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Dairy Free Peppermint Bark

Dairy Free Peppermint Bark is one of the easiest desserts of the season!  Just 5 simple ingredients, and a few minutes from start to finish!
Prep Time10 mins
Chilling Time5 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: Christmas
Servings: 15 people
Author: Sarah

Ingredients

  • 10-12 ounces dark chocolate (I used 1 full bag of Enjoy Life Dark Chocolate chunks)
  • 2 teaspoons coconut oil, divided (optional for smoother spreading)
  • 1 ½ teaspoon peppermint extract
  • 10-12 ounces white chocolate (I get the King David brand, see post for details)
  • 2 Tablespoons candy canes or starlight mints, crushed

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!)
  • Line a large jelly roll pan (11" x 17") with parchment paper and set aside.
  • Place your dark chocolate in a microwave safe bowl and microwave in 30 second increments until mostly melted. Do not overcook.
  • Add 1 teaspoon of coconut oil and ½ teaspoon of peppermint extract to the chocolate and stir it in completely.  
  • Pour the dark chocolate onto the prepared tray and use a spatula to spread the chocolate around.  Set it into the fridge or freezer for 10 minutes to firm up completely. Remove and let return to room temperature before doing the next step (just takes a minute or two).
  • Place the white chocolate in a microwave safe bowl and microwave in 30 second increments until mostly melted. Do not overcook.
  • Add 1 teaspoon of coconut oil and 1 teaspoon of peppermint extract to the chocolate and stir it in completely.  
  • 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.
  • Working quickly, sprinkle with candy cane pieces and set it into the fridge or freezer for 10 minutes to firm up completely. Remove and allow to return to room temperature again.
  • 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 eat.  It comes up to room temperature very quickly!

Notes

If you pour the layers when the chocolate is still frozen, OR if you try to break the layers while the chocolate is frozen it will split and separate.  Try to wait until the chocolate is firm, but at room temperature.  If it does split, simply melt a tiny bit of extra chocolate and use it to "glue" the pieces back together.  It will still taste delicious!