Peppermint Bark (Dairy Free)
I just love peppermint bark, but my body does not love the dairy in the chocolates. We made this dairy free recipe so we could enjoy it for the new year and it turned out delicious. It was gone within a few short days!
Ingredients
- 12 ounces dairy free semisweet chocolate
- 1 1/2 teaspoons peppermint extract
- 12 ounces dairy free white chocolate chips
- 3 candy canes, crushed (or 12 hard peppermint candies, crushed)
Time and Yield
- Total Time: 1 hour and 45 minutes
- Cook Time: 10 minutes
- Yields: About 2 pounds
- Level: Easy
Directions
- Line a 9 by 13 inch baking dish with aluminum foil, shiny side up; and smooth out any wrinkles.
- Heat 1 inch of water in a saucepan over low heat, until steaming.
- Put all but 3/4 cup of the semisweet chocolate in a heatproof glass bowl that is slightly larger that the opening of the saucepan, so that it sits on top.
- Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted.
- Remove the bowl from the saucepan and place on a heat proof surface; and keep the steaming water over low heat.
- Gradually stir in the reserved 3/4 cup semisweet chocolate to the bowl, a little bit at a time, until all of the chocolate is melted.
- Return the bowl to the saucepan if needed to help melt the chocolate. Do not rush this step, it may take up to 10 minutes to melt the chocolate.
- Wipe off any moisture from the bottom of the bowl. Stir in 3/4 teaspoon peppermint extract into the chocolate.
- Then quickly pour into the prepared baking dish and spread in an even layer.
- Firmly tap the dish against the counter to remove any air bubbles.
- Set aside at room temperature until almost set, about 10 minutes.
Meanwhile, let’s melt the white chocolate while the semisweet chocolate is setting:
- Put all but 1 cup of the white chocolate in a larger heatproof glass bowl and repeat the melting process over the steaming water.
- Dry off the bottom of the bowl, place it on a heat proof surface, and stir in remaining 3/4 teaspoon peppermint extract.
- Pour this over the semisweet chocolate layer and spread in an even layer.
- Sprinkle immediately with the crushed candies, gently pressing them in.
- Set aside at room temperature until firm, about 1 hour.
When firm, lift the bark out of the pan using the foil and break it into pieces. Enjoy!
*Store in an airtight container at room temperature for up to 2 weeks.*
You can find dairy free chocolates at Sprouts, Whole Foods, Amazon, and sometime even WalMart. Be sure to read your ingredients to be sure they don’t contain any allergens you may have.
