cocoa Bark Recipe

This Triple Chocolate Peppermint Bark recipe pairs dark and white chocolate, milk chocolate chips, marshmallows, and mini candy canes for a fun holiday treat.

triple chocolate peppermint bark on marble countertop

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Triple Chocolate Peppermint 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 the other varieties that I decided to make was this recipe for triple chocolate candy cane bark.

The hardest part of making homemade bark is tempering the chocolate. So, after you master that skill, it is pretty easy to make a few chocolate bark varieties in one day. All you have to do is just double (or triple) the amount of chocolate that you are tempering.

I love how easily customizable homemade chocolate bark is. First, you temper the chocolate and spread it in a prepared pan. Then, all you have to do is sprinkle whatever toppings you like that taste good with chocolate.

I think that pretty much anything goes! Not a lot of things taste bad with chocolate.

The kids were thrilled with this triple chocolate peppermint bark.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.

Chocolate Peppermint Bark Ingredients

This is a really easy peppermint bark recipe with minimal ingredients. Here’s what you’ll need to make this chocolate bark recipe:

  • Dark chocolate
  • White chocolate
  • Crushed candy cane pieces
  • Mini marshmallows
  • Milk chocolate chips
  • Mini candy canes

How to Make Chocolate Peppermint Bark

Like I said, this candy cane bark is very easy to make. Once you master the art of tempering chocolate, you can make any chocolate bark you’d like. Here’s how I make this triple chocolate peppermint bark:

  1. In two separate double boilers, temper the dark and white chocolates.
  2. Once tempered, pour the dark chocolate onto a parchment paper-lined cookie sheet. Spread out into a thin layer.
  3. Drizzle large spoonfuls of white chocolate over the dark chocolate.
  4. Sprinkle the crushed candy cane pieces, mini marshmallows, milk chocolate chips, and whole mini candy canes on top.
  5. Let sit at room temperature until set, then break into pieces.

How to Store Chocolate Bark

You’ll need to keep this triple chocolate peppermint bark in an airtight container at room temperature. It’ll last up to a week, noting that the marshmallows may harden slightly over time.

Can I Put Chocolate Bark in the Fridge to Set?

Technically, yes. However, placing chocolate peppermint bark in the fridge will cause condensation to form and the tempered chocolate may lose some of its shine. If you have time, I highly recommend letting the candy cane bark rest on your counter to set.

chocolate peppermint bark on marble countertop

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Tips for Making Chocolate Peppermint Bark

As I said, you’re welcome to customize this chocolate peppermint bark however you’d like. For example, you could drizzle milk chocolate over the dark chocolate and use white chocolate chips instead. Or add a drop or two of peppermint extract to the dark chocolate and omit some of the candy canes.

When sprinkling the toppings onto the chocolate peppermint bark, be sure to gently press the mini marshmallows and whole candy canes into the melted chocolate. You don’t want the toppings to fall off the bark as you eat it!

This triple chocolate candy cane bark makes for a lovely holiday gift. Break off a few pieces, then place inside a pretty cellophane bag and tie it off with some colorful ribbon. Or place inside a holiday-themed box to make your life even easier.

More Edible Gift Ideas:

Homemade candies, like this easy peppermint bark, make great holiday gifts for friends, teachers, and neighbors. Here are a few homemade chocolate bark recipe for your inspiration, Be sure to check out the candy archives in the recipe index for even more Christmas candy recipes!

Bittersweet Chocolate Swirl Fruit and Nut Bark is full of super foods for a healthier holiday treat.

These Homemade Gingerbread Caramels are easier to make than you’d expect. They’re a delicious seasonal twist on regular soft caramels!

Classic pecan Christmas turtles meet dark chocolate bark in this Pretzel Bark recipe

Black Pepper Candied Bacon is a unique edible Christmas gift. It’s the perfect salty and sweet treat!

Who wouldn’t love to be gifted a bottle of Homemade Bourbon Caramel Sauce? Drizzle it atop pie, ice cream, brownies and more.

What homemade candies are you making this holiday season?

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Candy Cane Hot Cocoa Bark

Candy Cane Hot Cocoa Bark

Yield: about 2 lbs. of bark
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes

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.


  • 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


  1. Line a cookie sheet with parchment paper. Set aside.
  2. In a double boiler, slowly melt the dark chocolate over low heat. Make 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.
  4. Turn the heat off as needed so the chocolate doesn't get too hot.
  5. Just keep stirring and eventually the chocolate will slowly melt.
  6. Meanwhile, you'll need to repeat this same procedure with the white chocolate.
  7. Pour the dark chocolate on the prepared cookie sheet, spreading with a spatula to smooth it evenly.
  8. The thickness is up to you depending on how thick you'd like the finished product to be.
  9. 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.
  10. 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.
  11. Let sit at room temperature until set, about 1 - 2 hours.
  12. Then, break into individual serving size pieces.


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

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 378Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 6mgSodium 34mgCarbohydrates 52gFiber 3gSugar 40gProtein 3g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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