This Homemade Peppermint Bark is easy to make with layers of dairy-free dark chocolate, vegan white “chocolate” and crushed paleo candy canes or sugar-free peppermint candy. It is the perfect healthy twist on the holiday classic. Gluten-free, refined sugar-free with low carb and keto sweetener options.
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Updated December 2022
Healthy Peppermint Bark Recipe
It’s that time of year when you start making lot of homemade candy for the holidays. This Peppermint Bark is easy to make and one of our favorite homemade gifts we make for family, friends and neighbours. It’s a healthier twist on the classic White Chocolate Peppermint Bark and is just as festive and delicious! Made with layers of dairy-free dark chocolate, vegan white “chocolate” and crushed candy canes or peppermint candies.
Other Christmas candy recipes my family loves to make every December include this Easy Fudge, Peppermint Truffles and Christmas Cracker Toffee.
Why we love this easy candy recipe
- No bake and easy to make and customize depending on your dietary preference
- Vegan, dairy-free, gluten-free with paleo, low carb and keto sweetener options
- A healthy and delicious treat that is perfect for gift giving!
Ingredients you need
Classic peppermint bark recipes are typically made with milk chocolate or semi-sweet chocolate, white chocolate and candy canes. To keep this peppermint bark vegan, we are going to be using:
For the Chocolate layer:
- Dark chocolate or dairy-free chocolate chips: we recommend using your favorite brand or high-quality chocolate. We like Hu’s Kitchen, Pascha’s Organics or Lily’s Sweets
- Peppermint Extract
For the White “Chocolate” Layer
- Dairy-free option:
- Dairy-free white chocolate or dairy-free white chocolate chips: we like Pascha’s Organics.
- Peppermint Extract
- Paleo option:
- Coconut butter (manna) – mimics the look of the white chocolate layer but is vegan, dairy-free and paleo-friendly
- Coconut oil: use refined coconut oil to avoid any coconut flavor.
- 1/2 teaspoon Peppermint extract + 1/4 teaspoon vanilla extract: our favorite combination of extracts to make this candy bark delicious. If you don’t have peppermint extract, you may use peppermint oil instead.
- Maple syrup: our favorite unrefined sweetener that is paleo-friendly. To make keto peppermint bark, you may use Lakanto sugar-free maple syrup, yacon syrup or your favorite liquid sweetener option.
Optional topping
- Crushed candy canes or peppermint candies – we like YumEarth or Sugar-Free Peppermint Candies
How to make Homemade Peppermint Bark
- Prepare baking pan: Line a 9 x 9 square pan baking pan with parchment paper. Set aside.
- Make the Chocolate Layer: In a heatproof bowl, melt chocolate over a double-boiler on the stove or in the microwave in 15-second intervals, stirring well in between. Do not overheat. Once melted, stir in the peppermint extract. Spread the melted chocolate evenly into the prepared pan. Place the baking pan in the fridge for 10 minutes or the freezer for about 5 minutes, until almost set.
- Melt the white chocolate: Meanwhile, in another heatproof bowl, melt the dairy-free white chocolate chips or paleo version ingredients over a double-boiler on the stove or in the microwave in 20-second intervals, stirring well in between. Once melted, stir in the peppermint extract. Remove the baking pan from the fridge / freezer and pour the white “chocolate” layer on top, spread into a smooth layer.
- Add optional crushed candy canes: Sprinkle with crushed peppermint candies or candy canes, if using.
- Chill until set: Chill the pan in the fridge until completely hardened. Break or cut into pieces.
Helpful tips for the best peppermint bark
- Use an offset spatula to easily spread the chocolate into a thin even layer.
- Do NOT let your chocolate layers set completely, otherwise, they will separate
- You can use crushed candy canes, crushed peppermint candies, dried cranberries or even cocao nibs for the topping
- To crush the candy, simply place a resealable bag, and use a meat mallet or a rolling pin to break into pieces
How to Store Chocolate Peppermint Bark
This vegan peppermint bark is best stored in a tightly sealed container in a dark cool place or in the fridge. It should last about 2 weeks making it perfect for gifting!
Can you freezer candy cane bark?
We don’t recommend freezing peppermint candy bark since the candy canes can separate, but if you leave out the candy canes, yes, you can definitely store these in the freezer in an airtight container for up to 3 months.
More peppermint recipes:
White Chocolate Peppermint Fudge
Homemade Peppermint Mocha Latte
This Homemade Peppermint Barkis easy to make with layers of dairy-free chocolate, vegan white "chocolate" and crushed paleo candy canes or sugar-free peppermint candy. It is the perfect healthy twist on the holiday classic. Gluten-free, refined sugar-free with low carb and keto sweetener options.
- 9 ounces chopped dark chocolate OR 1 1/2 cups dairy-free chocolate chips , we like Hu's Kitchen, Pascha's Organics or Lily's Sweets (regular dark chocolate works as well if not dairy-free)
- 1/2 teaspoon peppermint extract
- 9 ounces chopped white chocolate OR 1 1/2 cups dairy-free white chocolate chips , we like Pascha's Organics (regular white chocolate works as well if not dairy-free)
- 1/2 teaspoon peppermint extract
- 1 1/4 cup coconut butter (manna)
- 1 tablespoon coconut oil
- 1/4 cup pure maple syrup , may sub with 3 Tbsp Lakanto Sugar-Free Maple syrup or Yacon syrup for low carb / keto
- 1/2 tsp peppermint extract , (or peppermint oil)
- 1/4 tsp pure vanilla extract
- 1/3 cup crushed sugar-free peppermint candies or candy canes Sugar-free, Vegan Peppermint Candies or use YumEarth or Wholesome Sweets Candy Canes for a gluten-free vegan option.
Line a 9 x 9 square pan baking sheet with parchment paper. Set aside.
In a heatproof bowl, melt chocolate over a double-boiler on the stove or in the microwave in 15-second intervals, stirring well in between. Do not overheat. Once melted, stir in the peppermint extract.
Pour the dark chocolate into the prepared pan in an even layer, using an angled spatula or the back of a spoon to spread, as needed. Place the pan in the freezer for 20-30 minutes, or until the chocolate is firm and set.
Once the dark chocolate is almost set, melt the white chocolate in a double boiler over the stove-top, until completely smooth, while stirring regularly. Once melted, stir in the remaining 1/2 teaspoon of the peppermint extract. Pour the melted white chocolate over the dark chocolate layer in an even layer, using an angled spatula or the back of a spoon to spread, as needed.
Meanwhile, in another heatproof bowl, melt coconut butter and coconut oil over a double-boiler on the stove or in the microwave in 20-second intervals, stirring well in between. Once melted, stir in the maple syrup, peppermint extract and vanilla.
Remove the baking pan from the fridge / freezer and pour the white "chocolate" layer on top, spread into a smooth layer.
Sprinkle with crushed peppermint candies or candy canes, if using.
Place the pan in the fridge for about 30-40 minutes or in the freezer for 20 minutes, or until the chocolate is firm and set.Place the pan back in the fridge to chill until set, about 30-60 minutes or in the freezer for about 20 minutes.
Once the chocolate is set and hardened, cut or break into pieces and serve.
Store peppermint bark in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
