Low-Sugar Peppermint Bark
White and dark chocolate layered chocolate bark, with crushed peppermint candy sprinkled on top.
Ingredients
- 2 cups dark chocolate chips see above for suggested brands
- 2 cups white chocolate chips see above for suggested brands
- 2 tablespoons ,divided coconut oil
- 1/4 teaspoon peppermint extract
- 4 crushed peppermint candy canes (or peppermint candy of choice) crush by placing in a plastic bag and rolling a rolling pin over the bagged candy. (or use a meat mallet to smash it through the bag)
Instructions
- Melt the dark chocolate chips and coconut oil in the microwave. Microwave in 30-second increments, stir, then microwave until almost completely melted. Keep stirring until completely melted. Add the peppermint extract to the dark chocolate and stir well.
- Pour melted dark chocolate onto a parchment-lined sheet pan. Spread it out with a rubber spatula until it's about 1/4 inch thick or to your desired thickness. Place in the freezer for about 20 minutes or until hard.
- Melt the white chocolate chips and coconut oil in 30 second increments, stirring in between. Pour melted white choocolate on top of the hardened dark chocolate layer and smooth out until it is evenly distributed.
- Sprinkle the crushed peppermint candies on top of the white chocolate layer. Place back in the freeezer until the bark is set and hard, about 20 minutes.
- Now for the fun part: break the peppermint bark with the best tools you have: your hands! Break them into your desired size. Place on a platter for serving or store it in an airtight container. ENJOY!
Notes
Store in an airtight container for 2 weeks on the counter or in the fridge.
I don't recommend storing it in the freezer as the candy canes don't freeze well.