Friend, I have a secret to share.
On Saturday, I celebrate a big birthday.
Not twenty-one, but close. You’re too sweet.
It’s time to say good-bye to my twenties and enter a new stage of life called, “30!” The reality of turning 30 means I should probably embrace this whole I’m-an-adult life. There are many days when I feel like I belong in the backseat, strapped into a car seat next to my kids and taking naps every afternoon. Does this whole adult life ever fully sink in? Maybe in my 30’s?
Of course, with a big birthday celebration just a few days away sweets are only appropriate, but not just any sweets. The kind of sweets that should be enjoyed at a big celebration amongst the closet of online friends-chocolate.
Chocolate has always been my weakness. Before real food my chocolate cravings (and regular indulgence) consisted of chocolate covered candy bars filled with unfortunately questionable ingredients. My favorite sweet snacks were little Peppermint Patties. Yes, they were so bad, but oh so good. I’ll admit the Peppermint Pattie obsession was a hard one to quit. Almost harder than Tide and you know how that story goes. If not, you can read about it here. Spoiler alert: there’s hope!
Slowly, I learned to wean myself away from the perfectly round little treats of pure joy (I mean yucky ingredients). Out of necessity and sanity I learned that the health food store sold chocolate bars and even little peppermint candies made with honey and real chocolate. Let’s just say the weaning became a much easier process with the discovery of the healthy chocolate aisle. As it turns out chocolate is not an enemy, as long as it’s chocolate made from real ingredients (think: cocoa beans). Thank goodness!
Naturally, the only way to celebrate a big birthday is with chocolate, but not just any chocolate. A homemade chocolate that’s covered with crushed organic peppermint candies and slivered almonds. A chocolate that says, “Happy Birthday! This decade is going to be amazing and chocolatey!!”
Don’t worry. I wouldn’t taunt you with chocolate and a celebration and not invite you to the feast. So naturally I made enough of this simple chocolate bark to share. Enjoy!
Homemade Peppermint Chocolate Bark
- Line a cookie sheet with parchment paper. Set aside.
- In double broiler (or a large glass bowl over a shallow pot of boiling water), melt the chocolate over medium-high heat, stirring until completely melted.
- Once the chocolate is melted, stir in 1/2 cup of chopped peppermint candies and extract (if desired). Remove from the heat.
- Pour the chocolate over the parchment paper and spread the chocolate over a thin layer. Sprinkle the remaining chopped peppermint candies and almond slivers over the top of the chocolate.
- Refrigerate the cookie sheet (and freshly poured chocolate) for at least 30 minutes, until the chocolate is hard.
- Remove the chocolate from the fridge and break apart with your hands. The bark can be stored in an air-tight container on the counter (no need for refrigeration).