Vegan Peppermint Bark

5 from 1 vote

This homemade Vegan Peppermint Bark features layers of dairy-free dark chocolate, creamy vegan white chocolate, and festive crushed candy canes. It comes together quickly and easily with only 5 ingredients. It's sure to be a favorite holiday treat this Christmas!

Prep Time2

Cook Time5

Cooling time30

Total Time37

Course: Desserts & Sweet Treats

Cuisine: American

Diet: Vegan

Servings:

Calories: 216kcal

Author: Jenn Sebestyen

Equipment

Ingredients

3-4 vegan candy canes
12 ounces vegan dark or semi-sweet chocolate chips or a vegan dark chocolate bar broken into pieces
2 teaspoons coconut oil divided
1 teaspoon pure peppermint extract divided
10.5 ounces vegan white chocolate bar broken into pieces (or a 8, 9, or 12 oz bag of vegan white chocolate chips)

Instructions

Place the candy canes in a zip-top plastic bag. Using a mallet or rolling pin, crush the candy canes into small pieces. Set aside.
Place the chocolate chips in a microwave-safe mixing bowl with 1 teaspoon of coconut oil. Microwave for 30 seconds, then stir. Microwave for another 20 seconds and stir. Continue heating in 15 second intervals, stirring after each time, until the chocolate is melted, smooth, and glossy. Add ½ teaspoon peppermint extract and stir to combine.
Spread the melted chocolate onto a parchment lined rimmed baking sheet. You can make this as thick or as thin as you like, but it shouldn't be so thin that you are able to see the parchment paper underneath. Place it in the fridge for no more than 5 minutes!
Place the white chocolate bar pieces into another microwave safe mixing bowl with the remaining 1 teaspoon of coconut oil and heat for 30 seconds. Stir. Heat another 20 seconds and stir again. Continue heating in 15 seconds intervals until the white chocolate is melted and smooth. Stir in the remaining ½ teaspoon peppermint extract.
Remove the dark chocolate layer from the fridge and immediately spread the white chocolate over the top.
Sprinkle the crushed candy canes evenly over the top of the white chocolate layer.
Refrigerate for at least 30 minutes to set.
Remove from the fridge. Let it rest at room temperature for about 10 minutes before breaking the bark into pieces either with clean hands or a sharp knife.

Notes

~ Melt the chocolate in short intervals, stirring in between, so it doesn't burn or seize up. I usually start with 30 seconds, then 20 seconds, then in additional 15 second increments until glossy and smooth. Be sure to stir after each interval.

~ If you don't have a microwave you can use the double boiler method on the stovetop.

~ Use pure peppermint extract, not peppermint oil or peppermint flavor.

~ Use parchment paper or a silicone mat on the baking sheet.

~ Work quickly to melt the white chocolate so the dark chocolate layer doesn't set too much. It should still look wet on the top when you are ready to add the white chocolate. Do not leave it in the fridge for more than 5 minutes!

~ It's okay if the white chocolate and dark chocolate mix a bit to create a swirl in certain places. This is better than if the dark chocolate is too firm because then the white chocolate layer won't adhere at all. You could actually purposely create a swirl with the whole thing for a different look.

~ Add the crushed candy canes to the white chocolate layer immediately before it sets.

~ Place in the fridge for at least 30 minutes to set. You may need to let it rest on the counter at room temperature for 10 minutes before breaking it into pieces.

~ This recipe can easily be doubled.

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