Maple Peppermint Bark
Ingredients
Bottom Chocolate Layer
- 4 tbsp Cocoa butter melted
- 2 tsp Fuller's Sugarhouse Pure Maple Syrup
- 4 tbsp Cocoa powder
- 1/2 tsp Vanilla extract
- 1/2 tsp Peppermint extract
- dash Sea salt
Top White Chocolate Layer
- 4 tbsp Cocoa butter melted
- 3 tbsp Coconut butter melted
- 2 tsp Fuller's Sugarhouse Pure Maple Syrup
- 1/2 tsp Vanilla extract
- 1/2 tsp Peppermint extract
- dash Sea salt
- 1 Candy cane crushed into small pieces
Preparation
- For Bottom Chocolate Layer: Gently melt the cocoa butter over low heat.
- Measure out four tablespoons of melted cocoa butter and stir in maple syrup until combined.
- Add the rest of the bottom layer ingredients and whisk until everything is combined.
- Pour into a small glass Pyrex baking dish that is lined with parchment paper.
- Set in the freezer to harden while you make the top layer.
- For White Chocolate Layer: Again, gently melt the cocoa butter.
- Measure out two tablespoons of melted cocoa butter and pour into a small bowl.
- Gently melt the coconut butter in the same way.
- Measure out three tablespoons of coconut butter and mix the two butters along with the remaining ingredients until smooth.
- Pour the mix over the top of the hardened chocolate layer.
- Top with crushed candy canes. To avoid the candy canes sinking to the bottom of the white chocolate layer, let it set a bit in the freezer first.
- Once confection has solidified, break apart and enjoy!
