We’ve had a heck of a weekend! Both of our kids came down with some sort of respiratory illness (sneezing, coughing, fever), and my new computer crashed! Boooooooo…..
I hate computers with a passion. I don’t understand them, and feel so incompetent when it comes to repairing any glitches. I’m sitting at my husband’s laptop right now, and this thing is as sloooooooooooow as molasses.I feel like I did back in the days of dial-up. Not good.
I definitely deserved today’s post after all the mayhem!
Delicious, creamy, and refreshing peppermint bark! My absolute favorite holiday treat, with candy canes coming in a close second.
Those inventive kids over at Williams-Sonoma inspired this post….I just love this stuff!!
Melt the cocoa butter over low heat. Add the honey and stir to dissolve. Add the rest and whisk until everything is combined. Place wax paper in a small baking dish. Pour the chocolate layer in, and place it in the fridge to harden.
WHITE CHOCOLATE LAYER:
2 T. cocoa butter
3 T. coconut butter
2 t. honey or maple syrup
1/2 t. vanilla extract
1/2 t. mint extract
1 candy cane, crushed (preferably organic, minus corn syrup)
Melt the cocoa and coconut butters together over low heat. Stir in the honey until combined. Add the remaining and mix. Allow the mix to cool, and pour it over the hardened dark chocolate layer. Tilt the dish to evenly distribute this layer. Top with the crushed candy cane (I just put mine in a Ziploc bag and mashed it with the bottom of a glass).
Set the dish back into the freezer to harden. It will look similar to this…
…break it apart with your hands or a knife and enjoy a delicious, low sugar treat!
You could substitute coconut oil for the cocoa butter, but it won’t be nearly as good! The cocoa butter adds a chocolaty flavor, and it won’t melt it room temperature like chocolate made from coconut oil.
A good homemade chocolate recipe has always eluded me, but I’m now a firm believer that cocoa butter is the secret! I also love being able to control the amount of sugar.