This keto peppermint bark has layers of dark and white chocolate topped with crushed sugar-free peppermints. Plus, it only takes minutes to make requiring just 5 ingredients - and one of them is optional!
Start by crushing the sugar-free peppermints, if using. Then, set them aside. I find that the easiest way to crush the candy is to place it in a resealable bag, then use a mallet or rolling pin to crush it.
Line an 8X8 inch baking dish with parchment paper and set it aside.
Place the semisweet or dark chocolate chips into a large microwaveable-safe bowl along with one Tablespoon of butter. Heat in 30-second increments, stirring well between each increment, until fully melted and smooth.
Spread the chocolate onto the parchment-lined baking dish. Place in the fridge for 10 minutes. Be sure to set the timer and don't forget about it! You do not want it to be fully set or the layers may separate. *Note- If there's an ad at the bottom of the page, exit out to see the timer.
In another microwaveable-safe bowl, add the white chocolate chips and one Tablespoon of butter. Heat in 30-second increments, stirring well between each increment, until fully melted and smooth. Stir in the peppermint extract.
Carefully spread the white chocolate over the semisweet or dark chocolate.
Sprinkle the top with the crushed peppermints.
Place in the fridge for 20 to 30 minutes. Then either remove the bark, cut it into squares, then place it back into the fridge to finish setting up OR allow it to set up completely, then break into pieces.
If desired, allow the keto bark to sit at room temperature for 10 to 15 minutes before serving.
Store leftovers in a sealed container in the fridge for up to 3 months. While it can be frozen in a sealed container for up to 6 months, it may make the peppermint candies sticky when thawed.
Notes
If you prefer not to use a microwave, add the chocolate and butter to a large bowl over a pot of simmering water, being sure the water doesn't touch the bottom of the bowl. Stir constantly and be sure the chocolate doesn't melt too fast or it will seize up and ruin!
When melting the chocolate in the microwave, be sure to stir well between increments. If the chocolate melts too fast or unevenly, it will seize up and ruin!
Be sure to use peppermint extract, not mint extract. Mint has a milder flavor and can affect the texture of the white chocolate.
Be sure the bottom layer isn't fully set when adding the top layer. This helps prevent separation.
Be sure the white chocolate contains cocoa butter! If it doesn't contain cocoa butter, it won't bond correctly with the chocolate layer and it will separate. I recommend using Lily's or ChocZero chocolate. Both are delicious, work well in this recipe, and are extremely high quality.
Some people prefer to use bars of chocolate instead of chocolate chips when making bark because bars tend to melt better. However, if you add butter when melting your chocolate chips, they melt silky smooth! But if you prefer to use bars, that's totally fine! Just be sure to break it apart into small pieces before melting.
This can easily be doubled or tripled. If making a larger batch, use a lined baking sheet or 9X13 inch baking dish. Then, spread the chocolate out to the desired thickness.