Servings
12
Prep Time
5 minutes
Cook Time
15 minutes
Author:
Missy J’s
Make this quick and easy carob peppermint bark to share with others this holiday season. If you are sensitive to caffeine and theobromine that is found in chocolate you should be able to enjoy this delicious carob and white chocolate treat. White chocolate has very low levels of theobromine and caffeine since it does not contain cocoa powder. You can have these made and ready to go in 20 mins or less. Enjoy this deliciously organic minty treat!
Ingredients
-
1 8 oz bag(1 ½ cups) mint carob chips
8 oz(1 ½ cups) white chocolate chips
3-4 large candy canes – crushed into tiny pieces
-
2 teaspoons coconut oil – optional
CAROB PEPPERMINT BARK
Directions
CAROB PEPPERMINT BARK
Line a small metal pan or baking sheet with parchment paper.
Place the carob chips into a microwave-safe bowl (add 1 teaspoon of coconut oil if using). Microwave in 15-30 second intervals until mostly melted, then stir to fully melt.
Pour the melted carob into the lined pan in an even layer. Place into the freezer to set for a few minutes while you melt the white chocolate.
Add the white chocolate to a microwave-safe bowl (add 1 teaspoon of coconut oil if using). Microwave in 15-30 second intervals until mostly melted, then stir to melt fully. Pour in half of the crushed peppermint candy and mix in.
Remove the set carob from the freezer and pour the melted white chocolate over it in the pan in an even layer, top with the remaining crushed candy canes. Chill in the freezer until set.
Once the bark is ready, it should be firm and set in the pan. Carefully remove it from the pan and place it onto a cutting board. Use a sharp kitchen knife to cut it into squares or break it into pieces.
Serve and enjoy!
Recipe Note
