3 cups vegan chocolate chips
1 Tbsp coconut oil (optional)
1 tub of Alpendough Chocolate Chip Cookie Dough
3 mini candy canes or 1 large candy cane
1. Melt vegan chocolate chips and coconut oil together. We used a double boiler but you can use the microwave. Melt until smooth stirring regularly. While they are melting do the following (1)Line a 9"x13" pyrex with parchment paper. (2) Roll 25-30 cookie dough balls about 1 centimeter in diameter (a teaspoon or watermelon baller is a perfect tool for this). (3)Press the cookie dough balls into small discs and set aside. (4) Crush the candy canes. **easy tip-put the candy canes into a ziplock bag and use my potato masher.
2. Once melted pour the chocolate onto the parchment paper in the pyrex. Press the cookie dough balls into the chocolate. Sprinkle the crushed candy canes on top and then place in the freezer for it to cool. Let chill for 1 hour.
3. Once the chocolate is chilled through, let sit at room temperature for 15 minutes before trying to cut so that it isn't too hard. Cut up the bark into any size you desire and enjoy!