Indulge in peppermint bliss with this dreamy 5-ingredient Vegan Peppermint Bark recipe! It’s a classic no-bake Christmas treat made with layers of chocolate, white chocolate, and crushed candy canes.
Dreaming of more chocolate and peppermint desserts? My Vegan Chocolate Peppermint Cookies, Vegan Peppermint Mocha Cake, and Vegan Peppermint Patties are also perfect for the holidays!
This easy Vegan Peppermint Bark is one of my favorite no-bake holiday treats. Just like my Vegan Truffles and Vegan Toffee, it’s a breeze to make and I don’t have to turn on the oven!
All you need to do is melt and layer chocolate, vegan white chocolate, and candy canes on top of each other. The hardest part is waiting for it to harden! Afterward, break this classic Christmas treat into smaller pieces and use them for edible Christmas gifts or serve them at parties.
Why this is the best vegan chocolate peppermint bark
- Three layers of Christmas cheer – There are three amazing layers in this easy vegan peppermint bark: (1) peppermint-infused chocolate, (3) vegan white chocolate, and (3) crushed candy canes.
- An easy no-bake holiday recipe – All you really need to do is crush the candy canes, then melt and layer the chocolate to make this festive treat.
- Ready in no time! – Let the chocolate bark chill for 30 minutes, then break it apart and enjoy!
- Perfect for gifting – Pack the pieces into festive tins for the best edible vegan gifts or whip up a batch for the holiday party.
How to make vegan peppermint bark
Place 5 mini candy canes in a ziplock bag and whack them with a rolling pin until they’re crushed into fine pieces. Transfer to a small bowl.
Next, add the rest of the candy canes to the bag and crush them into small chunks (not fine pieces like the last ones).
Melt the vegan chocolate chips and vegetable oil together in 30-second increments in the microwave. Once they’re smooth and melted, stir in the peppermint extract.
Don’t have a microwave? Melt the chocolate using the double boiler method instead (a heat-proof bowl on top of a small pot with a little bit of simmering water).
Pour the melted chocolate onto the prepared pan and spread it into a large rectangular shape. I like my peppermint bark pretty thin so it’s easier to bite into, so I spread it quite thin. Set it aside while you work on the white chocolate.
Do not let the melted chocolate fully set. If you do, the chocolate and white chocolate layers will not meld together and separate once the bark is fully hardened.
Next, melt the vegan white chocolate chips until they’re smooth. Stir in the finely crushed candy canes.
Pour the white chocolate layer over the top of the chocolate layer. Use a spatula to spread it over the chocolate, being careful not to mix the two together.
Immediately sprinkle the candy cane chunks on top of the white chocolate layer, then set it aside to cool at room temperature or in the fridge.
Cut it into large pieces when it’s fully hardened, then enjoy!
Frequently asked questions
You can use vegan semi-sweet chocolate chips or chop up a dark chocolate bar (around 70% cocoa) if you can’t find chips. I get my dairy free chocolate chips from Trader Joe’s, Whole Foods, Costco (Kirkland brand), and sometimes, Amazon. Guittard and Enjoy Life are also good brands.
For vegan white chocolate, I like King David white chocolate chips because they work the best in baking and taste just like white chocolate chips with dairy. However, pretty much any brand of vegan white chocolate (chips or a bar) should work just as well.
Yes, you’re more than welcome to put the melted white chocolate layer on the bottom and the regular chocolate on top.
Either break the hardened bark into large pieces by hand or with a large, sharp knife. I’ve found a knife works better though.
The peppermint chocolate bark pieces can be stored in an airtight container at room temperature for 2 to 3 weeks. They’ll also store for longer in the fridge.
The bark does freeze well for up to 3 months. I recommend thawing the pieces before serving; otherwise, they’ll be rock hard.
Vegan Peppermint Bark
Ingredients
- 25 mini candy canes
- 12 ounces vegan chocolate chips or bars
- 2 teaspoons vegetable oil, divided
- 1/2 teaspoon peppermint extract
- 12 ounces vegan white chocolate chips
Instructions
- Line a large baking sheet (at least 9×13 inches) with parchment paper or wax paper and set aside.
- Finely crush 5 mini candy canes. Place them in a large ziplock bag (I use a reusable bag) and use a rolling pin to crush them as finely as possible. These are for stirring into the white chocolate. Transfer to a small bowl.
- Place the rest of the candy canes in the bag and use a rolling pin to crush them into small chunks, but not as fine as the last ones.
- To a microwave safe medium bowl, add the vegan chocolate chips and 1 teaspoon vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
- Stir in the peppermint extract. Pour the chocolate onto the prepared pan and use an offset spatula to spread it into a large rectangle shape. This doesn't have to be a perfect rectangle. I like my bark pretty thin, so I spread it quite thin. Set aside while you make the white chocolate layer. You can place it in the refrigerator to speed up the setting of the chocolate, but you don't want it too cold and hard or the layers will separate.
- In another bowl, add the white chocolate chips and the other teaspoon of vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
- Stir the finely crushed candy canes into the white chocolate. Pour the white chocolate layer over the top of the somewhat hardened chocolate layer. Use a spatula to spread almost all the way to the edge. Be careful not to smear the chocolate and white chocolate together, as the white chocolate will start to slightly melt the chocolate layer.
- Immediately sprinkle the chopped candy canes all over the top of the white chocolate layer. Let the bark cool at room temperature for a few hours or place in the refrigerator for about 30 minutes.
- Once hardened, use a sharp large knife to slice the bark into pieces, or break apart by hand.
- Keep in a sealed container at room temperature for 2-3 weeks.
Notes
- You can freeze peppermint bark for up to 3 months. Thaw before eating as it will be very hard otherwise.
- If you don’t have a microwave, you can melt both the dark and white chocolate mixtures using a double boiler (a bowl on top of a small pot with a little water).
- If you can’t find mini candy canes, you can use regular sized candy canes. You will need about 3.
- For the vegan white chocolate, the best brand I’ve found is King David. You can find vegan friendly regular chocolate chips at most stores, I often use Guittard brand or Trader Joe’s semi-sweet chocolate chips. Enjoy Life is another good brand, but they’re often more expensive.
Hi Nora! I love all your recipes and I’m a huge fan! 💕 Do you have a conversion for standard sized candy canes?
Merry Christmas!
I think 1 or 2 will be plenty. It’s quite forgiving, so a little too much won’t hurt anything. 🙂 Thanks for loving my recipes!
I made it today and it is so easy and very tasty. Thank you for the recipe! It will make great Christmas gifts.
Made this tonight! It came out perfectly, and the recipe is written so well. Thank you so much.
I’m so happy you enjoyed it, thank you!