My friend and fellow yoga instructor Sheila Pinto brings this dessert to every Christmas gathering, and I look forward to it every year. I love the dark chocolate and peppermint combo. Who doesn’t?
YIELD: 20 ounces peppermint bark
PREP TIME: 60 minutes COOK TIME: 5 minutes
Ingredients
20 ounces dark chocolate (the darker the better)
15 drops peppermint oil (I prefer the doTERRA brand), plus more as needed
6 mints or candy canes, crunched into small pieces, plus a few extra for decoration
Procedure
1. Line a baking sheet with wax paper.
2. In a medium saucepan over low heat, melt the chocolate slowly, stirring continuously.
3. Once the chocolate is melted, add the peppermint drops. Taste and add more if you like.
4. Spread the chocolate evenly on the wax paper and top with the mint pieces.
5. Freeze for 30 to 60 minutes, uncovered, until the bark is solidly frozen.
6. Drop the baking sheet on your countertop to break the bark into pieces.
7. Decorate with more mints so the bark looks festive.
8. Serve with love.
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