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Chocolate Peppermint Bark

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Ingredients Method Notes

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

Method
 

  1. Break or cut the chocolate into small pieces.
  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.
  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.
  4. Add 1/4 cup of crushed candy canes to the chocolate and stir in.
  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.
  6. Allow to cool uncovered for at least 4 hours. Break into desired size pieces.

Notes

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.)