Create a holiday classic you can enjoy all season long. With low-sugar and a holiday flare, this peppermint bark is a SweetLeaf classic.
Servings: 16
Ingredients
2 4 oz. bars dark baking chocolate
1 Tbsp. coconut oil
2 cups Greek yogurt, unsweetened
4 peppermint candies
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In a saucepan, melt chocolate and coconut oil together on medium heat until smooth. Line a 17-by-12-inch baking sheet with parchment paper. Pour melted chocolate onto the lined baking sheet. Freeze until the chocolate is hard.
In a mixing bowl, combine Greek yogurt with 25 drops of Peppermint Sweet Drops. Spread yogurt mixture on top of frozen chocolate layer.
Place unwrapped peppermint candies in a plastic bag. Use a wooden spoon to break the candies into pieces, sprinkle them on top of the yogurt mixture.
Freeze until yogurt is hard and enjoy.
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