Sunday, December 16, 2012

Nondairy Peppermint Bark

This year I was so swamped with work that I had no time to shop for teacher gifts. Phoebe needs four presents for her dance teachers by tomorrow. How did this happen?!

OK, breathe. Do dance teachers eat cookies? Homemade granola? Oats? Check. Almonds? Oh, wait I ate the last of the slivered almonds this morning. Raisins? Hmmm, I love raisins but do other people like raisins? Dried cherries? Or are they too sour? Aah, forget it!

When I discovered a three-ingredient recipe for peppermint bark on, I was overjoyed. I substituted nondairy chocolate (so Phoebe could partake) and added some peppermint extract to ensure minty goodness. That way, it doesn't really matter how many candy canes you use, as they're more decorative than for flavor.

These are so good and easy to make. Think of the variations: Rocky Road Bark, Rice Krispies Bark, Orange Zest and Pistachio Bark . . .

Adapted from                                                    

2 12 oz. bags semisweet chocolate chips
2 t extra virgin olive oil
1 t peppermint extract
6 crushed candy canes

Step 1: Crush candy canes.

Step 2: Melt chocolate gently over double
boiler. Use a couple inches of water
over simmering heat.

Step 3. Add oil and extract.

Step 4. Pour onto 12 x 17 baking sheet
lined with parchment paper.
Spread evenly with an off-set spatula.

Step 5: Sprinkle with crushed candy cane.
Let cool at room temperature.

Step 6: Peel off parchment paper.

Step 7: Cut bark into triangles.

Or I found it was easier to break it
with my bare hands. Roar!


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