No-Bake Peppermint Bark with Dairy-Free White Chocolate
This no-bake peppermint bark layers rich dairy-free semi-sweet chocolate with a creamy white dairy-free topping and a shower of crushed candy canes. It’s naturally gluten and dairy free, festive, and perfect for holiday cookie swaps.
Ingredients
- 8 oz dairy-free semi-sweet chocolate chips
- 4 oz cocoa butter or cacao butter food-grade only
- 1/2 cup powdered sugar
- 1/4 cup coconut milk powder optional but helps texture
- 1/2 tsp vanilla paste or powder
- 1/4-1/3 cup crushed candy canes or peppermint candy
Instructions
- Line a baking sheet with parchment paper and set aside.
- Melt 4 oz semi-sweet chips and 2 oz cocoa butter until smooth, using a microwave or double boiler.
- Pour the melted chocolate mixture onto the parchment and spread into a thin, even layer.
- In a bowl, melt the remaining cocoa butter, then whisk in the powdered sugar, coconut milk powder, and vanilla until smooth.
- Spread the white mixture evenly over the chocolate layer.
- Immediately sprinkle the crushed peppermint on top and press gently so it adheres.
- Chill for at least 30 minutes until fully hardened, then break into pieces.
Notes
Y’all, don’t stress about perfect layers. This bark is rustic and pretty no matter what. Skip the coconut milk powder if needed — your white layer might be softer but still sets. Make-ahead: Keeps 2 weeks in the fridge or 2 months in the freezer. Nut-free tip: Double-check your chocolate chips — not all are allergy-safe.