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Peppermint Bark

Peppermint Bark is simple, quick, and such a delicious treat. It is no-bake, healthier cousin to beloved store-bought mint chocolate candy. Making this at home is easy, using only a handful of wholesome ingredients like coconut, chocolate and honey.
These delightful little pieces of bark will satisfy your sweet tooth with a cool peppermint taste coupled with a deep chocolate flavor. Plus it is healthy.
When I say healthy, I’m referring to the fact that coconut butter, honey and coconut oil is used, instead of powdered sugar and corn syrup like most homemade peppermint bark recipes.
These bark chunks-from-heaven are great to have in the fridge for whenever you want a little something after dinner. I also sprinkled mine with coarse sea salt because chocolate + sea salt is just the greatest combination.
They even make a great gift for someone special or a for a party or special occasion. This homemade peppermint barks taste like the real old fashioned deal, but with way less sugar, are plant-based, and delectable. If you love coconut, this recipe is definitely for you.
 
Course Dessert, Snack

Ingredients

Chocolate Layer

  • 2 cups chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 teaspoon peppermint extract

Coconut Layer

  • 1 cup coconut butter, store bought or recipe below in notes
  • 1/4 cup coconut oil
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon peppermint extract

Optional Topping Ideas

  • Chopped nuts
  • Crushed candy canes for a festive touch
  • Chopped dried fruit
  • Coconut shreds or pieces
  • Seeds like hemp, sunflower or pumpkin 

Instructions

Chocolate Layer

  • Place chocolate chips and coconut oil in medium sized microwavable dish and microwave in 30 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Add the peppermint extract and stir in.
    Pour out onto a parchment lined baking tray or an 8 x 8 inch baking pan or dish and smooth down into a smooth layer around ¼ - ½ inch thick, in about an 8 x 10 inch rectangle, although the size does not matter.
    Set aside while you prepare the coconut layer.

Coconut Layer

  • Melt the coconut butter and coconut oil in a small saucepan over low/medium heat or in 20 second bursts in the microwave stirring after each burst until smooth and melted. Mix in the honey and peppermint extract.   
    Spread the coconut mixture over the chocolate layer
    Top with your favorite toppings. Press the toppings into the bark so they don’t fall off when eating.
    Refrigerate the coconut bark for 30 minutes or until it’s hardened.
    Break the bark into pieces and store in an air-tight container.
     

Notes

For the homemade coconut butter recipe go here:  Coconut Butter
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