Peppermint Chocolate Bark

5 from 1 vote

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!

Prep Time1

Cook Time10

Total Time1 10

Course: Dessert

Cuisine: Gluten-free

Diet: Gluten Free, Vegan

Servings: pieces

Calories: 108kcal

Author: Deborah Murphy

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