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Last Updated on December 6, 2020
Last month I made a mistake when ordering from my food coop and instead of buying 5 pounds of 70% chocolate, I bought Chocolate Liquor drops. This turned out to be the perfect mistake as I had to learn how to make chocolate. The base of the recipe (a touch adjusted) will also be in my upcoming Paleo Dessert Cookbook so be sure to keep an eye out for it in January.
Ok, a couple of tips on the Peppermint candy crackle. Move quick as it sets up crazy fast. Just mix the ingredients in and pour it on to the Silpat/Parchment Paper as fast as you can. I wanted to try to get a white color and it didn’t really work. I used coconut shreds to try to do this and it’s still more of a lovely golden color. In the future I will probably just skip doing two colors and simple do the red since it’s less work.
Paleo Peppermint Bark
Ingredients
Peppermint Candy Crackle
- 1 cup of honey
- 2 teaspoons of Peppermint Flavor
- 6 Raspberries
- 2 Tablespoons of shredded coconut
Peppermint Dark Chocolate
- 8 oz Unsweetened Baking Chocolate or 100% Chocolate Liquor
- 1/2 cup palm Shortening
- 1/4 cup B grade maple syrup
- 1 teaspoon Peppermint Flavor
Instructions
- To make the candy crackle place 1/2 cup of honey in a sauce pan and cook until you reach the Soft Crack stage - 285 degrees. Mix in the raspberries and then add in 1 tsp of peppermint flavor. Pour on to a Silpat or piece of parchment paper and let cool. Repeat for coconut candy crackle.
- In another saucepan melt your palm shortening and chocolate. When completely liquid add in the maple syrup and peppermint flavor. Whisk for 30 seconds and then pour onto a piece of parchment paper or Silpat - I use an 8 x 11 sheet pan - and set in the fridge to harden up.
- When the peppermint candy crackle is hard - break it up into small pieces and set aside.
- After 20 - 30 minutes remove the chocolate from the fridge and spread the crackle pieces on top. The chocolate will be soft so you should press the candy into chocolate.
- Let the chocolate sit for 3 -4 hours and enjoy! Store this in the refrigerator.
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congrats on the cookbook!
Thank you Maryann! I’m self-publishing one and I hope to do more next year.
Hi Kelly, this sounds great and I have a Demarle tree pan that I think will be perfect for it. I think you left out the quantity of peppermint for the chocolate. How much did you use?
Whoops I totally did – 1 tsp of peppermint flavor in the chocolate. I updated the recipe so thank you 🙂
First of all, congrats on a cookbook coming out! And second of all, yum! I like to add peppermint flavor to my bark too because I LOVE that flavor.
I’m gonna try this one over the weekend. Thanks so much for sharing, I love your recipes.
Every time I see ur posts about yummy desserts I wish I lived close to you so i cna come test them out
Aw, I wish I had more taste testers so I don’t eat them all myself.
That looks super good.
What a great Christmas treat!
Looks really good!
Peppermint bark is one of my favorite holiday candies and I totally wouldn’t have thought it could be made healthier. This sounds so good!
It was sooo good. The crackle just makes the recipe.
Congrats on your new cookbook!
Congrats on working on your cookbook! These chocolates look awesome!!
Thank you! We destroyed them pretty quick 🙂
It sounds so yummy, with the honey especially, and congrats on the cookbook, that is SOO COOL!
Aw thank you!
how awesome – Congrats on the book!
This recipe looks so yummy and congratulations on the cookbook!
How awesome you have a cookbook! Looks yummy!
🙂 Thank you Colleen
Yum! Looking forward to seeing your book.
Thank you Jenn!
You are killing me here with your amazing delights!
I bet this is very good!!!
Love the combination of crackle!
That looks great. I bet your cookbook is a great success!
I love peppermint bark! Thanks for sharing this recipe hun! Looks delish!