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Peppermint Bark Crunch (THM S, low carb, keto)

A quick and easy healthy version of the beloved peppermint bark with a crunch :) Perfect for the Christmas season when you're short on time & need something to help you avoid temptations.
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Prep Time 6 minutes
Servings: 24
Course: Dessert (THM S)
Ingredients Method Notes

Ingredients
  

  • 6 light rye wasa crackers
  • 8 ounces Lily's chocolate chips (I prefer semi- sweet for this)
  • 7 ounces Lily's peppermint white chocolate chips you can also use sugar free white chocolat chips & add 1/4 tsp. peppermint extract
  • 4 t. avocado oil you can also use coconut oil but I like the mild taste of the avocado oil
  • 8 sugar free peppermints *optional

Method
 

  1. Melt the chocolate chips & 2 tsp avocado oil in a microwavable safe bowl for 3 minutes, 1 minute at a time at 50 % power or until chocolate is smooth. Make sure to stir in between each minute.
  2. Crush light rye wasa crackers & mix into the melted chocolate *
  3. Spray an 8 x 8 pan or line with parchment paper.
  4. Using a spatula, spread the wasa crackers and chocolate layer until spread evenly on the bottom of the pan. Put the pan in the freezer.
  5. Melt the white chocolate chips & remaining 2 tsp. avocado oil for 2 minutes at 50 % power 1 minute at a time stirring after each minute. You may need an additional 30 seconds depending on your microwave.
  6. Gently spread the white chocolate over the chocolate layer.
  7. Crush the sugar free peppermints if desired and sprinkle on top.
  8. Freeze the peppermint bark for at least 20 minutes before serving.
  9. Cut with a sharp knife & enjoy! or simply break off into pieces ;)

Notes

You can easily make this recipe without the wasas, it is still really good :) Just follow the directions as is and skip the wasa step! 
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