Peppermint Christmas Bark (Dairy-Free)

Christmas Bark often called “Christmas Crack” is an easy, tasty simple treat to share with kids and guests during the holiday season. This dairy-free version of Peppermint Christmas Bark will have them coming back for more because it’s that good.

I learned about Christmas Bark a few years ago and have been making some version every year sense. It gets the nickname “Christmas Crack” because that is what it is. So addicting, you can’t help but keep coming back for more. This delicious treat is not only easy to make but is a great pick me up during the holiday season.

What you need to make

• Banana chips
• Coconut sugar
• Honey
• Ghee
• Coconut oil
• Dairy-free chocolate chips
• Peppermint extract
• Crushed candy canes

How to make

Pre-heat oven to 400 degrees. Line a 9 x 13 baking sheet with parchment paper, then arrange the banana chips evenly across.

In a medium sauce pan stir together coconut sugar, ghee, coconut oil and honey. As it heats, continue to stir so that it will not burn. Once the consistency is like melted caramel, remove from stove. Pour over the banana chips. I had to use a spatula to spread the mixture. It will melt fast on contact so you might also have to use your fingers to spread across the banana chips

Place in the oven for no more than 5 minutes. The caramel should start to bubble but not burn. In that short window of time, crush candy canes for the topping and set aside. After the 5 minutes, take out and sit on counter while you then prepare the chocolate.

In a medium saucepan, combine the chocolate chips, coconut oil and peppermint extract together. Keep stirring as the chocolate begins to melt so that it doesn’t burn. Once melted, take off heat and pour over banana chips and caramel mixture. Use a spatula to spread the chocolate evenly.

Sprinkle the crushed candy cane on top. Place in refrigerator to chill for 30 minutes. Take out and break off into pieces of “bark”. Serve and enjoy!

Substitutions

• You can use plantain chips interchangeably with banana chips. Plantain chips can be more sweeter than banana chips.
• If not dairy-free, butter can be used in place of ghee. It can also be used in place of coconut oil for melting the chocolate.
• Maple syrup can be used in place of honey. This can be a 1:1 exchange. The caramel mixture will be a bit more runny with the maple syrup and thicker with honey.
• Any type of refined sugar can be used in place of coconut sugar. I prefer coconut sugar because it is lower on the glycemic index.

Storing, freezing and re-heating

Christmas Bark can be stored in the refrigerator up to 5 days. It can be stored in the freezer up to 3 months. There is no need to reheat the bark even when frozen. Just take out and let sit on the counter until unthawed.

Print