PEPPERMINT MARSHMALLOW CREAM CHOCOLATE BARS


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 On the second day of Cookies, my Trainer gave to me… 

 PEPPERMINT MARSHMALLOW CREAM CHOCOLATE BARS 

gluten free, grain free, dairy free,
soy free, nut free

Prep time – 1 + 1/2 hours + overnight chilling
Yield – about 12 bars
No bake!

Ingredients
8 oz. Bittersweet Chocolate
1 Tablespoon Coconut oil
1 Tablespoon beef gelatin
1/4 cup water
1/4 cup + 1 teaspoon raw honey
1/2 teaspoon peppermint extract or 2-4 drops Peppermint essential oils 
1 pinch sea salt
4 candy canes, smashed

Instructions:

• Fill a medium saucepan about halfway with water. Place pan on the stove over high heat until the water almost boils, then turn the heat to low. Place a medium sized glass or metal bowl over the saucepan to create a double boiler. Add the chocolate, 1 tablespoon of coconut oil, 1 teaspoon of honey, and a pinch of salt into the double boiler and allow to melt.
• While the chocolate mixture melts, line two loaf pans with parchment or wax paper. Either is fine to use because baking is not (note: wax paper melts/ burns in the oven). Unwrap the candy canes and smash them in a plastic bag with a rolling pin.
• When the chocolate is melted, divide the chocolate mixture between the lined loaf pans. Sprinkle one of the pans with the candy cane pieces then place both pans in the freezer to set for 10-20 minutes.
• While the chocolate layers sets make the peppermint marshmallow cream. Add the gelatin to a large mixing bowl and add half of the water so the gelatin can bloom.
• Add the remaining water and the honey to a medium saucepan over medium heat. Bring the mixture to a boil and let it boil for 8 minutes. Add the peppermint extract or essential oils and remove from the heat.
• With a standing or hand mixer, begin to beat the gelatin while pouring the honey mixture slowly into the bowl. Beat for 8-10 minutes until it looks like marshmallow fluff.
• Remove the loaf pans from the freezer and spread the marshmallow cream onto the chocolate without the peppermint pieces. Remove the piece with the peppermints from the other pan and place it on top of the piece with the marshmallow fluff and press.
• Set in the fridge for 4 hours or overnight. When you’re ready to serve, cut the bar into haphazard chunks with a hot knife, pressing down with a good bit of force.

Enjoy!

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PEPPERMINT MARSHMALLOW CREAM CHOCOLATE BARS

  • Author: Kristin McConnell
  • Yield: 12 Bars
  • Category: Dessert

Description

gluten free, grain free, dairy free, soy free, nut free 


Ingredients

  • 8 oz. Bittersweet Chocolate
  • 1 Tablespoon Coconut oil
  • 1 Tablespoon  beef gelatin
  • 1/4 cup water
  • 1/4 cup + 1 teaspoon raw honey
  • 1/2 teaspoon peppermint extract or 2-4 drops Peppermint essential oils
  • 1 pinch sea salt
  • 4 candy canes (smashed)

Instructions

  1. Fill a medium saucepan about halfway with water. Place pan on the stove over high heat until the water almost boils, then turn the heat to low. Place a medium sized glass or metal bowl over the saucepan to create a double boiler. Add the chocolate, 1 tablespoon of coconut oil, 1 teaspoon of honey, and a pinch of salt into the double boiler and allow to melt.
  2. While the chocolate mixture melts, line two loaf pans with parchment or wax paper. Either is fine to use because baking is not (note: wax paper melts/ burns in the oven). Unwrap the candy canes and smash them in a plastic bag with a rolling pin.
  3. When the chocolate is melted, divide the chocolate mixture between the lined loaf pans. Sprinkle one of the pans with the candy cane pieces then place both pans in the freezer to set for 10-20 minutes.
  4. While the chocolate layers sets make the peppermint marshmallow cream. Add the gelatin to a large mixing bowl and add half of the water so the gelatin can bloom.
  5. Add the remaining water and the honey to a medium saucepan over medium heat. Bring the mixture to a boil and let it boil for 8 minutes. Add the peppermint extract or essential oils and remove from the heat.
  6. With a standing or hand mixer, begin to beat the gelatin while pouring the honey mixture slowly into the bowl. Beat for 8-10 minutes until it looks like marshmallow fluff.
  7. Remove the loaf pans from the freezer and spread the marshmallow cream onto the chocolate without the peppermint pieces. Remove the piece with the peppermints from the other pan and place it on top of the piece with the marshmallow fluff and press.
  8. Set in the fridge for 4 hours or overnight. When you’re ready to serve, cut the bar into haphazard chunks with a hot knife, pressing down with a good bit of force.


About Kristin McConnell

Hi! I'm a Proud Mama 👦🏼👧🏼 Married to my best friend. I'm a Certified Fitness & 🥗 Nutrition Trainer. Living in Colorado! Helping others live a Happy, Healthy & Strong 💪🏻 www.ihffitclub.com

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