This homemade Vegan Peppermint Bark is the perfect holiday treat! This recipe couldn't be any easier to make. You just need 4 ingredients and a few minutes of prep time. We love to keep a batch on hand in the fridge or freezer all holiday season long!
- 16 ounces vegan white chocolate
- 12 ounces dark or semisweet vegan chocolate
- 1/2 teaspoon peppermint extract, divided
- 1/2 cup crushed candy canes (~3 ounces)
- Line a quarter sheet pan with parchment paper.
- Melt dark chocolate in a double boiler or a microwave. To melt in the microwave, heat in 30 second intervals, stirring well in between each interval (probably will take 3-4 cycles). Once melted, immediately stir in ¼ teaspoon of peppermint extract.
- Once the chocolate is melted, spread into an even layer on the sheet pan (make sure to use parchment paper or the chocolate will stick). Place the tray in the refrigerator for 10-15 minutes, until just set. It's okay if it's still not completely set. If you let it set for too long, the white chocolate layer may separate when you break up the bark later on.
- Repeat the melting process with the white chocolate, then stir in remaining peppermint extract. Once the semisweet chocolate layer is mostly set, spread the white chocolate over the top in an even layer.
- Immediately sprinkle crushed candy canes evenly over the top of the white chocolate. (Don't wait or else the white chocolate will set and the candy canes won't stick.)
- Place the bark in the refrigerator for 1 hour (or more) to fully set. Break into pieces with a knife or your hands. Store in a sealed container in the refrigerator.
Do not leave the first layer of chocolate in the freezer or fridge for too long! This is super important. If it's too cold/too set, you may end up with two issues: First, the white chocolate won't stick as well, and will separate when you break it up into pieces later on. Second, if the bottom layer is too cold, the white chocolate will start to set right away and it will be harder to spread or you won't be able to get the crushed candy canes to stick.
Stir in the peppermint extract immediately: make sure to stir in the peppermint extract right after melting the chocolate so that it doesn't seize up.
Storage: We store our vegan peppermint bark in a sealed container in the refrigerator. It will last for up to a few weeks.
Freezer storage: Store in an airtight container for up to 6 months. Defrost at room temperature before enjoying.
Peppermint extract: Look for pure peppermint extract, NOT peppermint oil, which is much more concentrated and can sometimes cause the chocolate to seize up.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: No cook
- Cuisine: American
- Serving Size:
- Calories: 269
- Sugar: 30.8 g
- Sodium: 25.5 mg
- Fat: 15.2 g
- Carbohydrates: 33.1 g
- Fiber: 1.6 g
- Protein: 3.2 g
Keywords: vegan peppermint bark