Peppermint Bark & Peanut Butter Bark

Peppermint Bark

6 candy canes

1 bag semi sweet chocolate morsels

1 tbsp refined coconut oil

1 bag  white chocolate morsels

1 tbsp refined coconut oil

1 tsp peppermint extract

Directions:

Crush candy canes in ziploc bag and set aside

Heat up a pot with 2 inches of water on medium heat until steaming. Put heatproof bowl ( I use metal) on top of pot and add semi sweet chocolate chips and 1 tbsp of coconut oil. Stir in clockwise direction until there are no lumps and chocolate melts.

In a 9×13 baking pan lined with wax paper, spread chocolate in a thin later. Put in freezer for 10 minutes until chocolate hardens. Make sure chocolate is hardened. When you put the white chocolate on top it will cool the semi sweet chocolate a bit, you don’t want the colors mixing.)

To melt the white chocolate, reheat pot of water and add white chocolate, 1 tbsp of coconut oil, and peppermint extract to heatproof bowl on top of pot. Stir until chocolate melts. (The peppermint extract can often times keep white chocolate from melting as well as semi-sweet morsels. Just melt as best as you can.)

Take pan of semi-sweet chocolate out of freezer and spread the white chocolate on top in a thin layer. (The white chocolate isn’t as spreadable as the semi-sweet chocolate, but do the best you can) Sprinkle candy cane on top to cover. Put in refrigerator for an hour until completely cool and hard. Break into pieces and enjoy.

Peanut Butter Bark

1 bag semi sweet chocolate morsels

1 tbsp refined coconut oil

1 bag  peanut butter morsels

1 tbsp refined coconut oil

(I  accidentally used unrefined coconut oil the first time I made this. It gave the bark a nice chocolate, peanut, coconut flavor. Everyone loved it! It was great and I have continued to use unrefined coconut oil for the peanut butter bark ever since.)

Directions:

Heat up a pot with 2 inches of water on medium heat until steaming. Put heatproof bowl ( I use metal) on top of pot and add semi sweet chocolate chips and 1 tbsp of coconut oil. Stir in clockwise direction until there are no lumps and chocolate melts.

In a 9×13 baking pan lined with wax paper, spread chocolate in a thin later. Put in freezer for  5 minutes.

To melt the peanut butter morsels, reheat pot of water and add peanut butter morsels, 1 tbsp of coconut oil to heatproof bowl on top of pot. Stir until it melts.

Take pan of semi-sweet chocolate out of freezer and spread the peanut butter morsels on top in a thin layer. (The melted peanut butter morsels will warm the chocolate morsels. This is good.)

Take a tip of a sharp knife or toothpick and blend the two colors making swirls on top.

Put in refrigerator for an hour until completely cool and hard. Break into pieces and enjoy.

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