This dark chocolate peppermint bark is an easy, but impressive holiday treat! It only takes four ingredients to make this traditional Christmas candy that will make the perfect addition to your festive parties.
I love homemade candy. It makes the perfect Christmas gift. Wrap it up in a cellophane bag with a gift tag and bow and voila!
Plus, this peppermint bark only takes 4 simple ingredients to make! You can even make it in the microwave. It's a seriously simple vegan Christmas treat that everyone will love.
- Dark Chocolate: Dark chocolate is almost always vegan. It's usually just made with cocoa butter and chocolate liquor. Milk chocolate (obviously) contains milk, so choose a dark chocolate for your peppermint bark.
- White Chocolate: White chocolate is usually made with milk powder, so it's important to buy a brand that is dairy free. No Whey is a good choice.
- Candy Canes: Candy canes or peppermint candies will both work here.
- Peppermint Extract: Peppermint extract is optional, but highly recommended. It makes your vegan white chocolate taste like peppermint, which is half of why this peppermint bark is so good.
How To Make Dark Chocolate Peppermint Bark
- First of all, melt your dark chocolate. There are two ways to melt chocolate. I like to melt it in the microwave because it's so easy. Put your dark chocolate in a bowl and microwave it for 30 seconds. Take the bowl out and give it a good stir and repeat until all the chocolate is melted. The second method is the double boiler method. A double boiler is simply a pot on top of a pan. Put a few inches of water in the pan and bring it to simmer. Add the chocolate to the bowl and allow it to melt.
- Line a half sheet (18x13 inch) with foil or parchment paper. Pour the melted dark chocolate into the pan and tilt the pan until the chocolate is evenly spread across the surface.
- Pop your dark chocolate in the fridge to chill for 20 minutes.
- Put your candy canes (or peppermint candy) in a plastic bag and smash them with a rolling pin.
- Now put your white chocolate and peppermint extract in a bowl and melt the white chocolate in the same way you melted the dark chocolate.
- Pour it over the dark chocolate, tilting the pan to ensure even coverage. Sprinkle the peppermint pieces over the top an return the pan to the fridge for another 20 minutes.
- Peel the foil or parchment paper from the chocolate bark and break it into pieces with your hands. Enjoy!
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Frequently Asked Questions About This Recipe
As always, please check the ingredients on the label, but most vegan dark and white chocolate are gluten free. In most cases, candy canes are gluten free.
Store it in an airtight container in the fridge or at room temperature. It should keep for 2-3 months.
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Dark Chocolate Peppermint Bark
- 12 ounces dark chocolate *check to ensure it's vegan
- 12 ounces vegan white chocolate
- 1 teaspoon peppermint extract
- ½ cup candy canes or peppermint candies crushed
- Line a 9x12 inch pan with tin foil or parchment paper.
- Melt the dark chocolate in the microwave for 30 seconds. Stir and repeat until all the chocolate is melted.
- Pour the chocolate into the prepared baking tray and tilt the tray until the chocolate evenly coats the surface of the pan. Transfer the pan to the fridge and chill for 20 minutes.
- Put the candy canes in a sealable plastic bag and smash them with a rolling pin.
- Melt the vegan white chocolate and peppermint extract in the microwave for 30 seconds, stir and repeat until all the chocolate is melted.
- Pour the white chocolate over the dark chocolate layer and tilt the pan to ensure even coverage. Sprinkle the candy cane pieces over the top and chill in the fridge for an additional 20 minutes.