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
- 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!
- 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
This dairy-free Peppermint Christmas Bark is sure to be a holiday favorite among everyone young and old. They will be coming back again and again.
- 7 oz banana chips
- 1 cup dairy-free chocolate chips (I use Enjoy Life)
- 1/2 cup coconut sugar
- 1/4 cup honey
- 2 tbsp ghee
- 2 tbsp coconut oil + 1 tbsp (for chocolate)
- 1/2 tsp peppermint extract
- 2–3 crushed candy canes
- Preheat oven to 400 degree.
- Line a 9 x 13 baking sheet with parchment paper, then place banana chips evenly throughout the sheet.
- Combine the coconut sugar, honey, ghee, and coconut oil in a medium sauce pan and continue to stir until the consistency is like melted caramel, then remove from stovetop.
- Pour caramel mixture over banana chips (as evenly as possible using spatula if need too).
- Place baking sheet in the oven for 5 minutes.
- Crush candy canes and set aside.
- In a medium sauce pan combine the chocolate chips, coconut oil and peppermint extract over low heat.
- Stir the mixture until the chocolate chips melt, coconut oil and peppermint extract blends together.
- Remove from stove and layer over the caramel banana chips.
- Sprinkle the crushed candy canes on top and place in refrigerator to chill for 30 minutes.
- Take out and cut “bark” like pieces off and enjoy!
- See blog posts for substitution suggestions.
- I love using Enjoy Life dark chocolate chips as my dairy free chocolate chips of choice.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Stovetop/Oven
- Cuisine: American
Keywords: dairy-free peppermint christmas bark, christmas bark, holiday treats, desserts