Crunchy and sweet, a couple flavors like espresso and chocolate join forces against peppermint to round out this seasonal chocolate bark. It’s easy to make with only a few ingredients in less than an hour. Peppermint bark makes such a nice gift for the holiday season: Try making this homemade version rather than gifting a store bought peppermint bark filled with added sugars and other ingredients. Instead, this lighter version of the treat is still sweet and tasty!
This homemade peppermint bark needs no extra sugar or fancy ingredients — Just make sure to grab your favorite dark chocolate rather than a sweetened candy bar. Dark chocolate is melted and mixed with espresso powder before being spread on a baking sheet. Then, the chocolate is sprinkled with toppings like a crumbled Coffee Maple Cacao LivBar, crushed candy canes, and coconut. Pop it in the fridge or freezer to set and it will harden in no time.
This seasonal chocolate bark tastes just like a peppermint mocha! A hint of coffee comes through nicely thanks to the espresso powder and LivBar. And the crunch of that crumbled LivBar with peppermint candy canes is just right with creamy dark chocolate.
Coffee Maple Cacao Peppermint Bark
10 oz bag vegan chocolate chips of choice
1 tsp espresso powder
Coffee Maple Cacao LivBar, crumbled
Line a medium baking sheet with parchment paper.
Melt the chocolate chips in 30 second intervals in the microwave, stirring each time, until melted. Stir in the espresso powder.
Pour the chocolate onto the lined baking sheet and spread in a single even layer. Sprinkle with crumbled LivBar, crushed candy canes, and shredded coconut.
Chill the peppermint bark in the refrigerator for at least 2 hours or until firm. Break the bark into pieces and enjoy.