As an Amazon Associate I earn from qualifying purchases.

This vegan 4-ingredient, 2-layer dark chocolate and white chocolate vegan peppermint bark is SO easy to make and the ultimate holiday snack, dessert, or edible gift!

completed Vegan Peppermint Bark on whit surface
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!

Quick and Easy 2-Layer Chocolate Peppermint Bark

Whoever said simple doesn’t have to mean boring almost certainly must have had vegan chocolate peppermint bark in mind. With just four ingredients and a few minutes of hands-on prep, you can make a batch of this bark ready to snack on all holiday season, bring to holiday gatherings, or gift to others as a low-budget stocking stuffer.

It’s so simple to prepare, that even your kids can get involved. There’s just a bit of melting, pouring, and sprinkling. Plus, there are several ways to customize the recipe to your or the recipients’ preference – with extra flavors or toppings. The combination of vegan chocolate and peppermint candy canes tastes like Christmas – everyone will love it.

Love peppermint? You might also enjoy our vegan peppermint cookies, vegan chocolate peppermint pie, or add some peppermint to our chocolate crinkle cookies.

The Ingredients

Just 4 inexpensive pantry ingredients make up a delicious homemade recipe for peppermint bark.

ingredients for Vegan Peppermint Bark on a white surface
  • Vegan chocolate: This easy peppermint bark recipe requires a combination of high-quality semi-sweet chocolate (or make peppermint bark with dark chocolate/ experiment with the cocoa %) and white chocolate chips. We use dairy-free for obvious reasons.

Vegan white chocolate used to be pretty tricky to find, but there are now several great options. If you can’t find any in person, it’s also easily available online, including on Amazon.

  • Coconut oil: (optional) While technically optionally, coconut oil helps this vegan peppermint bark to set until hard and crunchy – especially if the vegan chocolate isn’t tempered.
  • Candy canes: Or another type of peppermint candy.
  • Peppermint extract: (Optional) For a stronger mint flavor, add ½ teaspoon of peppermint extract to each bowl of melted vegan chocolate.

Flavor Variations and Chocolate Peppermint Bark Toppings

  • Other extracts: Almond extract or vanilla extract pair well with mint.
  • Spices: Chai spice or a little cinnamon could be mixed into the white chocolate layer.
  • Milk chocolate peppermint bark: You can use JUST milk chocolate. Optionally add ½ tsp peppermint extract, too.
  • Dark chocolate peppermint bark: (aka bittersweet chocolate above 70% cocoa content) Either alone or with the white chocolate layer.
  • Sea salt: Sprinkle some salt flakes over the top for a delicious salty-sweet flavor.
  • Toppings: Customize this easy peppermint bark recipe with your favorite toppings like:
    • Chopped nuts (like almonds, cashews, pistachios, walnuts, etc.)Crushed cookies (e.g., Oreos peppermint bark or other vegan chocolate cookies)Pretzels (for salty, crunchiness to contrast the sweet)Shredded coconut (unsweetened for texture and flavor)Orange zest (it might sound odd, but it actually tastes great with peppermint)Dried fruit (e.g., cranberries, raisins, apricot, etc.)
    • Sprinkles (in holiday colors, of course!)

How to Make Peppermint Bark

  • First, line an 8×8-inch baking tray with parchment paper, leaving overhang) and set it aside. Then, crush the candy canes – either by pulsing them in a small food processor or placing them in a Ziplock/Stasher and bashing them with a rolling pin (or similar heavy object).
  • Then, in a medium microwave-safe bowl, add the vegan semi-sweet chocolate chips, optionally with one tablespoon of coconut oil. Microwave in 30-second increments, stirring in between, until the vegan chocolate is almost fully melted.

Be careful not to scorch it, or it burns, becomes dry, and unusable.

  • Repeat the microwave step with the vegan white chocolate.
mixed vegan chocolate in a bowl
  • Pour the melted vegan chocolate into the prepared tray and tap it gently on the counter to smooth out the top (or use an offset spatula to spread it). Then transfer it to the refrigerator to chill and set for 10 minutes.
process shot of adding vegan chocolate to pan

It’s important not to leave it too long, otherwise, it will fully set and the second layer of vegan chocolate won’t easily adhere/bond. It just needs to be thickened.

  • Gently pour the vegan white chocolate over the other one. Tap the pan against the counter again to smooth it.
process shot of adding vegan white chocolate to pan

Avoid touching or moving the vegan chocolate around too much, as it may slightly melt the below level and can end up being mixed.

  • Sprinkle the crushed candy canes over the top then chill it in the refrigerator for at least 3 hours, or until fully set.
  • Finally, remove the vegan peppermint bark from the fridge and break it apart (or use a knife) into your desired size chunks.
process shot showing post refrigerated Vegan Peppermint Bark

FAQs

Can I make sugar-free peppermint bark?

