Vegan Peppermint Bark
Want a holiday treat that everyone can enjoy? My dairy-free peppermint bark recipe is the perfect solution. This recipe reminds me of going to my aunt and uncle's in the wintertime. They were chefs and bakers and always made the most delicious treats, including peppermint bark! If you love peppermint chocolate bark, get up, get going, and make it right now!
Servings: 10 Servings
Calories: 276kcal
Equipment
Ingredients
- 9 ounces vegan dark chocolate
- 9 ounces vegan white chocolate
- 1/4 teaspoon peppermint extract divided
- 1/4 cup candy canes crushed
Instructions
- Line a 9”x9” baking pan with parchment paper.
- Add dark chocolate chips into a microwave-safe container (such as a glass measuring cup or ceramic bowl). Microwave for one minute, stir, microwave for 30 seconds, and repeat until fully melted (approximately 2-3 minutes). Stir in 1/8 teaspoon peppermint extract.
- Pour into prepared pan and spread evenly with a rubber spatula. Place in the fridge for 15 minutes, until barely set. (Don’t leave it in the fridge too long, otherwise, the layers may not stick together.)
- Add white chocolate chips to a microwave-safe container. Microwave for one minute, stir, microwave for 30 seconds, and repeat until fully melted. Stir in 1/8 teaspoon peppermint extract.
- Sprinkle candy canes evenly over the top of the white chocolate layer. (Do this immediately after pouring the white chocolate layer in the pan.)
- Place the chocolate bark in the fridge for 1 hour until fully set. Cut into pieces and enjoy!
Notes
Storage Tips
This vegan peppermint bark keeps well in an airtight container placed in a cool, dry place for several days. You should layer the pieces with parchment paper to keep them from clumping together. A better way is putting it in the fridge, which keeps it for up to 2 weeks, to maintain that crisp texture. I don’t recommend freezing it as the candy cane bits tend to become chewy after thawing.
This vegan peppermint bark keeps well in an airtight container placed in a cool, dry place for several days. You should layer the pieces with parchment paper to keep them from clumping together. A better way is putting it in the fridge, which keeps it for up to 2 weeks, to maintain that crisp texture. I don’t recommend freezing it as the candy cane bits tend to become chewy after thawing.
Nutrition
Calories: 276kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 50mg | Potassium: 235mg | Fiber: 1g | Sugar: 24g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 128mg | Iron: 0.4mg
