A plate of dark chocolate peppermint bark made with Navitas Organics Cacao Powder, Cacao Wafers and Cacao Butter Wafers, topped with crushed peppermint candies.

Dark Chocolate Peppermint Bark Recipe

A holiday classic, this dark chocolate peppermint bark is made with homemade dark chocolate and white chocolate, and topped with crushed peppermint candies. Perfectly sweet but still better for you than the store-bought variety, this holiday bark is a lovely addition to any dessert platter.

INGREDIENTS

Dark Chocolate Layer:
¾ cup Navitas Organics Cacao Butter Wafers
½ cup Navitas Organics Cacao Powder
Pinch of salt
¾ tsp. vanilla extract
4 Tbsp. pure maple syrup

White Chocolate Layer:
½ cup Navitas Organics Cacao Butter Wafers
½ cup milk powder
4 Tbsp. powdered sugar
¼ tsp. peppermint extract
Pinch of salt
4 Tbsp. crushed peppermint candy

DIRECTIONS

In a medium saucepan, melt cacao butter wafers on low heat until completely melted. Remove from heat, then whisk in cacao powder, salt, vanilla extract, and maple syrup until smooth.

Pour chocolate mixture over a parchment paper-lined sheet pan and spread out evenly.

In another saucepan, melt cacao butter wafers and whisk in milk powder, powdered sugar, peppermint extract, and salt. Mix until smooth.

Gently pour over the dark chocolate layer, spreading out evenly, then sprinkle with crushed peppermint candy.

Place in the freezer for 1 hour or until peppermint bark is hard. Cut or break into pieces.

Servings: 15 pieces

Submitted by Tonya Fowler | The Midwest Kitchen Blog
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Image of Dark Chocolate Peppermint Bark Recipe

Dark Chocolate Peppermint Bark Recipe

Tonya Fowler | The Midwest Kitchen Blog

Servings

15 pieces

A holiday classic, this dark chocolate peppermint bark is made with homemade dark chocolate and white chocolate, and topped with crushed peppermint candies. Perfectly sweet but still better for you than the store-bought variety, this holiday bark is a lovely addition to any dessert platter.

Ingredients

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Directions

  1. In a medium saucepan, melt cacao butter wafers on low heat until completely melted. Remove from heat, then whisk in cacao powder, salt, vanilla extract, and maple syrup until smooth.
  2. Pour chocolate mixture over a parchment paper-lined sheet pan and spread out evenly.
  3. In another saucepan, melt cacao butter wafers and whisk in milk powder, powdered sugar, peppermint extract, and salt. Mix until smooth.
  4. Gently pour over the dark chocolate layer, spreading out evenly, then sprinkle with crushed peppermint candy.
  5. Place in the freezer for 1 hour or until peppermint bark is hard. Cut or break into pieces.
Servings: 15 pieces
Submitted by:

Tonya Fowler | The Midwest Kitchen Blog