Vegan Peppermint Bark
Servings 16
Ingredients
- 16 ounces of vegan white chocolate
- 12 ounces of dark or semisweet vegan chocolate
- ½ teaspoon of peppermint extract divided
- ½ cup of crushed candy canes approximately 3 ounces
Instructions
- Begin by lining a quarter sheet pan with parchment paper.
- Melt the dark chocolate in a double boiler or microwave, stirring well between 30-second intervals. Once melted, immediately stir in ¼ teaspoon of peppermint extract.
- Spread the melted dark chocolate evenly on the sheet pan. Place the tray in the refrigerator for 10-15 minutes until just set.
- While the dark chocolate is setting, melt the white chocolate and stir in the remaining peppermint extract.
- Once the dark chocolate layer is mostly set, spread the white chocolate over the top in an even layer.
- Immediately sprinkle the crushed candy canes evenly over the white chocolate.
- Place the bark in the refrigerator for at least 1 hour to fully set. Once set, break it into pieces using a knife or your hands. Store the pieces in a sealed container in the refrigerator.
Notes
- Avoid leaving the first layer of chocolate in the fridge for too long to prevent issues with sticking and separation.
- Stir in the peppermint extract right after melting the chocolate to prevent it from seizing up.
- Keep the Vegan Peppermint Bark in a sealed container in the refrigerator, where it will last for up to a few weeks.
- If you plan on freezing it, store in an airtight container for up to 6 months. Defrost at room temperature before enjoying.