This 2-ingredient Dark Chocolate Peppermint Bark is fast, festive, and nearly impossible to mess up. We discovered the original recipe through Kristin Porter at Iowa Girl Eats, and of course, we had to give it a Glotrition twist. By whisking in one stick of Collagen Boost, you add a beauty-supporting upgrade without changing the flavor or texture. Ready in under 20 minutes, this bark is delicious on its own and even better with a glow-from-within boost.
Ingredients
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6 regular-sized candy canes
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9 oz dark chocolate chips (any brand you love)
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½ teaspoon peppermint extract (optional)
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1 stick of Collagen Boost (optional)
You’ll Also Need
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Ziplock bag (Large enough to fit your candy canes with some room to crush them up)
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Meat mallet or rolling pin
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Half sheet pan
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Parchment paper or silicone baking mat
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Microwave-safe bowl
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Spatula
Instructions
Step 1: Prep Your Pan
Line your half sheet pan with parchment paper or a Silpat, then set it aside.
Step 2: Crush the Candy Canes
Unwrap your candy canes and place them in a ziplock bag.
Lay the bag on a kitchen towel and use a rolling pin or meat mallet to crush them into small pieces. Not dust, not big chunks, just little bits that add the perfect crunch.
Measure out 2 tablespoons of the crushed candy and set that aside for the topping.
Step 3: Melt the Chocolate
Pour your chocolate chips into a microwave-safe bowl.
Microwave in 30-second intervals, stirring each time, until smooth. This usually takes 1½ to 2 minutes total.
Once melted, stir in the remaining crushed candy canes and the peppermint extract (if using).
Step 4: Add the Collagen Boost (optional but highly recommended)
Open one stick of Collagen Boost and whisk it directly into the warm chocolate.
It dissolves smoothly, adds no flavor, and gives the bark a subtle beauty upgrade.
Step 5: Spread the Mixture
Pour the melted chocolate mixture onto your prepared pan.
Use your spatula to spread it into an even layer.
You can also gently lift and tilt the pan side to side to help it settle smoothly.
Step 6: Top It
Sprinkle the reserved 2 tablespoons of crushed candy canes evenly across the top.
Step 7: Chill
Place the pan in the refrigerator for 20 minutes or until the bark is completely set.
Step 8: Break and Serve
Once firm, break the chocolate into rustic pieces.
Serve immediately or keep it refrigerated until gifting.
This makes about 6 servings, though we won’t judge if it disappears earlier.
Serving & Gifting Tips
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Store the bark in the refrigerator to keep it crisp.
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For gifting, pack pieces into clear bags and tie with ribbon.
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If you added Collagen Boost, tell them! People love a good glow-up secret.
Why We Love This Recipe
It’s quick, festive, and nearly impossible to mess up.
The dark chocolate brings antioxidants, the peppermint adds a refreshing pop, and the Collagen Boost add-in gives it that little beauty bonus we all adore.
Hydrolyzed collagen peptides have been shown in clinical studies to support skin elasticity and hydration when taken consistently over time.
(Source: Clinical study)
Your bark just became a holiday treat with benefits.
Frequently Asked Questions
Q: Will adding Collagen Boost change the flavor or texture of the bark?
No. Hydrolyzed collagen peptides dissolve smoothly in warm chocolate and do not alter taste or texture.
Q: Does heat reduce the benefits of collagen peptides?
Moderate heat, like warm melted chocolate, does not break down hydrolyzed collagen peptides. This is why they work well in coffee, tea, oatmeal, and baked goods.
Q: Can I use milk chocolate or white chocolate instead?
Yes! Dark chocolate gives the best balance of sweetness and peppermint, but all varieties work.
Q: Do I have to use peppermint extract?
Not at all. The crushed candy canes give plenty of flavor — the extract is just an extra boost if you love peppermint.