This Cannabis Peppermint Bark Is Perfect For The Holiday Season

Author: KC Scannell

Prep Time10

Cook Time10

Total Time45

Servings: pieces

Course: Dessert

Cuisine: American

Keyword: Cannabis, Cannabis Peppermint Bark, Cannabis Recipe, Peppermint Bark, Recipes

Ingredients

Before we get too deep into things, let’s make sure you have all the necessary ingredients needed for this recipe.

12 oz. of White Chocolate
6 oz. of Semi-Sweet Chocolate
3 Crushed Candy Canes
½ Teaspoon of Peppermint Extract
4 Tablespoons of Cannabis-Infused Coconut Oil

Equipment

Large Baking Pan (roughly 9” x 9”)
Parchment Paper
Heat-safe bowl
Saucepan
Teaspoon

Well, it’s that time of year again, party people. The time when department stores toss tinsel in every nook and cranny of their displays, when vacant lots become crowded with expensive Douglas Fir trees, and online retailers brag and boast about having the “best deal” on any number of heavily desired items for the eager shopper to consume.

That’s right, folks, it’s the holidays.

Who doesn’t love this wholesome time of year? I know I certainly do. There’s a certain nostalgic happiness that never ceases to flow through the air during this time, and its optimistic wafts of cheer and joy are intoxicatingly contagious.

Cannabis-Infused Peppermint Bark Is The Best Holiday Treat

There are certain images the mind can conjure up when tasked with the duty of trying to think of what really makes up the holiday season. A crackling fire, quality time spent with friends and family, and of course, heaps and heaps of delicious food.

Cuisine seems to shine brighter than ever during these frigid winter months. And while the majority of culinary options pride themselves as being phenomenal plates of comfort food, the inner child in all of us can’t wait to see what sort of tasty treats await us every December.

Pies, cookies, and cakes are amongst the leaders when it comes to seasonal delicacies of this nature. But there’s one lesser-known homemade dessert that many families are unfamiliar with. And that, ladies and gentlemen, is the one and only: Peppermint Bark.

While I’m sure a good amount of you already know what that is, there’s a few of you out there who are probably furrowing your brow at such a title. But, don’t – this stuff is delicious – trust me.

In short, it’s basically like a homemade candy bar full of peppermint and chocolatey goodness. And what’s more appropriate for the holidays than some refreshingly crisp chocolate to enjoy by the fire?

Nothing, that’s what!

But the Peppermint Bark recipe that I’m about to share with you isn’t from your grandma’s cookbook. Unless your “Nana” is a massive marijuana enthusiast, that is. Because these pieces of holiday cheer are about to be chock full of THC and be just as potent as they are tasty!

Yup, we’re about to make some super seasonal, super scrumptious, Cannabis Peppermint Bark!

Now, I’m sure you’re wondering where to find some Cannabis-Infused Coconut Oil. Well, you may be surprised to learn that most dispensaries nowadays have just such a product on hand. So, venture on over to your local cannabis club and pick up a bottle for this recipe.

But, on the off-chance your neighborhood dispensary doesn’t carry this kind of infused item, you can consult my recipe for how to make cannabis-infused cooking oil. That way, you can whip up some of your very own at home. The whole process is relatively quick and far easier than you may assume.

Either way, once you’ve got your hands on a bottle of cannabis-infused coconut oil, you can then (and only then) proceed onward with this amazing recipe for Cannabis Peppermint Bark.

Calories: 144kcal

Instructions

Let’s start things off by grabbing that baking pan, and lining that bad boy with some handy-dandy parchment paper. This quick step will ensure that the final product won’t stick to the pan, and the bark will be far easier to remove because of it.
When you’ve gone ahead and taken care of that, it’s time to start melting the chocolate.
For this step, you’ll want to construct what folks in the business refer to as a “double boiler.”
To make one of those, you’ll need to have a heat-safe bowl and a saucepan that you will then fill part way with water. For obvious reasons, only use a heat-safe bowl that’ll fit tightly over the opening of the saucepan – you don’t want anything that’ll float.
You’ll know you found the right kind, when the edges of the saucepan secure the bowl, without the bottom of it touching the water.
When you feel like you accomplished that “ideal fit,” you can heat up that water in the saucepan to a subtle simmer, then place that bowl (complete with white chocolate chips in it) over the water.
The heat from below will effectively melt the chocolate in the bowl. Keep stirring that sucker until the end product has a silky smooth texture.
It’s at this point in the recipe when you’ll want to add in your cannabis-infused coconut oil. After you’ve tossed that into the mix, you can pick up your ½ teaspoon of peppermint extract, and add that in there, as well. Keep that stirring device on hand, because you’ll want to expertly blend this mixture together until everything has dissolved.
Now take that white chocolate concoction and pour roughly half of the contents into that previously prepared baking pan. To make sure that your white chocolate is covering every inch of that first half of the pan, pick it up, and gently angle it. This allows gravity to assist in distributing the white chocolate evenly.
Boom, that’s our first layer.

Second layer

At this point, you can pick up that pan, and place it in the fridge for a half-hour or so. You’ll want that chocolate to fully stiffen up, so don’t rush this process.
Meanwhile, while that’s busy getting its chill on, you can continue with the rest of the recipe.
The next step is basically a repeat of the melting process that you just did with the white chocolate chips, but this time, you’ll do it with your semi-sweet ones.
After you remove the bowl of melted semi-sweet chocolate chips from the double boiler, you can also remove that baking pan of newly-hardened white chocolate from the fridge, as well.
Atop that frigid layer of white chocolate, strategically pour in your melted semi-sweet chocolate.
And do your best to make sure it is smooth and evenly distributed. You don’t want any wonky bits. This step ensures that every munch of this bark will be just as good (and as strong) as the last.
When you feel like you’ve adequately smoothed out the contents, you can return them to their refrigerated confines. And don’t even think about taking them out for another half hour or so.
When that time has elapsed, you can remove it from the fridge and pour in the remaining half of the white chocolate that you saved from the first step. But before you toss that baking pan back into the fridge for the third (and final) time, you’ll want to add in your candy canes.
Which, by the way, you should’ve broken up into bite-sized pieces, via a Ziploc bag and any sort of “smashing tool” of your choosing.
When you’ve expertly distributed all of the crushed candy cane remnants throughout this last layer, head on back to the fridge and let this sucker cool out and set for almost an hour.
Then, finally, when it’s reached your desired consistency, you can remove it from the fridge and place it on the counter. Now, you can easily remove the entire sheet of bark from the baking pan, and break it apart into rigid little chunks to enjoy whenever you please. Whatever you don’t eat at first, be sure to keep covered and in a cool, chill place for storage.
Other than that, the only thing left to do at this point is pat yourself on the back for a job well done.