Yes, it’s possible. If you’re able to use sugar-free chocolate and peppermint candies, the rest of the recipe is identical.

Do I have to use a microwave to melt the vegan chocolate?

No, you could use the double boiler method instead. To do so, place a heat-proof bowl over a saucepan of simmering water, ensuring the bottom of the bowl is NOT touching the water. Add the vegan chocolate to the bowl and stir often until it’s fully melted.

How do you stop peppermint bark from separating?

It’s important to use good quality, real vegan chocolate (with cocoa butter) and make sure the first layer is thickened but not fully set when pouring over the second one.

Pro Recipe Tips

  • Use good quality vegan chocolate: The quality of your peppermint chocolate bark depends on the quality of plant-based chocolate used, so make sure to use a good one made with cocoa butter.
  • Leave parchment paper overhang: Or at least enough parchment paper on the edges to make it easy to pull the bark out of the baking tray for easy removal.
  • When to add the second layer: It’s important to add the vegan white chocolate before the semisweet one has completely set, so they adhere.
  • For a swirl bar: Pour in the first layer, then immediately melt the vegan white chocolate and pour it over the top, using a skewer to create a swirl.
  • To cut the bark: If you want control of the sizes, use a knife to cut it rather than breaking it. For clean cuts, dip the knife in hot water between each cut, wiping away moisture first.
  • To gift the bark: We love wrapping some in cellophane and tying it up with a pretty bow.
completed Vegan Peppermint Bark on whit surface

How to Store Homemade Peppermint Bark?

Store it in an airtight container in layers separated by parchment paper in a cool dry place for up to 2 weeks (the peppermint candy softens and becomes chewy over time). If you live somewhere warm, store it in the refrigerator. I use these labels to keep track of when I store them, and I also usually like to keep mine in Stasher bags.

While you can technically freeze the bark for several months, too, the candy canes become chewy after thawing, so we don’t recommend it.

Allow it to come to room temperature before serving for the best flavor and texture.

completed Vegan Peppermint Bark in storage bag

More Vegan Christmas Recipes

Vegan Peppermint Bark

5 from 19 votes
Prep: 10 minutes
Fridge: 3 hours
Total: 3 hours 10 minutes
Servings: 1 8×8 pan
This vegan 4-ingredient, 2-layer dark chocolate and white chocolate peppermint bark is SO easy to make and the ultimate holiday snack, dessert, or edible gift!

Ingredients 

  • 3 candy canes, crushed
  • 1 (9-ounce) bag of vegan semisweet chocolate chips
  • 1 (9-ounce) bag of vegan white chocolate chips
  • 2 tablespoons of coconut oil (optional)

Instructions 

  • Line a 8×8 baking tray with parchment paper and set aside. Crush the candy canes and set aside.
  • In a medium microwave safe bowl, add the semisweet vegan chocolate chips and one tablespoon of coconut oil if using. Microwave for 30 seconds, remove the bowl from the microwave and mix well. Repeat the process in increments of 30 seconds until the vegan chocolate is almost fully melted. Be careful not to overcook the vegan chocolate. It will burn and become dry and unusable.
  • Pour the melted vegan chocolate in the prepared baking tray and level the vegan chocolate. Put it in the refrigerator for 10 minutes. Do not leave it longer or it will fully solidify. It needs to be slightly melted in order for the vegan white chocolate to bind together with the vegan dark chocolate.
  • In the medium microwave safe bowl, add the vegan white chocolate. Microwave for 30 seconds, remove the bowl from the microwave and mix well. Repeat the process in increments of 30 seconds until the vegan chocolate is almost fully melted. Be careful not to overcook the vegan chocolate. It will burn and become dry and unusable.
  • Slowly pour the vegan white chocolate over the vegan dark chocolate and move the tray around to level it. Sprinkle the crushed candy cane and refrigerate for at least 3 hours.
  • Remove from the fridge and break it apart into the desired size chunks.

Video

Notes

  • Use good quality vegan chocolate: The quality of your peppermint chocolate bark depends on the quality of plant-based chocolate used, so make sure to use a good one made with cocoa butter.
  • Leave parchment paper overhang: Or at least enough parchment paper on the edges to make it easy to pull the bark out of the baking tray for easy removal.
  • When to add the second layer: It’s important to add the vegan white chocolate before the semisweet one has completely set, so they adhere.
  • For a swirl bar: Pour in the first layer, then immediately melt the vegan white chocolate and pour it over the top, using a skewer to create a swirl.

Nutrition

Calories: 2800kcalCarbohydrates: 308gProtein: 34gFat: 199gSaturated Fat: 126gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gFiber: 34gSugar: 239gCalcium: 664mgIron: 37mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: No cook
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

Leave a comment

Your email address will not be published. Required fields are marked *

Comments