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.
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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.
If you love peppermint, you might also love these vegan peppermint mocha cookies.
Related Post: You might also like these vegan Christmas cookies.
💚Reasons You'll Love This Recipe
💚A big batch of dark chocolate peppermint bark makes lots of Christmas gifts for friends. Put small pieces into cellophane bags and tie it all up with a festive ribbon.
💚I think Christmas bark strikes the perfect balance between simplicity and elegance.
💚This recipe is simple and quick to make! You only need a few ingredients and it (obviously) doesn't require turning on your oven.
🛒Ingredients
- 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. If you want more information on the suitability of chocolate for a vegan diet see this post: Are Chocolate Chips Vegan?
- 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.
- 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!
💡Expert Tips
- Use high-quality dark chocolate for a rich and smooth texture. The better the chocolate, the better the final result!
- Be sure to spread the melted chocolate evenly on the baking sheet to ensure a consistent thickness. This will help with the appearance and texture of the final bark.
- Crush the candy canes coarsely for a satisfying crunch. Be cautious not to pulverize them into powder.
- Allow the dark chocolate layer to set before adding the white chocolate layer. This ensures that you'll end up with distinct layers.
- Once the bark is fully set, let it to come to room temperature before breaking it into pieces. If it's too cold, your bark could shatter.
❄️Storage Instructions
To store dark chocolate peppermint bark, it's best to keep it in an airtight container in a cool, dry place.
If the temperature is warm, I recommend refrigerating it to prevent the chocolate from melting. Layer the bark between sheets of parchment or wax paper to prevent sticking. Properly stored, Christmas bark can last for several weeks. Just be sure to bring it to room temperature before serving.
🙋Frequently Asked Questions About This Recipe
Chocolate peppermint bark can separate if water comes into contact with the melted chocolate during the melting process. Even a small amount of moisture, like steam or a wet utensil, can cause the chocolate to seize, resulting in a grainy or separated texture. To prevent this, ensure that all utensils and surfaces are completely dry, and use a gentle heat when melting the chocolate, such as a double boiler or microwave at low power, to minimize the risk of introducing moisture.
While dark chocolate peppermint bark has a relatively long shelf life, it can go bad over time. Factors like exposure to heat, humidity, or the introduction of moisture can contribute to the degradation of the chocolate and affect its quality. The bark may develop a white, powdery appearance known as chocolate bloom, which is harmless but alters the texture and appearance. To maximize its freshness, store the peppermint bark in optimal conditions, as mentioned earlier, and consume it within a few weeks.
Yes, this Christmas bark is gluten free. It consists of dark chocolate, white chocolate, peppermint extract and candy canes, which are all gluten free.
Craving More Easy Vegan Recipes?
No Bake Chocolate Raspberry Cups
Dairy Free Sugar Cookies ~ No Eggs
Non Alcoholic Christmas Punch For Holiday Parties
Vegan Chocolate Orange Crinkle Cookies
📖 Recipe
Dark Chocolate Peppermint Bark
Ingredients
- 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
Instructions
- 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.
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