Dark Chocolate Peppermint Bark
The gluten free cookies are made, so today I'm going with Dark Chocolate (the darkest you can go for health benefits) Peppermint Bark!
Peppermint has been used by the Egyptians, Romans, and down through the ages. It grows in Australia, Europe, and North America. Aromatherapists have long suggested using Peppermint either internally, aromatically, or topically for indigestion, nausea, or other digestive ailments. Topically a 1 or 2% dilution with a carrier can be massaged over the abdomen. Peppermint is often used to improve mental alertness and acuity. Apply Peppermint to the back of the neck to help relieve stress and tension. It can be applied to the temples to relieve headache. When applied to the bottom of the feet, Peppermint creates a cooling sensation and may help to reduce fever. Its aroma is uplifting and invigorating and when used topically can be soothing to tired, sore muscles. Its cooling sensation is perfect for fresh breath and opening the sinuses and airways
And, as most of us know by now, very dark chocolate has lots of health benefits. Full of antioxidants, iron, potasium, magnesium and copper, it's ok to have up to 1oz of this treat a day. Be sure it's over 70%...the darker the better for you!
Ingredients: ~12 oz. of high-quality dark chocolate chips (I go with 70% or more for this recipe) ~5 regular sized candy canes, crushed up ~3-4 drops of doTERRA Peppermint essential oil (if you don't have this oil, sub for any other kind of peppermint flavoring)
1. Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint oil and stir.
2. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
3. Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container