Healthy Homemade Peppermint Bark
This homemade double layer peppermint bark is addictive and delicious!
Servings 12 servings
Calories 159kcal
Ingredients
BOTTOM CHOCOLATE LAYER:
- 4 Tablespoons cocoa butter melted
- 2 teaspoons honey or maple syrup
- 4 Tablespoons cocoa powder
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- dash sea salt
TOP WHITE CHOCOLATE LAYER:
- 2 Tablespoons cocoa butter melted
- 3 Tablespoons coconut butter melted
- 2 teaspoons honey or maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- dash sea salt
- 1 candy cane crushed into small pieces
Instructions
BOTTOM CHOCOLATE LAYER:
- Gently melt the cocoa butter over low heat.
- Measure out four tablespoons of melted cocoa butter and stir in the honey or maple syrup until combined.
- Add the rest and whisk until everything is combined.
- Pour into a small glass dish of some type (I use a 7 x 5 inch Pyrex baking dish) that is lined with parchment paper.
- Set in the freezer to harden while you make the top layer.
TOP WHITE CHOCOLATE LAYER:
- Again, gently melt the cocoa butter.
- Measure out two tablespoons of melted cocoa butter and pour into a small bowl.
- Gently melt the coconut butter in the same way.
- Measure out three tablespoons of coconut butter and mix the two butters along with the remaining ingredients until smooth.
- Pour the mix over the top of the hardened chocolate layer.
- Top with crushed candy canes. To avoid the candy canes sinking to the bottom of the white chocolate layer, let it set a bit in the freezer first.
- Once confection has solidified, break apart and enjoy!
Notes
Nutrition facts based on using honey.
WW SmartPoints: 8
Nutrition
Calories: 159kcal | Carbohydrates: 8.1g | Protein: 0.9g | Fat: 14.6g | Saturated Fat: 9.8g | Fiber: 1.6g | Sugar: 5.1g