Quick & Easy Peppermint Bark

Sometimes, you just need that chocolate “fix”.

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I just finished my first semester of college, and I can tell you firsthand that the hardest part about college was not the homework load, making it to class on time, or even waking up for 8AM biology. It was not being able to bake.

And not being able to bake = having to live off the dining hall food.

Meaning, that when our dining hall tried to be “inventive” and feature mystery meat BBQ for lunch and a highly-suspect sushi bar for dinner, I was left to eating the same boring salad or quesadilla for the 100th time.

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Now, y’all all know about my low-key dessert obsession. Well, being in love with chocolate was fine when all of my desserts were healthy or low-sugar (aka skinnysweettreat recipes!). But it ceased to be okay when I got to college and the only thing available to quell my chocolate craving was high-calorie, fat, and sugar ice cream and chocolate cake.

When I came home for Christmas break, I decided that I was having no more of this craziness. So, I whipped up a few recipes you can easily make in your dorm room (apartment, etc) and save for when you, too, need a chocolate fix.

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Today’s recipe is Quick and Easy Peppermint Bark! This bark is absolutely gorgeous, featuring a lovely white and dark chocolate marbled pattern. Additionally, it’s so much better for you than ice cream, because instead of eating two or three scoops to satiate you, a small piece will do just fine.

You can even make this bark vegan, by using vegan chocolate chips!

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The perfect wintery, pepperminty treat that will leave you feeling utterly satisfied without dipping into the dining hall dessert bar. That’s my kind of treat 🙂

Quick & Easy Peppermint Bark

  • 1/2 c dark chocolate chips
  • 1/8 tsp peppermint extract
  • 2 tbs coconut oil
  • 2 tbs white chocolate chips
  • 1/2 tsp coconut oil
  • add ins: candy cane, coconut, sprinkles, etc.

Line a 8″x8″ plate or pan with aluminum foil. Add dark chocolate chips to a large bowl with 2 tbs coconut oil. Microwave for 15 seconds, stir, and microwave again on 15 second increments (stirring in between) until smooth and melted. Stir in peppermint extract. Pour into foil-lined pan. Place in the freezer. Add white chocolate chips and coconut oil to a smaller bowl and repeat procedure to melt. Drizzle over dark chocolate bark. Swirl with a knife to create marbled look. Top with sprinkles, etc. Freeze until solid, about one hour. Remove and break into large pieces. Store in the freezer. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 40

Fat: 3g

Carbs: 4g

Protein: 0g

(Yields 24 pieces)

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