For the love of Chocolate and Peppermint this Christmas Bark recipe made it to my most favourite holiday desserts last year. So simple and easy to make unlike many holiday baked goods which makes this recipe a win win for super busy days around Christmas.
Last year before Christmas, I had created 80 plus recipes and was feeling a little tired to say the least. I love baking and usually begin preparation in early November, but I wanted to make recipes that were simple yet yummy. This bark only took me a few minutes to melt and pour into the pan then after chilling I drizzled the white chocolate and sprinkled the delightful candy cane over top. Now that is my kind of holiday baking.
After all the cookbook photoshoots there were loads of food so I wrapped all the baked goods and delivered them as presents to neighbors. Nothing better than a homemade gift right?!
For this recipe I choose a quality chocolate that is 70% dark From Hu, organic and dairy free. Be sure to choose a pure essential edible peppermint oil too from Simply Organic. These choices will make all the difference in quality bark. When if comes to vegan candy cane this is my favourite (YumEarth Organic Candy Canes).
When removing the chocolate from the pan, place a sheet of parchment paper before pouring the chocolate. For breaking the chocolate into the perfect cracked pieces simply stick a knife into it when it is cold. The Christmas bark will automatically break into jagged cracked pieces which is prettier than cutting it into similar pieces.
My Measurements Tips
- T – is for Tablespoon
- t – is for teaspoon
- Yields: 9×9 pan
- Prep Time: 10 minutes
- Chill Time: 2 hours
Must Haves
- Food Processor
- Double Boiler
What To Grab
- Dark Chocolate
- 2 T coconut raw organic coconut oil
- 500 grams 69% vegan dark chocolate
- 1 t edible peppermint essential oil (dietary grade)
White Chocolate Mixture
- 1 T coconut oil
- 1/2 cup vegan white chocolate chips
- 1/2 t edible peppermint essential oil (dietary grade)
Candy Cane Crush toppings
- 1/4 cup pulverized vegan candy cane
Recipe Instructions
- Line a 9×9 inch pan with parchment paper and set aside.
- Using a food processor, pulverize the vegan candy canes. Try to achieve some bigger chunks as well as some smaller ones. Set aside
- Add water to the lower pot of a double boiler. Place on the burner and turn the heat to medium temperature.
- Add the coconut oil to the upper pot to melt. Once the coconut oil is melted add the dark chocolate and peppermint essential oil and melt. Set the pot aside.
- Pour the melted dark chocolate into the lined pan. Chill the pan in the refrigerator for 1 hour.
- Wash the upper pot of the double boiler before preparing the white chocolate mixture. Add the coconut oil to the upper pot to melt. Once the coconut oil is melted add the white chocolate and peppermint essential oil and melt.
- Remove the pan with the chilled chocolate mixture from the refrigerator. Drizzle the white chocolate mixture over top of the dark chocolate. Sprinkle the candy cane crush toppings all over the top.
- Chill the bark for 1 more hour before serving. This peppermint bark can be stored in the freezer for up to 3 months in an airtight container.
