Written by Katie
The moment the calendar turns to December, thoughts of chocolate and peppermint dance through my head. There are a few flavors that I enjoy more than this combo. It’s evident by the peppermint hot cocoa, mocha, and fudge that I make year-round. I use the Christmas season as an excuse to make even more chocolate peppermint treats!
This peppermint bark is easy to make. It only requires dark chocolate instead of having to layer white and dark like many recipes. Not only is it easier, but I also like it better.
Chocolate Peppermint Bark
Ingredients:
- 12 oz. dark chocolate (organic fair-trade, 70-85% is preferred)
- 1/2 cup crushed candy canes (YumEarth is a great dye-free and organic alternative)
- 2 tbsp. coconut oil
- 2 tsp. peppermint extract (learn to make homemade peppermint extract)
- 1 tsp. vanilla extract (learn to make homemade vanilla extract)
Instructions:
Step 1: Break or cut the chocolate into small pieces.
Step 2: Add 3/4 of the chocolate to a double boiler (see notes for alternatives). Bring the water to a boil and allow the chocolate to melt.
Step 3: Once it is nearly melted, remove it from heat and place it on a hot pad or towel. Add the coconut oil, the remaining 1/4 of the chocolate, and vanilla extract. Stir vigorously with a spoon until slightly shinning and smooth.
Step 4: Add 1/4 cup of crushed candy canes to the chocolate and stir in.
Step 5: Pour the chocolate onto a parchment paper-lined cookie sheet. Spread it out with a spatula until it is about 1/4 inch thick, and sprinkle with the remaining candy cane pieces.
Step 6: Allow to cool uncovered for at least 4 hours. Break into desired size pieces.
Note: If you don’t have a double boiler, place a glass or stainless-steel bowl on top of a sauce pot. (It’s what I have done for years.)
Chocolate Peppermint Bark
Ingredients
- 12 oz. dark chocolate organic fair-trade, 70-85% is preferred
- 1/2 cup crushed candy canes
- 2 tbsp. coconut oil
- 2 tsp. peppermint extract
- 1 tsp. vanilla extract
Instructions
- Break or cut the chocolate into small pieces.
- Add 3/4 of the chocolate to a double boiler (see notes for alternatives). Bring the water to a boil and allow the chocolate to melt.
- Once it is nearly melted, remove it from heat and place it on a hot pad or towel. Add the coconut oil, the remaining 1/4 of the chocolate, and vanilla extract. Stir vigorously with a spoon until slightly shinning and smooth.
- Add 1/4 cup of crushed candy canes to the chocolate and stir in.
- Pour the chocolate onto a parchment paper-lined cookie sheet. Spread it out with a spatula until it is about 1/4 inch thick, and sprinkle with the remaining candy cane pieces.
- Allow to cool uncovered for at least 4 hours. Break into desired size pieces.
[…] way to show some you care this time of year. Modern Alternative Mama is all about them this year. This dark chocolate peppermint bark along with other great recipes to come are part of her 10 Days of […]