You can turn plain candy canes into a dozen easy, festive treats for gifts, parties, or a special breakfast. Follow simple steps to make peppermint bark, creamy fudge, meringues, pancakes, and more, using crushed candy canes, chocolate, and a few pantry staples. Each recipe gives clear ingredient lists and quick techniques, so you’ll get results without fuss—here’s how to make your holidays taste like peppermint and chocolate.
Peppermint Bark With Dark Chocolate and Crushed Candy Canes
A cool, crunchy holiday treat that pairs rich dark chocolate with bright peppermint crunch.
Ingredients:
- 12 oz (340 g) dark chocolate (60–70% cocoa), chopped or in chips
- 4 oz (115 g) white chocolate, chopped or in chips
- 1 tsp coconut oil or vegetable oil (optional, for smoother melting)
- 1/2 tsp pure peppermint extract (optional, for extra peppermint flavor)
- 3–4 candy canes (about 2/3–1 cup), crushed into small bits
- Pinch of sea salt (optional)
How to Make:
- Line a baking sheet or an 8×8-inch pan with parchment paper and set aside.
- Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth; stir in the oil and peppermint extract if using.
- Pour the melted dark chocolate onto the prepared pan and spread into an even layer about 1/4 inch thick.
- Chill the dark chocolate layer in the fridge for 5–10 minutes so it firms slightly but is still tacky.
- Melt the white chocolate the same way until smooth.
- Spoon or drizzle the white chocolate over the slightly set dark chocolate and gently spread it into an even layer or a marbled pattern.
- Immediately sprinkle the crushed candy canes evenly over the white chocolate, pressing lightly so pieces stick.
- Sprinkle a pinch of sea salt over the top if you like a sweet-salty contrast.
- Refrigerate the bark for 20–30 minutes, or until fully set.
- Break into pieces and store in an airtight container in the fridge for up to 2 weeks.
Enjoy the peppermint-dark chocolate crunch with a cup of hot cocoa or hand out as festive gifts!
Candy Cane Hot Chocolate Float With Whipped Cream
Candy Cane Hot Chocolate Float — a cozy, minty twist on hot cocoa that’s perfect for chilly nights.
Ingredients:
- 2 cups whole milk (or milk of choice)
- 2 tbsp cocoa powder
- 2 tbsp granulated sugar (adjust to taste)
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/2 cup crushed candy canes (plus extra for garnish)
- 1-2 scoops vanilla ice cream (per serving)
- Whipped cream for topping
- Optional: mini marshmallows, chocolate shavings, or a candy cane stick
How to Make:
- In a small saucepan, heat the milk over medium heat until warm but not boiling.
- Whisk in cocoa powder and sugar until fully dissolved and smooth.
- Stir in vanilla and peppermint extracts, then remove from heat.
- Add crushed candy canes to the hot chocolate and stir until mostly melted and combined.
- Pour the hot chocolate into a mug, leaving room for ice cream.
- Add 1–2 scoops of vanilla ice cream to float on top.
- Top with a generous swirl of whipped cream.
- Garnish with extra crushed candy cane, a candy cane stick, or chocolate shavings.
- Serve immediately with a spoon or straw and enjoy the melty, minty indulgence.
Cozy up and sip slowly — this float tastes like a holiday hug in a mug!
Peppermint Mocha Martini
Peppermint Mocha Martini — the festive, boozy twist on your favorite holiday coffee.
Ingredients:
- 2 oz vodka (use vanilla vodka for extra flavor)
- 1 oz coffee liqueur (e.g., Kahlúa)
- 1 oz crème de cacao (or chocolate liqueur)
- 1/2 oz peppermint schnapps (adjust to taste)
- 1 oz freshly brewed espresso or strong coffee, cooled
- 1/2 oz simple syrup (optional, if you like it sweeter)
- Ice
- Crushed candy cane or crushed peppermint for rimming
- Chocolate syrup for drizzle (optional)
- Whipped cream (optional, for garnish)
- Whole mini candy cane or chocolate shavings for garnish
How to Make:
- Chill a martini glass in the freezer for a few minutes.
- Rim the glass by wetting the edge with a little simple syrup or water, then dip into crushed candy cane.
- In a cocktail shaker, add vodka, coffee liqueur, crème de cacao, peppermint schnapps, cooled espresso, and simple syrup if using.
- Fill the shaker with ice, secure the lid, and shake vigorously for about 15–20 seconds until well chilled and slightly frothy.
- If using chocolate drizzle, swirl a little inside the chilled glass before pouring.
- Strain the cocktail into the prepared martini glass.
