Vegan 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
Scale
12 oz semisweet chocolate chips (dairy free)
12 oz vegan white chocolate chips
1 teaspoon canola oil, divided
1/2 teaspoon peppermint extract
1/3 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 1/2 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.
Find it online: https://censoredbaker.com/vegan-peppermint-bark/
