Who can say no to layers of rich chocolate topped with crunchy, smashed candy canes? I’ve been using King David kosher white chocolate for years because it melts perfectly, has a smooth finish, and coats beautifully. Pair that with peppermint, and you’ve got a festive treat that’ll have anyone asking, “What?! This is vegan?” It’s the perfect holiday indulgence that’s easy to make and impossible to resist.

Why You’ll Love Easy Peppermint Bark

Simple and Festive: A quick and easy holiday treat that looks impressive.
Perfect Chocolate-Peppermint Combo: Layers of semisweet chocolate and white chocolate with a minty crunch.
Vegan-Friendly: No one will believe this bark is completely dairy-free!
Great for Gifting: Break it into pieces and package it up for thoughtful homemade gifts.

What You Need To Make Easy Peppermint Bark

Vegan semisweet or dark chocolate chips
Peppermint extract
Vegan white chocolate chips (like King David kosher)
Crushed vegan candy canes

Check the recipe card for exact measurements.

How To Make Easy Peppermint Bark

Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving overhang on all sides for easy removal.
Melt the Chocolate:
- Melt the semisweet chocolate chips in a small pot or double boiler. Stir in half the peppermint extract.
- Pour the melted chocolate into the prepared baking dish and spread it evenly.
Add the White Chocolate Layer:
- Melt the white chocolate in a separate pot. Stir in the remaining peppermint extract and ¼ cup of the crushed candy canes.
- Carefully pour the white chocolate mixture over the semisweet chocolate and spread it gently with an offset spatula.
Top and Set: Sprinkle the remaining crushed candy canes generously over the top. Let the bark set at room temperature for about 1 hour.
Break and Serve: Once fully set, lift the bark out of the pan and break or cut it into bite-sized pieces.

Store in an airtight container at room temperature for up to 1 week.

How should I store peppermint bark?

Store peppermint bark in a tightly sealed container at room temperature for up to 1 week. Avoid refrigerating it until fully set.

Can I freeze peppermint bark?

Yes! Peppermint bark freezes well. Just store it in an airtight container or freezer bag, and it will keep for up to 2 months.

Can I use a different type of chocolate?

Absolutely! You can substitute vegan dark chocolate or even a flavored vegan chocolate for the semisweet layer.

What candy canes are vegan?

I recommend YumEarth Organic candy canes—they’re delicious, vegan, and perfect for this recipe.

Easy Peppermint Bark Recipe – Vegan Holiday Treat

This easy peppermint bark recipe features layers of vegan chocolate and crushed candy canes for the perfect festive treat. Simple, dairy-free, and great for gifting!

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Ingredients

▢ 1 10- ounce bag vegan semisweet chocolate chips or vegan dark chocolate chips
▢ ½ teaspoon peppermint extract divided
▢ 1 8- ounce bag vegan white chocolate chips I use King David kosher
▢ ⅓ cup crushed vegan candy canes I use YumEarth Organic

Instructions

Line an 8-by-8-inch baking dish with 2 pieces of parchment paper so that the paper hangs over all 4 sides by a couple inches.
Melt the semisweet chocolate chips in a small pot or double boiler. Remove from the heat and add ¼ teaspoon peppermint extract. Stir to combine. Transfer the mixture to the prepared baking dish in an even layer. Immediately melt the white chocolate in a small saucepot or double boiler. You don’t want the semisweet chocolate to set before you add the white chocolate to the top of it. If it sets, the two layers won’t stick together. Remove the white chocolate from the heat and add the remaining ¼ teaspoon of peppermint extract. Fold in ¼ cup of the crushed candy canes.
Carefully transfer the white chocolate mixture to the top of the semisweet layer so that it covers the semisweet layer completely. Spread gently with an offset spatula. Sprinkle with remaining crushed candy canes. Add more if you would like (I make sure the entire top is covered with candy cane crumbles).
Set aside at room temperature and allow to set about an hour; do not put it in the refrigerator before it sets. After it sets completely, lift out of the baking dishes and cut or break into bite-size pieces.
Peppermint bark will keep in a tightly sealed container for up to 1 week at room temperature.