This vegan peppermint bark recipe is a simple, no-bake holiday dessert made with dairy-free chocolate and crushed candy canes. It's perfect for Christmas parties, edible gifts, and last-minute treats!
If the holidays had a flavor, it would be chocolate and peppermint. This vegan peppermint bark is festive, easy to make, and only requires 5 ingredients!
If you love this classic flavor combo as much as we do, be sure to serve the bark with our vegan chocolate peppermint crinkle cookies and our vegan peppermint hot chocolate.
Ingredients You'll Need
- Dairy-free semisweet chocolate chips: Form the rich, slightly bitter base layer of the bark and balance the sweetness of the peppermint topping.
- Vegan white chocolate chips: Create the creamy, sweet top layer that contrasts beautifully with the dark chocolate and highlights the peppermint flavor.
- Canola oil: Helps the chocolate melt smoothly and evenly, giving the bark a glossy finish and preventing the chocolate from seizing or becoming grainy.
- Peppermint extract: Adds the signature cool, minty flavor that makes peppermint bark taste festive and refreshing.
- Crushed candy canes: Provide crunchy texture, extra peppermint flavor, and a classic holiday look with bright red-and-white speckles.
Why You'll Love This Recipe
- Easy and foolproof - Just a few simple steps and no baking required.
- Perfect balance of flavors - Rich chocolate, creamy white chocolate, and refreshing peppermint in every bite.
- Holiday-ready - Festive, pretty, and ideal for gifting, parties, or dessert platters.
- Totally vegan - Made with dairy-free ingredients that don't sacrifice taste or texture.
- Make-ahead friendly - Stores well, making it perfect for holiday prep.
- Customizable - Easily adjust the peppermint level or add fun toppings like sprinkles or nuts.
How to Make Vegan Peppermint Bark (step-by-step with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by melting the semi-sweet chocolate in the microwave. Stir in half of the canola oil and peppermint extract. Spread in an even layer on a baking sheet lined with parchment and chill for 5 minutes.
Melt the white chocolate chips in the microwave and stir in half of the canola oil.
Spread out evenly over the semi-sweet chocolate layer. Immediately sprinkle with crushed candy canes.
Place in the refrigerator to chill for at least 30 minutes. Cut into jagged chunks using a sharp knife.
Peppermint Bark Tips and Tricks
- Use high-quality chocolate for the best flavor and smoothest melt. Cheaper chocolate can seize or turn grainy.
- Melt chocolate gently using a double boiler or short microwave intervals, stirring often to prevent burning.
- Go easy on the peppermint extract. A little goes a long way and too much can taste overpowering.
- Spread each layer evenly using an offset spatula for clean, professional-looking layers.
- Let the first layer set slightly before adding the next so the layers don't swirl together.
- Crush candy canes finely so they stick well and are easier to bite into.
- Sprinkle toppings while the chocolate is still soft to help them adhere.
- Chill just until set. Over-chilling can cause the chocolate to crack when broken.
- Use a sharp knife or clean break for neat pieces once fully set.
Frequently Asked Questions
Yes! Vegan peppermint bark is perfect for making ahead. It keeps well and actually tastes even better once fully set.
It typically sets in about 30-45 minutes in the refrigerator, or 1-2 hours at room temperature.
Absolutely. You can make all-dark chocolate peppermint bark or all-white chocolate if you prefer. Just keep the peppermint flavor balanced.
This usually happens when chocolate overheats or comes into contact with moisture. Melt gently and keep everything completely dry.
No. Peppermint extract has a cleaner, cooler flavor. Mint extract can taste more herbal and is not recommended for this recipe.
If the bottom layer fully hardens before adding the next, they may not adhere well. Let the first layer set just until firm but slightly tacky.
Recipe Variations
Here are a few ways you can mix up this recipe:
- Dark Chocolate Peppermint Bark: Skip the white chocolate layer and double down on rich dairy-free dark chocolate with peppermint and candy canes.
- White Chocolate Peppermint Bark: Use only vegan white chocolate for a sweeter, creamier version with crushed candy canes mixed in or sprinkled on top.
- Peppermint Mocha Bark: Stir a pinch of instant espresso powder into the dark chocolate layer for a subtle coffee flavor.
- Nutty Peppermint Bark: Add chopped almonds, pistachios, or pecans to one of the layers for crunch.
- Oreo Peppermint Bark: Sprinkle crushed vegan chocolate sandwich cookies between the layers or on top.
- Orange Peppermint Bark: Add a few drops of orange extract or fresh orange zest to the dark chocolate layer for a bright citrus twist.
- Salted Peppermint Bark: Finish the bark with flaky sea salt to balance the sweetness.
- Peppermint Bark with Sprinkles: Swap candy canes for festive vegan sprinkles or use both for extra holiday cheer.
Storage
Room Temperature:
Store peppermint bark in an airtight container in a cool, dry place for up to 1 week. Keep it away from heat to prevent melting.
Refrigerator:
For longer storage, refrigerate in an airtight container for up to 2-3 weeks. Let it sit at room temperature for a few minutes before serving for the best texture.
Freezer:
Peppermint bark freezes well for up to 1 month. Layer pieces between parchment paper in a freezer-safe container. Thaw at room temperature before enjoying.
Tip:
If stacking pieces, place parchment or wax paper between layers to prevent sticking.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Peppermint Bark
Vegan peppermint bark made up of a semisweet chocolate layer, a white chocolate layer and a sprinkling of crushed candy cane pieces.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 Servings 1x
- Category: Candy, Chocolate
- Method: Chill
- Cuisine: American
- Diet: Vegan
Ingredients
12 oz semisweet chocolate chips (dairy free)
12 oz vegan white chocolate chips
1 teaspoon canola oil, divided
½ teaspoon peppermint extract
⅓ cup crushed candy canes*
Instructions
- Melt: Add the semisweet chocolate chips to a large microwave safe bowl. Heat the chocolate in 30 second increments, stirring after each. Continue until chocolate is completely melted and smooth. Stir in ½ teaspoon of the canola oil and all of the peppermint extract.
- Set: Line a baking sheet with parchment paper. Scoop the melted chocolate onto the prepared baking sheet using a rubber spatula and spread the chocolate into an 8 x 12 inch rectangle. Place the baking sheet in the refrigerator to chill for about 5 minutes. No longer!
- Melt: Add the vegan white chocolate chips to a clean microwave safe bowl and heat in 30 second increments, stirring after each. Continue until chocolate is completely melted. Stir in the remainder of the canola oil.
- Assemble: Remove the baking sheet from the fridge. The chocolate should only be partially set. This is important. If the chocolate is still totally melted the chocolates will merge and you won't have distinct layers. If the chocolate is completely set the two layers won't adhere together. Scoop the melted white chocolate onto the baking sheet and spread it gently and evenly over the semisweet chocolate layer. Immediately sprinkle with the crushed candy canes.
- Set and Serve: Set peppermint bark in the refrigerator to chill for at least 30 minutes. When ready to serve, transfer the bark to a cutting board. Using a large, sharp knife, begin making a single cut down the center of the bark. Almost the second you begin cutting, the bark should break in half. Continue making small cuts until you are left with your desired sized pieces. The bark will snap each time you start a cut. Do not try to cut even lines! You want jagged chunks.
Notes
*Peppermint bark will keep in an airtight container in the refrigerator for up to 2 weeks.
*If you can't find pre-crushed candy canes feel free to crush them yourself. Place candy canes into a sealable plastic bag and smash them with a rolling pin.
*The amount of candy canes you use is totally up to you. If you like it super minty, use more. If you like the mint to be more subtle, use less.
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