Is it just me or is the holiday season flying by even faster than normal this year? I’ve been traveling recently for school and between preparing for that and the actual travel itself I feel like I’ve missed a big chunk of my holiday baking time (which maybe isn’t such a bad thing for my waistline anyway). Don’t worry though. I’ll definitely find the time in the next couple of weeks now that I’ve got a few weeks off of school!
Did you see the Homemade White Chocolate recipe I posted last week? If you haven’t yet, go check it out because you are going to need it for this recipe. Well I suppose you could use store bought white chocolate but I don’t think it would be as tasty and it definitely wouldn’t be as healthy. Not that this peppermint bark is particularly healthy either but it’s definitely a step up from the conventional stuff. I’m all about balance over here, you know? It’s the holidays so I’m gonna eat some sugary crap, it’s just a fact. So that sugary crap may as well be homemade less crappy crap. You with me?
You could also replace the white chocolate entirely with coconut butter for a lower sugar option and it would be delicious. I’ve certainly done that and I very much enjoyed it. But it’s not quite the same if you ask me. But that’s me. And my husband too. He ate almost the entire batch of this stuff in like a day and he claims to hate peppermint. I don’t believe him. Not even a little bit. And for an entirely homemade version, replace the chocolate chips with some homemade chocolate chunks. If you do this, however, you’ll probably won’t to store it in the fridge. It has a tendency to get a little soft at room temperature thanks to the coconut oil.
- In a glass bowl over a pot of boiling water, melt chocolate chips
- Pour into a 8x8 parchment lined baking dish and place in the refrigerator until set, about 30 minutes
- Once chocolate is set, melt white chocolate in a glass bowl over a pot of boiling water
- Pour white chocolate and spread evenly over the top of the milk chocolate
- Sprinkle crushed candy canes over the top, pressing gently to set
- Let set in fridge, about 30 minutes
- Once set, cut into chunks and serve
I think this recipe would be the perfect homemade treat to giveaway to all your friends and family, real food lovers or not! I know I’ll be making a couple more batches before the season is over (and hiding them from my husband so I can have some too).
In vibrant health,