I am a sucker for peppermint bark. I came to the conclusion that I could still enjoy this decadent treat without completely sending my blood sugar level into oblivion. When I set out to make this recipe, I consulted with a few different cookbooks and searched for a peppermint stick that would hold up to my healthy lifestyle standards. Whole Foods carries a seasonal peppermint candy cane from a company called Hammonds out of Denver Colorado. This peppermint stick does contain cane sugar, so I recommend enjoying this festive treat in moderation. But, this is a great recipe to enjoy making with your children or other family members. My kids love making it and it’s a simple, quick recipe that can take care of a sweet craving in just a few minutes. I made several batches for our Thanksgiving dessert table and it was a huge hit. This original recipe calls for almonds, but feel free to change up the nuts or even add dried fruit if you wish. This is a perfect treat to bring to holiday parties or to give neighbors and friends as a special gift. I wish you all a very Merry Christmas and hope you enjoy these next few weeks with close family and friends.
Dark Chocolate Peppermint Bark
1 cup dark chocolate chips
1 tsp coconut oil
2 TBSP pumpkin seeds – chopped
2 TBSP almond slivers – chopped
3 TBSP hammonds peppermint stick – crushed
1 pinch celtic sea salt
In a double boiler melt the chocolate chips and the coconut oil. Roughly chop the nuts and crush the peppermint stick. When chocolate and oil melt completely, remove from heat and add nuts, seeds and peppermint. Stir until combined. Cover a cookie sheet with parchment paper. Pour the chocolate mixture onto the parchment paper. Sprinkle top with a few pumpkin seeds and a bit of the leftover peppermint stick. Refrigerate to harden. Enjoy!