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Chocolate Peppermint Bars

Crushed candy canes provide a blast of festive peppermint flavor, while coconut oil and nut milk make these bars dairy- and egg-free.

Serves 24
Ready in 65 mins
Prep time 15 mins
Cooking time 20 mins
Chill time 30 mins
153 calories per serving


> 2 cups all-purpose flour
> 1 tsp baking powder
> 1/8 tsp salt
> 1/2 cup Nature's Promise ® Organic Refined Coconut Oil
> 3/4 cup sugar
> 1/4 cup plant-based unsweetened milk or nut milk
> 1 tsp vanilla extract
> 1 tsp peppermint extract
> 1 cup vegan semisweet chocolate chips
> 1/2 cup finely crushed candy canes


Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, using a hand mixer or stand mixer, beat together the coconut oil and sugar 2–3 min., until light and fluffy. Reduce the mixer speed to low. One at a time, add the milk, vanilla extract, and peppermint extract, beating after each to combine. In batches, slowly add dry ingredients until just combined.
Press the dough into the pan. Bake 20 min., until edges are golden brown. Place pan on a wire rack. Sprinkle the chocolate chips evenly across the pan and let rest for 5 min., until chocolate is shiny and starting to melt. Using an offset spatula, spread melted chocolate into an even layer. Sprinkle with the crushed candy canes.
Cool completely in the pan. Refrigerate for 30 min., until chocolate is set. Cut into 24 bars.

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