- Top with a dollop of whipped cream, a sprinkle of crushed peppermint or chocolate shavings, and hook on a mini candy cane if desired.
Sip and savor — this Peppermint Mocha Martini is holiday cheer in a glass!
Candy Cane Crusted Chocolate-Covered Strawberries
A festive twist on chocolate-covered strawberries with a crunchy candy cane crust — sweet, minty, and irresistibly pretty.
Ingredients:
- 16 fresh strawberries, washed and dried with stems intact
- 8 ounces semisweet or dark chocolate chips (or chocolate melting wafers)
- 1 teaspoon coconut oil or vegetable oil (optional, for smoother melting)
- 1/2 cup crushed candy canes or peppermint candies (about 2 standard candy canes)
- Parchment paper or a silicone baking mat for cooling
How to Make:
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- Crush the candy canes by placing them in a zip-top bag and hitting gently with a rolling pin until coarse crumbs form.
- Melt the chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Stir in the oil if using.
- Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about two-thirds of the berry.
- Let excess chocolate drip back into the bowl, then immediately roll or sprinkle the coated part of the strawberry with the crushed candy canes so they stick.
- Place the finished strawberry on the prepared baking sheet. Repeat with remaining strawberries and crushed candy canes.
- Chill the tray in the refrigerator for about 15–20 minutes, or until the chocolate is set.
- Serve chilled or at room temperature within a few hours for best texture.
Enjoy the festive crunch and minty kick — perfect for holiday parties or a sweet seasonal treat!
Peppermint White Chocolate Fudge
A cool, creamy peppermint white chocolate fudge that’s festive, easy, and irresistibly minty.
Ingredients:
- 3 cups white chocolate chips (about 18 oz)
- 14 oz sweetened condensed milk (1 can)
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1/2 to 1 tsp peppermint extract (start small — adjust to taste)
- Pinch of salt
- 1/2 cup crushed candy canes or peppermint candies (plus a little extra for topping)
- Optional: red food coloring or a few drops for swirls
How to Make:
- Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter.
- Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy.
- Remove from heat and stir in vanilla, peppermint extract, and a pinch of salt.
- Fold in 1/2 cup crushed candy canes, saving a few tablespoons for the top.
- If you want red swirls, stir a few drops of red food coloring into a small spoonful of fudge and dollop it over the pan, then gently swirl with a skewer.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Sprinkle the reserved crushed candy canes over the top and gently press them in.
- Chill in the refrigerator until firm, about 2 hours.
- Use the parchment overhang to lift the fudge from the pan and cut into squares.
Enjoy these minty, creamy squares — perfect for sharing (or sneaking a few)!
Chocolate Peppermint Brownie Skillet
Decadent, fudgy chocolate brownies with bright peppermint — perfect warm from the skillet and topped with crushed candy cane.
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup semisweet chocolate chips
- 1/4 cup crushed candy cane or peppermint candies (plus extra for topping)
- 1 tbsp vegetable oil (to grease skillet)
- Optional: whipped cream or vanilla ice cream for serving
How to Make:
- Preheat oven to 350°F (175°C) and grease a 9-inch oven-safe skillet with the vegetable oil.
- Melt the butter in a small saucepan or microwave until liquid.
- Stir the sugar into the melted butter until slightly dissolved.
- Add the eggs one at a time, stirring after each, then mix in the vanilla.
- Whisk together the cocoa, flour, salt, and baking powder in a bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips and most of the crushed candy cane, reserving a little for topping.
- Spread the batter evenly into the prepared skillet.
- Bake 20–25 minutes, or until the center is set but still fudgy (a toothpick may show moist crumbs).
- Remove from oven and immediately sprinkle the reserved crushed candy cane over the hot brownie so it sticks and slightly melts.
- Let the skillet cool 10–15 minutes before serving warm with whipped cream or a scoop of vanilla ice cream.
Enjoy the warm, chocolatey fudge with a cool peppermint crunch — holiday comfort in every bite!
Candy Cane Ice Cream Sandwiches
A cool, minty twist on a classic — candy cane ice cream sandwiches that crunch, cream, and delight.
Ingredients:
- 1 pint peppermint or vanilla ice cream (softened slightly)
- 12 chocolate or chocolate-peppermint cookies (store-bought or homemade)
- 1/2 cup crushed candy canes or peppermint candies
- 2 tablespoons mini chocolate chips (optional)
- 1 tablespoon corn syrup or honey (optional, helps candy stick)
How to Make:
- Soften the ice cream at room temperature for 5–10 minutes until scoopable but not melted.
- Place one cookie flat on a work surface.
