The Vegan Roadie Recipes

My husband, David, loves peppermint bark. There is one by “No Whey!” on the market now, and I’m sure some other vegan variations. This is a thicker variation; I was nervous of not being able to cover the entire surface of the baking dish, so I went with a smaller one. As years pass, I will work on a thinner version, but this still has all of the peppermint chocolatey goodness you are looking for! Be sure to let it set at room temp, a cold temperature will cause the two chocolates to separate from each other as they seize. 

Easy Vegan Peppermint Bark

Makes: 16 pieces

Serving size: 1 2-inch piece 

1 (10 ounce) bag vegan semi-sweet chocolate chips or vegan dark chocolate chips

1 (8 ounce) bag vegan white chocolate chips (I use King David Kosher)

½ teaspoon peppermint extract, divided 

⅓ cup crushed vegan candy canes (I use Thrive or Yum brand)

Line an 8x8 baking dish with 2 pieces of parchment paper so that the paper hangs over all four sides by a couple inches. 

Melt the semi-sweet chocolate chips in a small pot or double boiler. Remove from the heat and add ¼ teaspoon peppermint extract, stir to combine. Transfer it to the prepared baking dish into an even layer. Immediately melt the white chocolate in a small sauce pot or double boiler. You don’t want the semi-sweet chocolate to set before you add the white chocolate to the top of it. If it sets, the two layers won’t stick together.  Remove from the heat and add the remaining 1⁄4 teaspoon of peppermint extract. Fold in ¼ cup of the crushed candy canes.

Carefully transfer the white chocolate mixture to the top of the semi-sweet layer so that it covers the semi-sweet layer completely. Spread gently with an offset spatula. Sprinkle with remaining crushed candy canes. Add more if you would like, I make sure the entire top is covered with candy cane crumbles.

Set aside at room temperature. Allow to set at room temperature, do not put in the refrigerator before it sets. After it sets completely, lift out of the baking dishes and cut or break into bite sized pieces. 

Will keep in a tightly sealed container for up to one week at room temperature.