This easy vegan peppermint bark recipe is one of the best homemade edible gift ideas to give family and friends this holiday. It’s quick and easy to make and all you need is just three simple ingredients.
It’s naturally vegan, dairy free, and gluten free and it’s also great for holiday parties and potlucks. Anyone you make these tasty, melt-in-your-mouth, minty treats for will love them!
This page may contain affiliate links. Click to learn more.
Delightful Adventures is 5!
5 years ago, on December 1, 2014, I published my first post on this website.
If you’ve been following along, you’ll know that sharing a chocolate mint recipe to celebrate each anniversary has become a tradition…an unplanned tradition, but a delicious one! I love this flavour combination, plus, it’s perfect for this time of year.
These are the chocolate mint recipes I’ve shared on previous anniversaries:
And now, I’m adding to that list with what is, in my opinion, the best dark chocolate peppermint bark!
Ingredients You’ll Need
I like to make my peppermint bark without white chocolate because I like to keep things simple.
All you need is THREE ingredients for this recipe: candy canes, dark chocolate, and peppermint extract (even though it’s not very visible, there’s peppermint extract in that little glass bowl below!).
What’s the Best Type of Chocolate to Use?
To make the best peppermint bark possible, I use a large 70% dark vegan chocolate bar (President Choice brand for those of you in Canada). Any high quality brand will work, just be sure to read the ingredients to be sure it’s vegan.
Good quality dark or semi-sweet chocolate chips will also work for this recipe, however, I personally find that the best chocolate for peppermint bark is a high quality chocolate bar since it results in the best taste and texture.
Which Candy Canes are Vegan?
The easiest way to know which candy canes are vegan is if it specifically says so on the box. Colours, flavour(s), and the sugar used may not be vegan, so if it doesn’t specifically say vegan on the box, I’d be cautious.
The brand I use, Wholesome Sweeteners, is not hard to find at this time of year, so have a look at your local natural food stores or in the natural section of your grocery store.
How to Make Chocolate Peppermint Bark
(Note: I’ve outlined the step-by-step for this peppermint chocolate bark recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
The ingredients are simple, and so are the steps.
You’ll first crush the candy canes and set them aside. After that, roughly chop your chocolate bar and place the pieces in a heatproof glass bowl.
You can then melt the chocolate using one of two methods:
1. The Double Boiler Method:
With this method, the chocolate melts from the steam of simmering water. Be sure your glass bowl is tempered to withstand heat before using this method. A stainless steel bowl can also be used, just be sure it fits over and covers the pot so the steam doesn’t escape.
- Fill a medium pot 1/3 of the way with water and place on the stove over medium-low heat.
- Place your bowl on top of the pot and stir until the chocolate has fully melted. Click this link to see this method in action.
IMPORTANT: Avoid any of the water getting into the bowl of chocolate. If any water gets into your chocolate, the chocolate will seize / harden and you will have to start over with new chocolate (or you can try saving it using this method).
Be sure to start with a completely dry bowl and spatula and after removing the bowl from the double boiler, wipe the bottom of the bowl until it’s dry.
2. The Microwave Method:
With this method, the chocolate is melted in the microwave with 30-second blasts.
- Place the bowl in the microwave and set for 30 seconds.
- When the time is up, remove the bowl and stir the chocolate.
- Scrape down the sides each time and repeat until just a few lumps remain. At this point, don’t put the bowl back in the microwave, just stir until all of the chocolate has melted.
After the chocolate has melted, add the peppermint extract, stir and then pour the chocolate onto a parchment lined baking sheet and smooth out using a rubber spatula.
Next, immediately sprinkle the crushed candy canes on top so they stick to the chocolate. Place the baking sheet in the freezer for 10 minutes.
Once your vegan chocolate peppermint bark has hardened, break into pieces and that’s it!
Place the pieces in an airtight container and store in the refrigerator until you’re ready to serve or are ready to separate into festive tins for gift giving.
Who wouldn’t want to receive a tin full of homemade chocolate peppermint bark as a gift? (These maple glazed almonds are also perfect for holiday gift giving!)
How Far In Advance Can This Recipe Be Made?
It can be made 2-3 days in advance of when it will be served. I do find that the candy canes I use start to get sticky the longer they sit, so it’s best to make the recipe as close to the time it’s needed.
Can This Peppermint Dark Chocolate Bark Be Put In the Freezer?
I would avoid freezing it since the candy canes will become sticky when the bark thaws out.
Did You Make This Recipe?
If so, please leave me a comment and rating below!
And if you like it, you may also like these other vegan gluten free Christmas recipes:
- Sticky Toffee Pudding
- Soft, Chewy Gingerbread Cookies
- Creamy Peppermint Hot Chocolate
- Crunchy Maple Glazed Almonds
- Fluffy Eggnog Pancakes
- Festive Gingerbread Pancakes
And finally…THANK YOU. Without you making my recipes, commenting on them, and visiting often, this website would not be what it is today, 5 years after hitting publish on that first post. I appreciate you!
How to Make Vegan Peppermint Bark
Vegan Peppermint Bark
- 2 vegan candy canes, regular size, crushed
- 12 ounces high quality dark / semi-sweet chocolate (340 grams)
- 1/2 teaspoon peppermint extract
- Line a baking sheet with parchment paper, set aside.
- Unwrap and crush candy canes by either pulsing in a food processor, chopping with a knife, or by placing them in a sealed bag and rolling over the bag with a rolling pin. Set aside.
- Coarsely chop chocolate and place in a glass bowl.
- Melt chocolate using either the double boiler method or microwave method. (See above for info).
- Add peppermint extract to melted chocolate and mix well.
- Pour chocolate onto parchment lined cookie sheet and spread with a rubber spatula (don't spread it too thin).
- Immediately sprinkle crushed candy cane onto melted chocolate.
- Place baking sheet in freezer for 10 minutes to allow bark to harden.
- Remove from freezer and break into pieces by using a knife or by breaking with your hands. Break the pieces as large or small as you like.
- Please read all of the helpful info and FAQ above to ensure recipe success.
- Peppermint oil may be used instead of the peppermint extract. Since peppermint oil is stronger than extract, the rule is to divide the amount of extract called for by four. So for this recipe, you'll need to use just 1/8 tsp of peppermint oil. After stirring in the peppermint oil, taste the chocolate and if you feel it needs a bit more peppermint flavour, add another drop or two.
- Store leftovers in an airtight container in the refrigerator.
- Nutrition info is for 1 serving (of 15) prepared as the recipe is written. Nutrition info below is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.