Winter is not complete without White Chocolate Peppermint Bark, and this year, after going without any for years, I finally made a vegan version of this holiday candy! Because this recipe stores well in the refrigerator, feel free to double or triple the batch to make for holiday gifts and gatherings!
I have interesting memories regarding this candy, and I would like to know: what did you call this candy when you were a kid? I remember it being called “elephant bark” or “elephant skin,” and I have yet to learn why. I much prefer to call this treat “White Chocolate Peppermint Bark!”
The recipe is very simple: crush the peppermint candy canes, melt the cacao butter, stir in the remaining ingredients, spread the white chocolate into a thin layer, top with crushed peppermint candy, chill, break apart and eat!
If you want to have extra peppermint flavor, feel free to add in two drops of doTERRA Peppermint essential oil to the white chocolate mixture before spreading the white chocolate peppermint bark to chill.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #gwynnieclemons.
Best wishes and shalom, friends!
- 160g cacao butter
- 1 Tbsp smooth almond butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup Swerve confectioners sugar (or regular powdered sugar)
- 1 package Wholesome Organic Candy Canes, peppermint flavor
- optional: 2 drops doTERRA Peppermint essential oil
- In a double boiler, gently melt the cacao butter on the lowest setting.
- Next, crush the candy canes into small pieces that can be sprinkled on top of the melted white chocolate. I placed broken pieces of the candy canes in one of my silicone stasher bags and used my completely stainless steel, heavy duty lemon juicer to crush the candy canes. Do what works for you in your kitchen!
- Line a large baking sheet or other flat surface that will fit in your refrigerator with parchment paper and set to the side.
- Once the cacao butter has turned to liquid, stir in the vanilla extract, salt, almond butter, optional doTERRA Peppermint essential oil, and Swerve confectioners sugar until fully combined. The chocolate will thicken slightly.
- Pour the white chocolate onto the parchment paper and spread thin.
- Sprinkle the crushed peppermint pieces over the white chocolate and place the tray in the refrigerator for 20-30 minutes.
- Once the white chocolate peppermint bark has fully hardened, break into pieces and eat!
- Store leftovers in the refrigerator to ensure the freshness, but the chocolate will be fine at room temperature.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!