This recipe for vegan peppermint bark features layers of dairy-free white and dark chocolate with crushed peppermint candy on top. This favorite holiday sweet is perfect for parties or for homemade gift-giving.
Another favorite holiday treat are these vegan chocolate covered pretzels.
I absolutely adore the flavors of chocolate and peppermint. I actually grow mint herbs and enjoy adding it to drinks in the summertime. But there’s something about peppermint in the winter that I love.
This little sweet chocolate peppermint bark is a combination of amazing flavors and even aromas.
Why This Recipe is a Winner
- Adding vegetable oil to the chocolate as it melts helps create a spreadable consistency and gives it a better mouth-feel when eating it.
- Peppermint extract added to the melted chocolate creates more of the holiday flavor everyone loves.
- Semi-setting the chocolate between layers helps create uniform layers while at the same time bonding the layers together, creating a visually beautiful treat!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan white chocolate — You can buy it or make your own vegan white chocolate.
- Chocolate chips — My dairy-free chocolate chips guide gives lots of options, including dark and white chocolate that’s dairy-free.
- Vegetable oil — You can use regular vegetable oil or melted coconut oil.
- Peppermint extract
- Peppermint candy crumbles — You can use either the round candies or candy canes here.
How to Make Vegan Peppermint Bark
- Bottom Layer — Melt the white chocolate with some vegetable oil and then stir in peppermint extract. Pour half of it into the prepared pan. Then, place the pan in the fridge for 10 minutes until almost set.
- Middle Layer — Melt the dark chocolate with some vegetable oil then stir in peppermint extract, and let it cool slightly. Then pour this over the white chocolate layer. Place the pan back in the fridge for 15 to 20 minutes until almost set.
- Top Layer — Pour the remaining melted white chocolate over the bark layers and spread it evenly across the pan.
- Candy Topping — Lightly crush peppermint candies, leaving behind pieces with red stripes. Then sprinkle the crushed candy pieces evenly across the top of the wet white chocolate layer.
- Set the Chocolate — Place the pan in the fridge until the chocolate is set.
I recommend using oven mitts to transfer dishes with melted chocolate from the microwave because they can be very hot.
Once the chocolate is hardened, pull the parchment paper from both sides to remove the bark from the pan. Break the bark into pieces and set it on a plate.
To cut into small squares, leave it out of the fridge for 10 to 15 minutes to allow the chocolate to soften before cutting it.
Once the chocolate is set, and bark is broken or cut into pieces, store it in an airtight container in the fridge for up to 14 days. It can also be frozen for up to 2 months.
Vegan Christmas Sweets
If you love this vegan peppermint bark, here are even more tasty vegan holiday sweets to try:
Vegan Peppermint Bark
- Line the bottom and sides of a square baking pan with parchment paper. Be sure to smooth out any wrinkles in the paper. Use either a 9 or 8-inch pan.
- Use oven mitts when transferring bowls with melted chocolate because they can be very hot.
- Bottom Layer. Add the white chocolate to a microwave-safe bowl. Stir in 1 teaspoon of oil. Microwave for 1 minute, then cover with a plate. Let it sit for a minute or so for the chocolate to melt. Stir it to make sure it is melted. Stir in 1/4 teaspoon of peppermint extract. Pour half of it into the prepared pan. Tilt the pan to spread it across the bottom of the pan in a thin layer. Then, place the pan in the fridge for 10 minutes until almost set. You don't want it to set completely, because that can keep the layers from binding.
- Middle Layer. Stir together dark chocolate and 1 teaspoon of oil in a microwave-safe bowl—microwave for 1 minute. Place a plate over the bowl for a few minutes. Stir it to make sure the chocolate is melted. Once melted, stir in the remaining 1/4 teaspoon peppermint extract. Let it cool slightly. Then pour it over the white chocolate layer. Use a rubber spatula to spread it evenly across the white chocolate. Place the pan back in the refrigerator for 15 to 20 minutes until almost set.
- Top Layer. Pour the remaining white chocolate over the bark layers and use a rubber spatula to spread it evenly across the pan.
- Candy Topping. To crush the peppermints, place them in a plastic bag and use a rolling pin or even a hammer to gently tap the candy into bits, leaving behind pieces with red stripes. Then sprinkle the crushed candy pieces evenly across the top of the wet white chocolate layer.
- Set the Chocolate. Place the pan in the fridge until the chocolate is set. Once the chocolate is hardened, pull the parchment paper from both sides to remove the bark from the pan. Then peel off the parchment paper.
- Break the bark into pieces or cut into small squares. You may want to leave it out of the fridge for 10 to 15 minutes to allow the chocolate to soften before cutting it.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.