This peppermint chocolate bark is a simple and delicious vegan treat that is perfect for gifting during the holidays. I used to make this for gifting to coworkers at Christmas and it was always a hit!
Looking for a holiday treat that doesn’t require baking? This easy peppermint chocolate bark is super simple to make and perfect for holiday gifting. Rather than layering the chocolates like a traditional peppermint bark, we are swirling the two together for a pretty presentation. Want more chocolate treats? Try this 3 ingredient chocolate peanut butter fudge, chocolate tofu mousse, or my dark chocolate bark with apricot and almonds.
Why You’ll Love this Recipe
- Simple to make and perfect for holiday gifting – especially if you don’t like baking!
- No oven required – just melt the chocolate in the microwave or on the stovetop with a double boiler.
- Less than 10 ingredients and this recipe is vegan, gluten free, egg free, and dairy free.
Ingredients You’ll Need
- Chocolate: Use either a quality dark chocolate (60% cocoa or higher) OR good quality semi sweet or dark chocolate chips. I like the chocolate chips from the brand Enjoy Life.
- White Chocolate: Use a vegan white chocolate for these. I used ones from Enjoy Life.
- Peppermint Extract: Adds a hint of peppermint to this recipe. You can also use 2-4 drops of peppermint oil.
- Candy Canes: Adds peppermint flavor and a little bit of crunch. You can also use crushed peppermint candies instead.
- Flakey Sea Salt: A pinch of flakey sea salt balances out all the sweetness in this peppermint bark.
See recipe card below for a full list of ingredients and measurements.
Step by Step
There are two methods you can use to melt the chocolate for this peppermint bark. I usually like to do the dark chocolate in a double boiler and the white chocolate in the microwave so I can have both melting at the same time.
- Microwave: Melt chocolate slowly in the microwave to prevent burning. Pause and stir every 15 seconds. Stop cooking when almost all of the chocolate has melted. Set on the counter and stir until completely melted. (Residual heat from the microwave/chocolate will finish melting the final pieces and prevent burning.)
- Double Boiler: Add 1 inch water to a large saucepan and bring to simmer. Place large bowl over top. (Bowl should be larger than the saucepan so the bottom of the bowl is not touching the water.) Add chocolate and stir until it has completely melted.
Step One: Melt your dark chocolate and white chocolate in separate bowls in the microwave or over a double boiler. Add peppermint extract to the melted dark chocolate.
Step Two: Spread dark chocolate onto a baking sheet lined with parchment paper. Make a 6×8 inch rectangle. Chocolate should be about 1/4 inch thick.
Step Three: Spoon white chocolate onto dark chocolate and use a butter knife to create swirls.
Step Four: Sprinkle evenly with the crushed candy canes. Add a pinch of flakey sea salt. Transfer to fridge and chill until hardened, about 1 hour. Once hardened, break into large pieces with a sharp knife.
Expert Tips
- Use a quality chocolate bar or higher quality chocolate chips or the best flavor/results. I use either Enjoy Life chocolate chips or the “pound plus” dark chocolate bar from Trader Joe’s.
- I like to store the peppermint chocolate bark in the refrigerator in an airtight container. It can be left out on the counter if you prefer – usually for up to a week.
- Add bark pieces to a festive treat bag and tie with a bow for gifting.
Recipe FAQs
Peppermint bark will last for up to 2 weeks in a container on the counter or in the fridge for up to 3 weeks.
You don’t have to add peppermint extract if you don’t have it on hand or can’t find it in the store. The crushed peppermint candy adds some peppermint flavor; it will just be more lightly flavored vs when the extract is added.
Yes! You can make this bark with just dark chocolate OR only white chocolate. Just use a total of 15 ounces of chocolate if using only one type.
More Yummy Recipes You’ll Love
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Peppermint Chocolate Bark
Ingredients
- 1 bag (10 oz) vegan semi sweet chocolate chips
- 3/4 cup (4.5 oz) vegan white chocolate chips
- 1/2 teaspoon peppermint extract
- 3 candy canes, crushed
- 1 dash flakey sea salt
Instructions
- Line a baking sheet with parchment paper and set aside. Melt chocolate in 2 separate bowls in the microwave or a double boiler.
- Melt chocolate in 2 separate bowls in the microwave or a double boiler. Add peppermint extract to the white chocolate and stir well.
- Spread dark chocolate into a 1/4 inch layer on the baking sheet. (Make a 6"x 9" rectangle.) Add spoonfuls of the white chocolate on top and use a butter knife to create swirl pattern. Sprinkle with crushed candy canes.
- Chill in the refrigerator until firm (about 30-60 minutes). Break apart by hand or use a large knife to cut into imperfect pieces.
Notes
- Gather all of your ingredients and prepare baking sheet before starting as you want to work fast once the chocolate is melted.
- Microwave: Melt chocolate slowly in the microwave to prevent burning. Pause and stir every 15 seconds. Stop cooking when almost all of the chocolate has melted. Set on the counter and stir until completely melted. (Residual heat from the microwave/chocolate will finish melting the final pieces and prevent burning.)
- Double Boiler: Add 1 inch water to a large saucepan and bring to simmer. Place large bowl over top. (Bowl should be larger than the saucepan so the bottom of the bowl is not touching the water.) Add chocolate and stir as it melts.
- You can omit the peppermint extract if you’d like. You can also use 2-4 drops of peppermint oil instead of extract.
Nutrition
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Comments & Reviews
These look amazing! Wonderful idea!
Thanks Karman!