- Spoon about 2–3 tablespoons of softened ice cream onto the cookie and spread to the edges in an even layer.
- Top with a second cookie and press gently to form a sandwich.
- Roll the edges of the ice cream in the crushed candy canes mixed with mini chips; use a little corn syrup or honey if the candy won’t stick.
- Wrap each sandwich tightly in plastic wrap and freeze for at least 1 hour to firm up.
- Serve cold straight from the freezer or let sit 2 minutes to soften slightly for easier biting.
Enjoy a festive, crunchy, creamy bite that’s perfect for holiday treats!
Peppermint Cheesecake Bars With Oreo Crust
Cool, minty, and decadently creamy — these Peppermint Cheesecake Bars are holiday magic in every bite.
Ingredients:
- 24 Oreo cookies (about 1 1/2 cups finely crushed; cream left in)
- 4 tablespoons unsalted butter, melted
- 16 ounces (450 g) cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (taste and adjust)
- 1/2 cup sour cream or heavy cream
- 1/2 cup powdered sugar (optional, for extra sweetness)
- 1/2 cup crushed candy canes or peppermint candies, divided
- Whipped cream or extra crushed candy canes for garnish (optional)
How to Make:
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper leaving an overhang for easy removal.
- Crush Oreos to fine crumbs in a food processor or by placing in a zip bag and pounding; stir in melted butter until the mixture holds when pressed.
- Press the crust mixture firmly into the bottom of the prepared pan in an even layer; bake 8 minutes, then set aside to cool slightly.
- Beat the room-temperature cream cheese until smooth and lump-free using a mixer or whisk.
- Add granulated sugar and beat until combined and slightly silky.
- Add the egg and beat just until incorporated; scrape the bowl as needed.
- Mix in vanilla and peppermint extracts, then fold in the sour cream (or heavy cream) and powdered sugar if using, until the filling is smooth.
- Stir in about half of the crushed candy canes so they’re distributed through the batter.
- Pour the filling over the warm crust and smooth the top with a spatula.
- Bake for 20–25 minutes, or until the edges are set and the center is slightly jiggly but not wet.
- Turn off the oven, crack the door, and let the bars cool in the oven for 30 minutes to reduce cracking.
- Refrigerate for at least 3 hours, preferably overnight, until fully chilled and firm.
- Use the parchment overhang to lift the bars from the pan; cut into squares and sprinkle with the remaining crushed candy canes and whipped cream if desired.
Enjoy a cool, creamy square — peppermint bliss in every bite!
Candy Cane Meringue Cookies
Sweet, melt-in-your-mouth peppermint meringue cookies that look like festive candy canes.
Ingredients:
- 4 large egg whites, at room temperature
- 1 cup (200 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/2 teaspoon peppermint extract
- Red gel food coloring
- Parchment paper or silicone baking mats
How to Make:
- Preheat the oven to 200°F (95°C) and line baking sheets with parchment or silicone mats.
- In a clean, dry bowl, beat the egg whites with an electric mixer until foamy.
- Add the cream of tartar and salt, then continue beating to soft peaks.
- Gradually add the sugar, a tablespoon at a time, beating well after each addition until stiff, glossy peaks form.
- Beat in the vanilla and peppermint extracts until just combined.
- Transfer most of the white meringue to a piping bag fitted with a plain round tip or snipped tip.
- Spoon a few small lines of red gel food coloring into the remaining meringue and gently fold to create streaks — don’t fully blend.
- Spoon the streaked meringue along the inside edge of the piping bag so the red streaks will show when piped.
- Pipe candy cane shapes onto the prepared sheets by making a hooked top and a straight tail; keep them about 1–1½ inches long.
- Bake for 1½ to 2 hours, until meringues are dry and easily lift off the paper.
- Turn off the oven, crack the door, and let the meringues cool completely inside the oven for another hour to fully dry.
- Store in an airtight container at room temperature for up to two weeks.
Enjoy these airy peppermint treats — perfect for nibbling, decorating, or gifting this holiday season!
Peppermint Bark Popcorn
Peppermint Bark Popcorn — the crunchy, minty holiday snack that’s impossible to stop munching.
Ingredients:
- 10 cups popped popcorn (about 1/2 cup kernels)
- 8 oz white chocolate chips or chopped white chocolate
- 4 oz semisweet or dark chocolate, chopped (optional, for layering)
- 1/2 tsp peppermint extract
- 1/4 tsp sea salt (optional)
- 1/2 cup crushed candy canes or peppermint candies (about 2 regular-sized canes)
- 2 tbsp vegetable oil or coconut oil (optional, helps chocolate melt smooth)
How to Make:
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Spread the popped popcorn on the baking sheet in an even layer, removing any unpopped kernels.
