Peppermint Bark is a classic Christmas treat, made popular by Williams Sonoma. My mom gets it most years and I always love the cute tins that it comes in. But, it’s not vegan (and it’s seriously expensive, and full of food dyes!) so I haven’t had it in a long while. So when I saw Cara’s dairy free white chocolate guide I thought I would order some and try it out! My recipe is just like I remember—maybe even better because it uses just 5 ingredients!
I’ve always been a dark chocolate girl, while Irving is a white chocolate guy. (And yes, we’ve made quite a lot of jokes about that. I even have this magnet on my fridge.). Despite not being a big white chocolate fan, I have found myself repeatedly reaching into the carton to get more of these white chocolate chips. They’re really good! And they bring the perfect balance to the dark chocolate and peppermint flavors!
I get the King David brand on Amazon—order now because I’ve got another recipe with white chocolate coming up! And if the coins are out of stock, order their white chocolate chips!
Not a white chocolate fan? Or don’t feel like ordering white chocolate? Just double up the dark chocolate and skip the white chocolate layer. I spread my chocolate out fairly thin on a large 11×17 jelly roll pan. This made the chocolate easier to bite into. But if you like a thicker chocolate you can use a smaller pan, or just spread it out a little less.
Need more peppermint recipes?
Candy Cane Cookies
Cream Cheese Peppermint Patties
Candy Cane Ice Cream
Double Chocolate Mint Chip Ice Cream
^^^ This adorable penguin mug is from Sur la Table!
This Peppermint Bark is the perfect addition to a party this Christmas season—gluten free, nut free, dairy free, not a cookie, and easy finger food! When you make it, take a picture, post it on Instagram, and tag it with #frieddandelions! I would LOVE to see your pictures!!!
Peppermint Bark
Ingredients
- 10 ounces dark chocolate I used 1 full bag of Enjoy Life Dark Chocolate chunks
- 1 teaspoon coconut oil optional for smoother spreading
- 1/2 teaspoon peppermint extract
- 10-12 ounces white chocolate I get the King David brand
- 1 teaspoon coconut oil optional for smoother spreading
- 1 teaspoon peppermint extract
- 2 Tablespoons crushed peppermint I like Trader Joe's starlight mints (no artificial colorbut I can't find them this year. I also like Trujoy Candy Canes (no artificial colorwhich are widely available!
Instructions
- To crush the candies—Unwrap completely (don't forget!) and place in your food processor. Pulse until broken up into small pieces, but don't go so far that they turn into dust! Alternately, place in a sealed plastic bag and use a rolling pin or kitchen mallet to break up the candies (place the bag in a folded kitchen towel to keep bag from breaking and from damaging your countertop!). Set aside. I do a whole bag/box at a time and save the rest of the peppermint for other recipes! See above!
- Set up a double boiler on the stove. I place a small sauce pan on the stove and fill it with a few inches of water. Then I place a glass heat safe bowl on top (make sure the water isn't touching the bowl). Then I heat it on medium low heat—do not let the water boil.
- Line a large jelly roll pan with parchment paper and set aside.
- Place your dark chocolate in the bowl of the double boiler and stir occasionally until melted. Add the coconut oil and stir it in completely. Add the peppermint extract and mix again. Remove from heat.
- Carefully pick up the glass bowl using an oven mitt. With your other hand, wipe the bottom of the bowl so that the condensation off of the bottom so it doesn't drip out onto the prepared tray. Pour the dark chocolate onto the prepared tray and use a spatula to spread the chocolate around. Set it into the freezer for 10 minutes to firm up completely.
- Wash out the glass bowl so that there is no more dark chocolate. Return the bowl to the pan on the stove and heat the water again. Add the white chocolate and stir occasionally until melted. Add the coconut oil and stir it in completely. Add peppermint extract and mix again. Remove from heat.
- Remove your pan with the dark chocolate from the freezer. Carefully pick up the glass bowl using an oven mitt. With your other hand, wipe the bottom of the bowl so that the condensation off of the bottom so it doesn't drip out onto the prepared tray. Pour the white chocolate onto the prepared tray and use a spatula to spread the chocolate around. Use a very light touch to keep the dark chocolate from coming through to the white. Sprinkle with candy cane pieces and set it into the freezer for 10 minutes to firm up completely.
- Once completely solid, use a sharp knife to break up the chocolate into chunks. I continue to store my chocolate in the freezer until ready to freeze. It comes up to room temperature very quickly!
[…] chips, add some flavor, and load it up with all kinds of fun toppings! I’ve made some for Christmas, some for Valentines, and now I’ve got a perfect version for fall! Pumpkin Patch Chocolate […]