Peppermint Bark

Course Dessert, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 10 minutes
Servings 15 pieces
Kate & Zest katebunting

Ingredients

For the Dark Chocolate Layer

  • 400 g Dark Chocolate Vegan
  • 1 tsp Coconut oil
  • 1 tsp Vanilla Extract
  • 2 drops Peppermint Extract

For the White Chocolate Layer

  • 400 g White Chocolate Vegan
  • 2 drops Peppermint Extract

For the Topping

  • 3-4 Peppermint Candy Canes Crushed
  • 2 tbsp Almond milk Bailey's optional

Instructions

  1. Prepare a baking tray by lining it with parchment paper and set aside

  2. In a food processor, crush your candy canes and set aside

  3. Break up the dark chocolate into pieces and melt using a double-boiler. When melted, stir in the coconut oil, vanilla and peppermint extract

    (You can also use a microwave as follows: microwave in 3 second intervals. When melted, stir in the coconut oil, vanilla and peppermint extract)

  4. Pour the dark chocolate mixture to the parchment lined tray into a smooth layer and leave it to set

  5. Break up the white chocolate into pieces and melt using a double-boiler. When melted, stir in peppermint extract

    (You can also use a microwave as follows: microwave in 3 second intervals. When melted, stir in the peppermint extract)

  6. Pour the melted white chocolate over the dark chocolate and smooth down quickly. the dark and white chocolate will combine a little bit, which is exactly what you want (beautiful swirls!)

  7. OPTIONAL: quickly add 2 tbsp of almond Bailey's and smooth down

  8. Sprinkle the crushed candy canes over the top

  9. Refrigerate for 1 hour before breaking it apart using the end of a sharp knife and pushing in until the chocolate bark breaks. Repeat until you obtain the desired size

Notes

Can be kept in the refrigerator for 5-7 days.