Sugar Free Peppermint Bark

Embrace the holiday spirit AND cut the carbs with my sugar free peppermint bark recipe. Made with simple ingredients, it’s a delicious Christmas treat! 3 grams of net carbs.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Total Time 6

Servings servings

Calories 132kcal

Author Arman Liew

Ingredients

1 cup sugar free chocolate chips
1 cup sugar free white chocolate chips
1-2 drops peppermint extract
1 sugar free candy cane crushed, Optional

Instructions

Line an 8 x 8-inch pan with parchment paper and set aside.
In a microwave safe bowl or stovetop, heat up your chocolate chips until melted. Pour into the lined pan and spread out using a rubber spatula. Let sit at room temperature for 20 minutes.
After 20 minutes, heat up the white chocolate chips until melted. Whisk in the peppermint extract and pour into the pan, on top of the cooling chocolate. Carefully spread it out over the top. If using candy canes, sprinkle over the top.
Let the peppermint bark sit at room temperature until firm. Alternatively, you can let it cool for 30 minutes, then refrigerate it for another 30 minute.
Break apart the bark.

Notes

TO STORE: Store the leftover bar in an airtight container at room temperature for up to one month.

TO FREEZE: Place the bark pieces in a freezer-safe container and freeze it for up to six months.

Nutrition