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.
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
Instructions
- 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.
- Crush light rye wasa crackers & mix into the melted chocolate *
- Spray an 8 x 8 pan or line with parchment paper.
- 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.
- 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.
- Gently spread the white chocolate over the chocolate layer.
- Crush the sugar free peppermints if desired and sprinkle on top.
- Freeze the peppermint bark for at least 20 minutes before serving.
- 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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