- If using the optional dark chocolate layer, melt the dark chocolate with 1 tbsp oil in a microwave in 20–30 second bursts, stirring until smooth.
- Drizzle or spoon the melted dark chocolate over the popcorn in a thin, even layer. Bake 5–7 minutes to set, then remove from oven.
- Melt the white chocolate with remaining 1 tbsp oil (if using) in the microwave in 20–30 second bursts, stirring until fully smooth.
- Stir the peppermint extract into the melted white chocolate.
- Pour and spread the white chocolate over the popcorn, covering as much as possible.
- Immediately sprinkle the crushed candy canes and sea salt evenly over the warm white chocolate so they adhere.
- Let the popcorn sit at room temperature until the chocolate fully hardens, or chill briefly in the fridge for 10–15 minutes.
- Break into clusters and transfer to a serving bowl or store in an airtight container for up to 3 days.
Enjoy this sweet, minty, crunchy treat — perfect for movie night or holiday snacking!
Candy Cane Pancakes With Peppermint Syrup
Candy Cane Pancakes With Peppermint Syrup — fluffy, festive pancakes with a cool peppermint swirl.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter (plus extra for the pan)
- 1/2 tsp vanilla extract
- Red food coloring (optional, a few drops)
- 1/2 cup crushed candy canes or peppermint candies (plus extra for garnish)
Peppermint Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 tsp peppermint extract (adjust to taste)
- 1 tbsp corn syrup (optional, for shine)
How to Make:
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat the milk, egg, melted butter, and vanilla until combined.
- Pour the wet ingredients into the dry and stir gently until just combined; batter should be slightly lumpy.
- Fold in the crushed candy canes, leaving some larger pieces if you like little crunchy bursts.
- If you want the candy cane look, divide batter into two bowls and tint one with a few drops of red food coloring; keep the other plain.
- Heat a nonstick skillet or griddle over medium-low and brush with a little butter.
- Spoon or pour batter to form pancakes; to create the swirl, pour a dollop of red batter into the center of plain batter and drag a toothpick lightly through once or twice.
- Cook until bubbles form on top and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden.
- Meanwhile, make the peppermint syrup: combine water and sugar in a small saucepan over medium heat, stir until sugar dissolves, then simmer 2–3 minutes.
- Remove syrup from heat, stir in peppermint extract and corn syrup if using, and let cool slightly.
- Stack pancakes, drizzle generously with peppermint syrup, and sprinkle extra crushed candy canes on top.
Enjoy these merry, minty pancakes warm — perfect for a holiday breakfast that tastes like a hug in a stack.
Chocolate Peppermint Pavlova
Chocolate Peppermint Pavlova — crisp chocolate meringue crowned with whipped cream and festive peppermint.
Ingredients:
- 4 large egg whites, room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream, cold
- 2 tablespoons powdered sugar (for whipped cream)
- 1/2 teaspoon peppermint extract (or to taste)
- 1/2 cup crushed candy canes or peppermint candies
- 1/3 cup dark chocolate, chopped or chocolate shavings (for garnish)
How to Make:
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Draw a 7–8 inch circle on the parchment as a guide; flip the paper so the ink is underneath.
- Beat egg whites in a clean bowl until soft peaks form.
- Gradually add granulated sugar, a tablespoon at a time, beating until stiff, glossy peaks and sugar is dissolved.
- Gently fold in sifted cocoa powder, cornstarch, vinegar, and vanilla until evenly combined.
- Spoon the meringue onto the parchment within the circle, shaping a shallow well in the center for filling.
- Smooth edges and create a slightly higher rim to hold the cream.
- Bake 1 hour 15 minutes to 1 hour 30 minutes until firm and slightly dry; turn oven off and let pavlova cool completely inside the oven with the door ajar.
- While pavlova cools, whip cold heavy cream with powdered sugar and peppermint extract to soft-stiff peaks.
- Transfer cooled pavlova to a serving plate, spoon whipped cream into the center.
- Sprinkle crushed candy canes and chocolate shavings over the cream.
- Serve immediately for the best crisp-to-soft contrast.
Enjoy the holiday crunch and creamy peppermint bliss!
Conclusion
You’ve got a dozen easy candy cane ideas to brighten the holidays, and you can pick a few to try at once. Try the theory that peppermint lifts mood: test it by making three small recipes and noting how people react. Start simple, follow each recipe’s steps, and taste as you go. If one mix works best, repeat it for gifts or a party. Keep notes so you can refine the favorites.