Peppermint Bark & Cranberry, Pistachio and Apricot Bark - Day 5 of our Twelve Days of Christmas

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate chips

Stevia reduces sugar content, while semi-sweet chips are more affordable.

white chocolate

🥗Healthier: yogurt coating

💰Cheaper: vanilla candy melts

Yogurt coating has less sugar, while candy melts are budget-friendly.

peppermint extract

🥗Healthier: vanilla extract

💰Cheaper: mint extract

Vanilla is often more accessible, while mint extract can be less expensive.

crushed peppermint candies

🥗Healthier: sugar-free peppermint candies

💰Cheaper: generic brand peppermint candies

Sugar-free options reduce calories, and generic brands save money.

Preheat the oven to 190°.

Unwrap and place 3 Lint classic recipe white chocolate bars on a parchment-lined baking sheet.

Put the baking sheet in the oven for about 5 minutes to melt the chocolate.

Check the chocolate after 5 minutes; if not melted, leave it for another minute or two and check again.

Crush 12 candy canes in a food processor until ground up.

Sprinkle the crushed candy canes over the melted white chocolate.

Use the handle of a wooden spoon to swirl the candy canes into the chocolate without completely mixing it in.

Bang the baking sheet on the counter to ensure the candy canes stick to the chocolate.

Let the bark come to room temperature, then refrigerate to harden before breaking it apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens