November heralds in the start of the holiday season, and with that comes gift-giving and delightful desserts. Make something new this year to serve or give away.
Try this easy and festive chocolate bark made with Peppermint Dandies Marshmallows (no high fructose corn syrup, or gelatin) and crushed peppermint candies.
INGREDIENTS
2 cups Peppermint Dandies Marshmallows
1 bag vegan chocolate chips 1 tbsp. coconut oil
1 cup crushed peppermint candies
STOVE TOP INSTRUCTIONS
In a saucepan turned on low heat, combine chocolate chips and coconut oil and stir until fully melted.
-
Spread melted chocolate evenly on a cookie sheet lined with parchment paper.
-
Sprinkle on peppermint Dandies and crushed candies.
-
Let harden in the freezer or refrigerator.
-
Break apart in chunks.
MICROWAVE INSTRUCTIONS
In a microwave safe bowl, combine coconut oil and chocolate chips. In 30 second intervals, melt chocolate in the microwave.
Follow directions from instruction number 2 above.
Chelsie Jangord develops delicious recipes for families.
