Maple Peppermint Bark

Print

Maple Peppermint Bark

Ingredients

Scale

Bottom Chocolate Layer:

Top White Chocolate Layer:

  • 2 Tbsp cocoa butter melted
  • 3 Tbsp coconut butter melted
  • 2 tsp Fuller’s Sugarhouse pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • dash sea salt
  • 1 candy cane crushed into small pieces

Instructions

Bottom Chocolate Layer:

  1. Gently melt the cocoa butter over low heat.
  2. Measure out four tablespoons of melted cocoa butter and stir in maple syrup until combined.
  3. Add the rest of the bottom layer ingredients and whisk until everything is combined.
  4. Pour into a small glass dish of some type Pyrex baking dish that is lined with parchment paper.
  5. Set in the freezer to harden while you make the top layer.

Top White Chocolate Layer:

  1. Again, gently melt the cocoa butter.
  2. Measure out two tablespoons of melted cocoa butter and pour into a small bowl.
  3. Gently melt the coconut butter in the same way.
  4. Measure out three tablespoons of coconut butter and mix the two butters along with the remaining ingredients until smooth.
  5. Pour the mix over the top of the hardened chocolate layer.
  6. Top with crushed candy canes. To avoid the candy canes sinking to the bottom of the white chocolate layer, let it set a bit in the freezer first.
  7. Once confection has solidified, break apart and enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


"Best in NH, Best in the World"