Dairy-free peppermint bark
Peppermint bark is a holiday favorite, and this dairy-free version has everything you love about the classic: a smooth layer of dark chocolate, a sweet layer of white chocolate on top, and a sprinkle of crushed candy canes that adds crunch and that cool, minty flavor.
It’s also incredibly easy to make. There’s no baking, no candy thermometer, and only a handful of ingredients. Just melt the chocolate, spread it in a pan, let it set, and cut it into pieces. The hardest part is waiting for it to chill!
Preparation Time: 25 minutes (plus 1 hour 10 minutes to chill)Ingredients
Calories:
350
Protein:
2
g
Dark chocolate layer
- 2 (9-ounce) bags dairy-free dark chocolate chips
- 2 teaspoons refined coconut oil
- 2 drops peppermint extract (optional)
White chocolate layer
- 2 (9-ounce) bags dairy-free white baking chips
- 2 teaspoons refined coconut oil
- 4 drops peppermint extract (optional)
Topping
- 5 candy canes, crushed
Preparation
- Prep the pan: Line an 8 by 8-inch pan with parchment paper, leaving some extra hanging over two sides so you can lift the bark out later.
- Crush the candy canes: Unwrap the candy canes, place them in a zip-top bag, and crush them with a rolling pin into a mix of small pieces and a little candy dust, not a fine powder. Set aside.
- Set up a double boiler: Fill a small pot with about 2 inches of water and bring it to a gentle simmer. Set a stainless steel bowl that’s wider than the pot on top, so it rests on the rim without touching the water. Turn the heat to the lowest setting.
- Melt the dark chocolate: Add the dark chocolate chips and coconut oil to the bowl and stir constantly until smooth, 3 to 5 minutes. Stir in the peppermint extract, if using, and taste. Add another drop for more mint.
- Make the first layer: Pour the melted dark chocolate into the pan and spread it into an even layer. Freeze for about 10 minutes, until it feels firm when touched gently, but not rock hard.
- Melt the white chocolate: Wash and dry the bowl and spatula well, or use a clean, dry bowl. Melt the white chips and coconut oil the same way, over the lowest heat, stirring constantly. Stir in the peppermint extract, if using, and taste. Let cool for 1 to 2 minutes so it doesn’t melt the dark layer.
- Add the second layer: Pour the white chocolate over the dark chocolate and spread it evenly.
- Add the candy canes: Sprinkle the crushed candy canes over the white chocolate right away and press them in lightly.
- Chill and cut: Refrigerate for 1 hour, until completely firm. Lift the bark out of the pan and cut it into rectangles with a large knife. If it’s very hard, let it sit at room temperature for about 5 minutes first so it doesn’t crack.
Tips
- Go low and slow: Both chocolates can burn quickly, especially the white chips, so keep the heat on the lowest setting and stir constantly. If your burner runs hot, turn it off and let the warm water finish melting the chocolate.
- Keep everything dry: Even a drop of water can make melted chocolate thick and grainy, so make sure the bowl and spatula are completely dry.
- Taste as you add the mint: Peppermint extract is strong, so add it one drop at a time. The white layer usually needs a little more than the dark layer.
- Don’t over-chill the first layer: Chill the dark chocolate just until it’s firm to the touch. If it gets too hard, the layers can separate when you cut the bark.
- Press the candy canes in right away: Add them as soon as the white chocolate is spread, before it starts to set, so they stick.
- Cut with a large knife: Press straight down for clean pieces. If the bark is very cold, let it sit at room temperature for about 5 minutes first so it doesn’t crack.
- Use a baking sheet for thinner bark: Spread the chocolate into a rectangle about ¼ inch thick for a thinner, crispier bark.
- Make it dark chocolate only: Skip the white layer and sprinkle the crushed candy canes over the dark chocolate right after spreading it. Press them in lightly and chill until firm.
- Add holiday sprinkles: Scatter red, green, and white vegan sprinkles over the white chocolate along with the candy canes for an extra festive look.
- Make ahead: Make it up to 2 weeks ahead, which makes it a great treat to prepare before the holiday rush.
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks, with parchment paper between the layers so the pieces don’t stick together.
- Freezing: Freeze in an airtight container, with parchment between the layers, for up to 3 months.
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