Low Iodine Peppermint Bark
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Learn more →Ingredients
20 servings
For the dark chocolate layer
- 12 oz dark chocolate (60–70% cacao), finely chopped
- 1 tsp coconut oil
- ½ tsp peppermint extract
For the white chocolate layer
- 12 oz white chocolate, finely chopped
- 1 tsp coconut oil
- ½ tsp peppermint extract
For the topping
- 6 oz candy canes or hard peppermint candies, crushed
- ¼ tsp flaky sea salt (optional)
Can be omittedflaky sea salt
Instructions
- 1
Line a rimmed baking sheet (approximately 13×18 inches) with parchment paper, leaving a 1-inch overhang on two sides for easy lifting. Place the candy canes or peppermint candies in a zip-top bag, seal, and crush with a rolling pin or heavy skillet into pieces ranging from coarse crumbs to small shards, about 1/4 inch or smaller. Set aside.
- 2
Bring 1 inch of water to a bare simmer in a saucepan over medium-low heat. Place the dark chocolate and 1 tsp coconut oil in a heatproof bowl set over the saucepan, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, about 4–5 minutes. Remove from heat and stir in 1/2 tsp peppermint extract.
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