Marbled candy-cane bark



10 min


16 pieces

* PLUS Microwaving Time: 6 minutes, Refrigeration Time: 45 minutes
Marbled candy-cane bark

Andreas Trauttmansdorff


  • 168 g semi-sweet or bittersweet chocolate , chopped
  • 168 g white or milk chocolate , chopped
  • 3 candy canes , crushed
  • 1/4 cup chopped pistachios , optional


  • Line a baking sheet with waxed or parchment paper. Place dark and white chocolate in separate bowls or measuring cups. Microwave one at a time, on medium, until almost melted, 3 to 4 minutes. Stir halfway through. Then stir each until smooth.
  • Pour dark chocolate onto waxed paper, forming 3 thick strips about 8 inches (20 cm) long, leaving a 1-inch (2.5-cm) space between each. Pour white chocolate into spaces. Spread strips out so they touch. (It’s OK if they run into each other.) Sprinkle with candy canes and pistachios. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look better than small ones.) Refrigerate until hardened, 45 to 60 minutes. Break into pieces. Store in an airtight container at room temperature up to 1 week.

Nutrition (per serving)

  • Calories
  • 115,
  • Protein
  • 1.1 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 6.2 g,

Absolutely irresistible! Marbled candy-cane bark looks too good to eat. But then again, with a double hit of chocolate – both white and dark – as well as crunchy pistachios and minty candy canes, who can resist? Treats don’t get much easier than this!

Serving Ideas

* Package pieces in clear bags for hostess gifts.
* Scatter small pieces over ice cream sundaes.
* Serve in shards in a pretty glass candy dish.

Festive Touch

For a festive touch, sprinkle crushed candy canes over the chocolate. Also try using one of the new candy-cane flavours, such as cappuccino or maple.