Peppermint Bark
Peppermint bark with white and dark chocolate layers.
Servings: 15
Ingredients
- 9 oz Zero-sugar dark Chocolate Baking Chips I used Bake Believe
- 7 oz Zero-sugar White Chocolate-Style Baking Chips I used Lily's
- ½ tsp Peppermint extract plus more to taste if you wish
- Optional: Crushed candy cane sugar-free or regular
- Holiday sprinkles
Instructions
- Put each type of chocolate in a microwave-safe dish with enough room to comfortably stir the chips. Line a sheet pan or other baking dish with parchment paper as preparation. You will also want to have a rubber spatula handy.
- First, melt the dark chocolate. Start with 30-second increments, stirring in between. Once it seems about halfway melted, shorten the increments to 10 to 15 seconds each time to prevent burning. Mix in 1/4 teaspoon peppermint extract or more, depending on your taste.
- Pour the melted dark chocolate onto the parchment and spread it in an even layer. Tap the pan a few times to release any air bubbles. Let the chocolate rest at room temperature for about 10 to 15 minutes.
- Once the dark chocolate is set, melt the white chocolate in the same fashion that you melted the other, being careful not to burn it accidentally. Also, stir in 1/4 teaspoon of peppermint extract (or more if you wish).
- Pour the melted white chocolate over the dark chocolate and carefully spread it into an even layer, being careful not to dig into the bottom layer accidentally. If using, sprinkle on crushed candy canes or sprinkles to give the peppermint bark a festival look.
- Allow the bark to set at room temperature, or you can put it in the refrigerator or freezer to make it set faster.
Notes
5 WW points when divided into 15 servings.
Nutrition
Serving: 30g | Calories: 125kcal | Carbohydrates: 18g | Protein: 2.1g | Fat: 9.8g | Saturated Fat: 6.2g | Sodium: 14mg | Sugar: 0.9g | Calcium: 30mg | Iron: 0.3mg