Peppermint Pretzel Bark
What a week! For those new to this blog, I moved from Florida to Indiana about 3 months ago. I've been loving the cooler weather during Fall, however that didn't last very long. This past week the temperature dropped to 8 degrees! In Florida we were more concerned with the temperature reaching three digits rather than it reaching one!
I visited New York once and experienced the cold and light snow before. My first experience living in it was a whole different story. This was the first time I had to unbury my car, scrape ice off my windows, and drive on icy roads. It took me 2 extra hours to get home after work because the max speed limit was 20mph. An article came out the next day and reported that there were a little under 100 crashes that night- just to emphasize how dramatic it really was.
That night I decided I would be very happy giving up the four seasons and moving back to Florida. Unfortunately, Paul still likes his job and I love mine as well. So, we're both staying to endure real winter for a while. It's been a bit warmer the past few days. When I say "warmer" I mean in the 30's. I know- that's not warm at all. I sound crazy. I feel crazy typing it. I definitely understand now why northerners wear shorts in 50 degrees, though!
Here are a couple reference photos from my social media.
I know the real reason you're here is for this delicious peppermint bark recipe. I should start off by saying I did not add any specific measurements to this because it's simply not needed. This recipe is foolproof. If you find that you need more chocolate to the amount of pretzels you put down, then you can melt some more. It's too simple, really. You could also use almonds and it would be just as good!
Peppermint Pretzel Bark
Prep Time: 5 minutes
Ingredients:
- Dark Chocolate
- Pretzels (I use gluten free)
- Peppermint Essential Oil
- Sea Salt (Optional)
Directions:
- Melt chocolate in the microwave in 20 second intervals, stirring in between until the chocolate is completely melted and smooth. You could also use a double boiler on the stove, but who has time for that honestly.
- Meanwhile, line a rimmed baking sheet with tin foil or parchment paper. (You don't actually bake it, so you can really use anything with a flat surface.)
- Add 1-3 drops of peppermint oil into the chocolate and stir. (Add a drop and taste the ch0colate. Add more if you desire a stronger flavor.)
- Pour half the chocolate on the baking sheet and spread out with a rubber spatula.
- Layout pretzels on top of the chocolate. You can break them or leave them whole.
- Pour the remaining chocolate over the pretzels and mix together making sure all pretzels are covered.
- Flatten everything out as much as you can making sure all the chocolate is touching.
- Sprinkle sea salt on top if you wish.
- Place in the refrigerator for 10 minutes or until chocolate is hardened. (The freezer works too if you have room)
- Break bark into pieces and store in an air tight container in the fridge for up to two weeks.
I love this recipe because it's easy, fast, and healthy! Depending on the chocolate you use, there is very little sugar in this. The peppermint oil adds just enough flavor and sweetness to the dark chocolate to make it a delectable dessert. Paul keeps stealing some out of the fridge, like I won't notice. He has the taste pallet of a child, so I know your kids will love them too! Haha.
*Notes:
*Notes:
- Make sure the oil you are using is of edible quality. This is the brand that I use and trust.
- Please be cautious with Peppermint Oil around young children. It's not good for them to inhale too much clean oil or for them to use topically.
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