Vegan Peppermint Bark

5 stars (2 ratings)

Vegan Peppermint Bark

Indulge in peppermint bliss with this dreamy 5-ingredient Vegan Peppermint Bark recipe! It’s a classic no-bake Christmas treat made with layers of chocolate, white chocolate, and crushed candy canes.

Prep Time15

Chilling time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 202kcal

Author: Nora Taylor

Ingredients

25 mini candy canes
12 ounces vegan chocolate chips or bars
2 teaspoons vegetable oil, divided
1/2 teaspoon peppermint extract
12 ounces vegan white chocolate chips

US Customary - Metric

Instructions

Line a large baking sheet (at least 9x13 inches) with parchment paper or wax paper and set aside.
Finely crush 5 mini candy canes. Place them in a large ziplock bag (I use a reusable bag) and use a rolling pin to crush them as finely as possible. These are for stirring into the white chocolate. Transfer to a small bowl.
Place the rest of the candy canes in the bag and use a rolling pin to crush them into small chunks, but not as fine as the last ones.
To a microwave safe medium bowl, add the vegan chocolate chips and 1 teaspoon vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Stir in the peppermint extract. Pour the chocolate onto the prepared pan and use an offset spatula to spread it into a large rectangle shape. This doesn't have to be a perfect rectangle. I like my bark pretty thin, so I spread it quite thin. Set aside while you make the white chocolate layer. You can place it in the refrigerator to speed up the setting of the chocolate, but you don't want it too cold and hard or the layers will separate.
In another bowl, add the white chocolate chips and the other teaspoon of vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Stir the finely crushed candy canes into the white chocolate. Pour the white chocolate layer over the top of the somewhat hardened chocolate layer. Use a spatula to spread almost all the way to the edge. Be careful not to smear the chocolate and white chocolate together, as the white chocolate will start to slightly melt the chocolate layer.
Immediately sprinkle the chopped candy canes all over the top of the white chocolate layer. Let the bark cool at room temperature for a few hours or place in the refrigerator for about 30 minutes.
Once hardened, use a sharp large knife to slice the bark into pieces, or break apart by hand.
Keep in a sealed container at room temperature for 2-3 weeks.

Notes

You can freeze peppermint bark for up to 3 months. Thaw before eating as it will be very hard otherwise.
If you don't have a microwave, you can melt both the dark and white chocolate mixtures using a double boiler (a bowl on top of a small pot with a little water).
If you can't find mini candy canes, you can use regular sized candy canes. You will need about 3.
For the vegan white chocolate, the best brand I've found is King David. You can find vegan friendly regular chocolate chips at most stores, I often use Guittard brand or Trader Joe's semi-sweet chocolate chips. Enjoy Life is another good brand, but they're often more expensive.

Nutrition