Strips of the outermost layer of the peppermint tree? No. The sound a dog makes after he’s just brushed his teeth? Nope! What we’re talking about is the timeless combination of chocolate and peppermint, and let me assure you, making this recipe is so delicious and simple, it’s almost like cheating.
I have been making this holiday treat for as long as I can remember, and continue to have requests for it every year. If you’re in a last-minute pickle about what to bring to the next holiday potluck, or if you want a thoughtful handmade gift for your Secret Santa, this one’s for you. While I was in university (and my pocketbook was extremely lean), I still tried to buy the very best chocolate I could find for my bark. It’s the ingredient this recipe hinges on. If you can’t find dairy-free white chocolate, use semi-sweet chocolate in its place. If you are using chocolate chips instead of chopped chocolate, you’ll need about 2⅔ cups of each.
- 18 ounces vegan bittersweet chocolate, chopped
- ½ teaspoon peppermint oil
- 18 ounces vegan white chocolate, chopped
- ¾ cup crushed gluten-free candy canes
- Line an 11- × 17-inch baking sheet with parchment paper.
- Using a double boiler over medium heat, melt the bittersweet chocolate. (If you don’t have a double boiler, use a heatproof measuring cup placed in a saucepan filled with 1 to 2 inches of water.) Ensure you don’t get any water in the chocolate or it will seize up and turn chunky. Once the chocolate is melted and silky, stir in ¼ teaspoon peppermint oil. Pour the melted chocolate onto the prepared baking sheet and refrigerate for 1 hour, or until firm.
- Melt the white chocolate using the same method. Once melted, stir in the remaining ¼ teaspoon peppermint oil and the candy canes. Spread the white chocolate mixture over the chilled bittersweet chocolate and refrigerate until completely firm, at least 4 hours or even overnight.
- To serve, break into bite-size shards. Store layered on parchment paper in an airtight container in the refrigerator.