Excited for 12 days of cookies?! I am! Most of the recipes I L O V E for Christmas are found in Season's Eatings holiday ebook & menu planner -- on SALE this month for $9.99! I also have three new Advanced Plan creations for you: Peppermint Bark, "Candy Cane" Macaroons and...my most superlative dessert yet...Grasshopper Pie!
Today we're talking bark. Peppermint bark is a Christmas classic. Who can resist it? Most commonly you'll see it sold in department stores and served at parties constructed of milk chocolate, white chocolate, and bits of minty candy canes. What does that translate into? Disease-causing sugar, food dyes, and more toxic sugar. Well I've cleaned it up, per request of my friends Nicole and Mark, just in time for Christmas! This delicious and super easy peppermint bark makes a wonderful treat or holiday gift.
Today we're talking bark. Peppermint bark is a Christmas classic. Who can resist it? Most commonly you'll see it sold in department stores and served at parties constructed of milk chocolate, white chocolate, and bits of minty candy canes. What does that translate into? Disease-causing sugar, food dyes, and more toxic sugar. Well I've cleaned it up, per request of my friends Nicole and Mark, just in time for Christmas! This delicious and super easy peppermint bark makes a wonderful treat or holiday gift.
8 oz 73+% dark chocolate or baker's chocolate
5-10 drops pure liquid stevia (can also use naturally flavored peppermint stevia)
2 tsp peppermint extract
1.) Line a 10x10 inch baking sheet with all natural waxed paper. (If you only have larger sized baking sheets, double this recipe so you have enough chocolate to spread out across it.)
2.) Melt the chocolate in a double boiler. Add the liquid stevia (I used only 5 drops, as I don't like it too sweet...) and peppermint extract and mix well until smooth. (Optional: Stir in chopped raw nuts -- I'm partial to raw almonds and raw hazelnuts. Pistachios add a splash of Christmas color. Maybe even some goji berries, or cranberries for Core Plan?)
3.)
Once melted, pour onto natural waxed paper and use a spatula to spread
chocolate about 1/4 inch thick. (Optional: Sprinkle with crushed raw nuts, sea salt, dried fruits.) Allow to cool and dry
6 hours or overnight.
4.) Once dry, break chocolate apart into uneven chunks, store in airtight container until ready to serve.
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