Easy dark chocolate peppermint bark recipe made with Andes peppermint pieces.
I’ve always been a fan of online courses. In college I took every online course in my major and even for every prerequisite I could. I mean honestly what’s not to love about courses you can take while lounging in pajamas? Needless to say that I think craft and food courses online is pretty ingenious! So when I heard about Craftsy, an online community that offers just that..craft and food courses, I was pretty excited to see what they had to offer.
I was pleasantly surprised to see a variety of courses available. Craftsy offers everything from cake decorating, to paper crafts, photography, and more! I had the opportunity to view the Sweet & Savory Food Gifts course. One of the segments was on how to make chocolate bark and tempering chocolate. This inspired me to make a batch of dark chocolate peppermint bark for my daugther’s Christmas program last week. There’s a tutorial and recipe on how to make traditional layers peppermint bark in the course as well.
The course offered a variety of food gift recipes and even ideas on how to package them as gifts. Along with the video tutorials you’ll find printable gift cards, recipes, and a metric conversion guide to assist you throughout the course. Along with the instructional videos you may ask questions and received personalized feedback. You also have the ability to participate in group discussions and share photos of your completed project. The videos are separated into segments and allow you to bookmark for future reference.
What I enjoyed about the course is that I’m able to pause and resume as I pleased. Having toddlers in the house means I couldn’t sit through the entire course without a few distractions so I relished in the fact that the segments were broken into small videos and that I could resume to the course throughout the day.
Dark Chocolate Peppermint Bark
- 2 cups dark chocolate
- 1 tsp vegetable shortening melted
- 1 tsp peppermint extract
- 1 cup Andes peppermint pieces
Line baking sheet with parchment paper.
Melt dark chocolate over double boiler. Once melted stir in shortening and peppermint extract.
Pour a thin layer of chocolate onto prepared baking sheet. Use a spatula to spread chocolate evenly.
Sprinkle peppermint pieces on top of melted chocolate.
Refrigerate for 15 minutes; break into pieces and store in tightly closed container.
This is a sponsored conversation written by me on behalf of Craftsy. The opinions and text are all mine.