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Candy Cane Marshmallow Bark- An easy versatile candy bark recipe with candy canes and marshmallows!
I have to admit I am absolute Christmas junkie. I actually started listening to Christmas music this year before Thanksgiving. I know, so wrong. However, I just love this time of year. The music, the lights, the decorations. Tell me I am not alone? But I have to admit, I have yet to bust out my Christmas decorations. It’s definitely on my to do list this weekend. The sad part though, I don’t think I’m putting up a Christmas tree this year. (Insert multiple sad faces here). Here’s the thing. It’s not that I don’t want to. But I moved into a new apartment in September, and it’s just dawning on me, there is no room! It’s awful! And I have always put a Christmas tree up. I mean always. I was the girl in the college freshmen dorm who brought a 6 foot tree with her and put it up. Yup, I did that. Thank goodness for easy going roommates.
Ok, so that means two things. I’m going to decorate the bejeezus out of my apartment and I’m going to be doing a lot of baking to make up for it. My apartment living space might be smaller, but my kitchen is a lot bigger than my last one, so I can make up for the lack of a tree by cranking out a ton of holiday cookies and candies. Starting with these…
A candy bark recipe. With candy canes and marshmallows of course.
Are you singing along in your head too?
I know that candy bark isn’t very original I guess, but it’s still so easy to make. You can adapt to what you like, make double or triple batches for co-workers and give it away gifts. Or do as I did find yourself keep breaking off piece after piece.
Ok so let’s talk ingredients and process shall we?
- Chocolate– I used a combination of white and semi-sweet. You could stick with all white chocolate, milk, dark. Whatever you want. Just use good chocolate. I can’t stress that enough.
- Crushed Candy Canes– I love the peppermint and chocolate flavor combo. But the candy canes serve another purpose. CRUNCH. You could go with any kind of crunch that you suits your fancy or based on what you have on hand. Nuts work great here- pecans, almonds, or macadamia nuts. Because you don’t bake this, I would highly recommend toasting your nuts first to bring out their flavor if you go that route. Here are some other great ideas for crunch add ins: toasted coconut, peanut butter chips, toffee, and any kind of nut
- Marshmallow– For extra added sweetness and a change in texture. I totally loved the soft vanilla-y bite of the marshmallow mixed with the peppermint crunch of the candy cane. If marshmallows aren’t your thing, or you just don’t feel like making another trip to the store, here a few other optional mix-ins: drid fruit, crystallized ginger, candied orange peel. You could even add in a dash of spice if you’re feeling daring. Sea salt would be great, red pepper flakes if you like a little heat, or maybe some cardamom or toasted fennel seeds for the adventurous.
- Technique: Ok technique. You basically have two options. Microwave or stovetop. If you use the stovetop, you could set up 2 (or 1 depending on how many types of chocolate you choose) double boilers at heat at the same time. A double boiler is basically a heat-safe bowl set over a pot of a few inches of simmering water. I chose the microwave method. The only issue with the microwave is you have to switch out your different bowls of chocolate ever 15 seconds, which can be kind of pain. If you use the microwave method, be sure to stir every time you take it out. Your chocolate has a tendency to hold the shape even if it’s actually melted, and you are more likely to burn it if you don’t stir in between. After the chocolate has melted, pour the chocolate onto your prepared sheet and spread it out. Then of course add your toppings. You can’t forget those. You do need to let the bark harden for about an hour or so before you break it up to yummy pieces.
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Candy Cane Marshmallow Bark
- 1/2 cup pound white chocolate
- 1/2 cup pound semi-sweet chocolate
- 1/2 cup crushed candy canes
- 1/2 cup mini marshmallows
- 1. Prepare a baking sheet with tinfoil. Press out the creases.
- 2. Make sure all your tools are dry. If using bars, chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate into a microwave-safe bowl. (For swirled bark, put all but 1/2 cup of each chocolate in 2 seperate bowls.)
- 3. Microwave 30 second intervals, then stir with a rubber spatula. Continue microwaving at 30-second intervals, stirring in between each time, until melted, about 3 to 5 minutes total. (for swirled bark, microwave each bowl in 15 second intervals seperately).
- 4. Immediately add the reserved chocolate and stir vigrously until melted and shiny. There may be a few unmelted pieces.
- 5. Pour the chocolate onto the prepared baking sheet. Use a rubber spatula to spread it out into a 10 to 12 inch circle, about 1/4 inch thick.
- 6. For the swirled bark, pour 2 chocolates side by side on the baking sheet; use the spatula to swirl together.
- 7. Press your crunchy and chewy toppings into the chocolate; arranging them so each bite has a mix of flavors and textures. If you decide to throw in spices ever, do so now. Let the bark harden at room temperature for about 1 hour. If the room is warm you may need to freeze the bark for a few minutes. Break into pieces and store in airtight container at room temperature for 1 to 2 weeks.