Simple Dark Chocolate Peppermint Bark
This Simple Dark Chocolate Peppermint Bark is a festive treat, that requires just a handful of ingredients and very little time. These minty chocolate delights are perfect for holiday snacking or gifting for loved ones. They are gluten-free, dairy-free, and vegan-friendly, a fun holiday treat that everyone can enjoy!
Ingredients
Equipment
- medium stainless steel bowl (or heatproof glass bowl)
- small saucepan
- silicone spatula (large metal spoon)
- parchment paper ( or a silpat mat)
- baking tray
- meat mallet (or rolling pin)
- freezer zip lock bags
- kitchen towels
- spoons
Dark Chocolate Peppermint Bark
- 2 cups dairy-free dark bittersweet chocolate chips (or 2 bars of dairy-free dark chocolate)
- 1-2 tsp coconut oil
- pinch of sea salt
- ½ cup crushed candy canes (half a box)
- 2 tbsp crushed candy canes, for sprinkling on top
- 1 tsp peppermint extract (optional)
Instructions
Dark Chocolate Peppermint Bark
- Line a baking tray with a silpat or parchment paper and set aside.
- Add the candy canes to a zip lock bag and place them on a sturdy surface with a kitchen towel underneath. Use a small meat mallet or rolling pin and go to town crushing the candy canes (an excellent stress reliever, for the holiday season) until they break down into small pieces. But not too much as you don’t want to turn it into dust unless you prefer it that way, that’s fine too! Put aside 2 tbsp of the crushed candy canes to sprinkle over top the bark later and set aside the rest.
- Melt the dark chocolate chips using the double boiler method or in the microwave in increments until everything is melted down. If you like things extra minty you can add in ½ tsp of peppermint extract to intensify the minty goodness. For the full steps of the double boiler method, please refer to my recipe here, where I provide a detailed process. Once the dark chocolate chips have melted down to a nice, smooth consistency, set aside.
- Add the crushed candy canes to the melted chocolate and mix everything together until everything is well combined.
- Transfer to the baking tray and smooth the bark nice and evenly, to your desired thickness. Sprinkle over the reserved crushed candy canes. Give the peppermint bark a gentle shake to help it set. Place in the fridge for 1 hour or freezer for 30 minutes.
- Remove and break the bark into pieces. If you are removing from the freezer let it come up to room temperature for 10-15 minutes and then break into pieces. Now all that’s left to do is devour your chocolate peppermint bark. Enjoy!
Notes
* I used Camino's Bittersweet Chocolate Chips as they are the ones I personally love. I love the taste, it has a rich deep chocolate flavour that pairs so well with the peppermint. Feel free to use whatever one you like. You can also use dairy-free dark chocolate bars if you prefer. Just break the bar into pieces and then follow the same melting process as noted in the recipe.
You could also use semi-sweet chocolate if you prefer something with a little more sweetness.
STORAGE: Store in an air-tight container in the fridge for up to a week or store in the freezer for a month. Place some parchment paper in between the bark to ensure they don’t stick together.
GIFTING: If you are gifting place them in a lined cookie tin or cellophane bag and tie them up with some pretty ribbon for a delightful homemade gift for the holidays!
WANT MORE? Just double the recipe, and you'll have even more Simple Dark Chocolate Peppermint Bark to enjoy.