This Christmas Candy Recipe is my go-to when I want something festive, quick, and guaranteed to disappear from the dessert tray. It is rich, minty, and beautifully marbled with dark and white chocolate. Make a batch for gifting, sharing, or sneaking with a cup of cocoa by the tree.
Christmas Candy Recipe
Equipment
- 1 Rimmed baking sheet lined with parchment
- 1 Parchment Paper
- 2 Microwave-safe Bowl
- 1 Spatula
- 1 Skewer or butter knife
Ingredients
Christmas Candy Bark
- 12 oz dark or semi-sweet chocolate chopped
- 8 oz white chocolate chopped
- 1 tsp coconut oil or neutral oil optional
- 0.5 cup peppermint candies or candy canes crushed
- 1 pinch flaky sea salt
Instructions
Make the candy
- Line a rimmed baking sheet with parchment paper. Lightly tape the corners of the parchment underneath so it stays flat.
- Place chopped dark chocolate in a clean, dry bowl. Microwave in 20 to 30-second bursts, stirring between each, until about 90% melted. Stir to finish melting with residual heat, or use a double boiler over barely simmering water.
- Pour the dark chocolate onto the parchment and spread into an even 10 to 12 inch rectangle. Tap the tray to smooth.
- Repeat the melting process with white chocolate. If using, stir in a tiny splash of neutral oil for extra gloss.
- Dollop the white chocolate over the dark layer. Use a skewer or butter knife to swirl in gentle figure eights. Do not overmix or the colors will blend.
- Sprinkle crushed peppermint candies evenly over the top. Finish with a pinch of flaky sea salt.
- Chill for 20 to 30 minutes until firm but not rock hard. Lift the bark using the parchment and break into rustic pieces.
Notes
Why You’ll Love This Christmas Candy Recipe
- Fast and no-bake, perfect for busy December days.
- Only a handful of simple ingredients with big holiday flavor.
- Customizable with nuts, pretzels, or festive sprinkles.
- Sets up beautifully for gifting in tins or bags.
- Kid-friendly to make and fun to break into pieces.
Christmas Candy Recipe Ingredients & Substitutions
- Dark or semi-sweet chocolate – Use bars or chips. Choose a smooth-melting brand for a glossy finish.
- White chocolate – Bars melt more smoothly than chips, but either works. If you prefer less sweetness, use all dark chocolate.
- Coconut oil or neutral oil (optional) – A tiny bit helps the chocolate spread and shine.
- Crushed peppermint candies or candy canes – For that classic crunch and cool finish.
- Flaky sea salt – A pinch balances the sweetness.
Substitutions
- No peppermint candies on hand? Use red and white sprinkles or finely crushed hard mints.
- Want a mintier punch without extra candy? Add 1 to 2 drops food-grade peppermint oil to the melted chocolate.
- Need more texture? Add chopped toasted almonds, pistachios, or pretzel bits.
- Dairy-free chocolate works too. Just melt gently and avoid scorching.
Step-by-Step Instructions to Make Christmas Candy Recipe
1. Prep the pan
Line a rimmed baking sheet with parchment paper. Lightly tape the corners of the parchment underneath so it stays flat.
2. Melt the dark chocolate
Place chopped dark chocolate in a clean, dry bowl. Microwave in 20-second bursts, stirring between each, until 90 percent melted. Stir to finish melting with residual heat. You can also use a double boiler over barely simmering water.
3. Spread the base
Pour the dark chocolate onto the parchment and spread into an even 10 to 12 inch rectangle. Tap the tray to smooth.
4. Melt the white chocolate
Repeat the melting process with white chocolate. If using, stir in a tiny splash of neutral oil for extra gloss.
5. Swirl the layers
Dollop the white chocolate over the dark layer. Use a skewer or butter knife to swirl in gentle figure eights. Do not overmix or the colors will blend.
6. Add the crunch
Sprinkle crushed peppermint candies evenly over the top. Finish with a pinch of flaky sea salt.
7. Set and break
Chill for 20 to 30 minutes until firm but not rock hard. Lift the bark using the parchment and break into rustic pieces.
Tips for Success
- Keep water away from chocolate. Even a drop can cause seizing.
- Stop melting when almost smooth, then stir. Gentle heat protects the shine.
- Cool the base for a few minutes before adding the top layer so the swirls hold.
- Use good quality chocolate for best flavor and snap.
- Tap the pan on the counter to release air bubbles before chilling.
Variations of Christmas Candy Recipe
- Almond Crunch: Sprinkle toasted sliced almonds under and over the white chocolate.
- Pretzel Swirl: Add crushed pretzels for a sweet-salty bite.
- Cranberry Pistachio: Replace peppermint with chopped dried cranberries and pistachios for a red and green moment.
- Mocha Marble: Stir 1 teaspoon instant espresso powder into the dark chocolate before spreading.
- Berry White: Top with crushed freeze-dried strawberries for fruity brightness.
Serving Suggestions: What to Pair with Christmas Candy Recipe
- Hot cocoa with a sprinkle of cocoa powder and a pinch of cinnamon.
- Steaming mugs of peppermint or chamomile tea.
- Coffee with a splash of warm milk or alcohol-free vanilla syrup.
- A festive dessert board with clementines, shortbread, and roasted nuts.
Storage & Reheating Instructions
Store bark pieces in an airtight tin at cool room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. Separate layers with parchment to prevent sticking.
For longer storage, freeze for up to 3 months. Thaw in the closed container to avoid condensation. No reheating needed. If pieces are too firm from the fridge, let them sit at room temperature for 10 minutes before serving.
Memories Made Around the Table
I still remember little hands dusted with peppermint sugar and the sound of chocolate snapping as we built treat tins for neighbors. Simple traditions like this feel like the season itself — sweet, bright, and meant to share.
FAQs
Can I use chocolate chips instead of bars?
Yes. Chips melt a bit thicker but work fine. Add a teaspoon of neutral oil if needed for a smoother spread.
How do I keep the layers from separating?
Let the base layer cool for 3 to 5 minutes before adding the top layer, then gently swirl so the chocolates mingle. Avoid chilling until you finish swirls.
Can I skip white chocolate?
Absolutely. Make an all-dark version and add extra peppermint candies, nuts, or pretzels for contrast.
Why did my chocolate bloom with white streaks?
That is from temperature swings. Melt gently, avoid moisture, and store in a cool, dry place to keep the finish glossy.
Final Thoughts
This Christmas Candy Recipe is festive, flexible, and wonderfully giftable. Keep a tray on hand for drop-in friends, and share the sweet sparkle of the season.