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peppermint bark
Courtesy of The Culinary Institute of America

Peppermint Bark Is a Festive Treat in the Hudson Valley


In search of winter baking inspiration? We asked the Culinary Institute of America to share their favorite recipes to help you whip up treats like a professional pastry chef. For beginner bakers and cooks, this peppermint bark recipe is a no-brainer. Not only is it easy to prepare, but it’s also a fun and versatile project to work on with little helpers. Feel free to adjust the toppings to your liking.

Peppermint Bark

Recipe by The Culinary Institute of AmericaCourse: DessertCuisine: AmericanDifficulty: Easy


10-by-15-inch sheet
Prep time


Total time





This easy recipe for peppermint bark is courtesy of the Culinary Institute of America.


  • 8 oz. candy canes, crushed

  • ⅛ tsp peppermint oil

  • 8 oz. tempered (for candy making) dark chocolate, or dark chocolate candy melts, melted

  • 8 oz. tempered white chocolate, or white chocolate candy melts, melted


  • Line a 10-by-15-inch baking sheet with parchment paper.
  • Place the candy canes in a heavy plastic bag. Crush lightly with a rolling pin.
  • Mix the peppermint oil into the dark chocolate.
  • Pour white chocolate on the baking sheet. Spread with an offset palette knife to an even thickness. Let set at room temperature for about 1 hour.
  • When the white chocolate has set, spread the dark chocolate on top of the white in an even layer. (This should be done immediately, or no more than 1 hour after the white chocolate has set).
  • Sprinkle the crushed candy canes uniformly on the surface of the dark chocolate before it sets.
  • Allow to set at room temperature for 1 hour or longer. Break in pieces to serve. Store in an airtight container in the refrigerator.

Related: These Peppermint Treats Make Winter Sweet in the Hudson Valley

Hudson Valley Restaurant Week is back this April 8-21!