Seven Ingredient Peppermint Bark
Try making this simple seven ingredient peppermint bark recipe this holiday season. Smooth dark chocolate, a peppermint coconut butter layer, and crushed candy canes is the perfect combination for a healthy Christmas candy.
Prep Time 20 minutes
Freeze Time 2 hours
Total Time 20 minutes
Servings 15 servings
Place chocolate chips in a double boiler or a glass bowl over a boiling pot of water and melt until the chocolate is a smooth consistency.
Pour melted chocolate into an 8x8 inch pan lined with parchment paper.
Place pan in the freezer for 10 minutes to let chocolate solidify.
Slightly melt the coconut oil and coconut butter until it's a thick icing consistency. Add remaining ingredients and whisk together.
Take pan out of the freezer and spread coconut mixture over the chocolate using a rubber spatula.
Top with crushed candy canes or peppermint candies. Place in the freezer to set completely (about 1-2 hours)
Once set, remove from the freezer and break into pieces.
Store in freezer.
- If you do not have a double boiler, you can create one by placing a small pot into a slightly larger pot that is filled with a small amount of water.
- Use refined coconut oil if you don't want a strong coconut flavor.
- If you are concerned about artificial colors and flavors in candy canes, I suggest buying a brand that fits those needs! During the holidays you should be able to find them in health food stores.
Serving: 11/2 inch piece | Calories: 152kcal | Carbohydrates: 7.5g | Protein: 1.2g | Fat: 14.3g | Saturated Fat: 12.1g | Sodium: 4mg | Fiber: 2g | Sugar: 4.6g