A Southern Grace: mint to be #giveaway #NielsenMasseyInspires

December 3, 2018

mint to be #giveaway #NielsenMasseyInspires


Swirled white chocolate peppermint bark. For whatever silly reason, it seems like peppermint is really only featured during the holidays, and that's a shame!

To me, peppermint and chocolate are an almost unbeatable pair--that sharp sweetness of the peppermint cuts through the richness of the chocolate and creates a fun little party in your mouth.

That said, what better way to feature Nielsen-Massey Pure Peppermint Extract than with a peppermint white chocolate bark swirled with even more chocolate? Nielsen-Massey Vanillas is a family owned and operated producer of premier pure vanillas and flavor extracts, and this holiday season, they're offering a special bundle of flavors including their Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract, and Pure Peppermint Extract.

I don't know about you, but the kitchen is my happy place. I love to tackle a project while my husband watches Eva (though I really can't wait until she's able to help me!)--I can zone out and think about nothing but cooking up something tasty. I won't lie, I've gotten a little rusty since Eva was born, but that didn't matter at all with this recipe--it couldn't be easier! The peppermint is subtle, so if you like a big hit of it, add a bit more extract to the mix.

Interested in trying Nielsen-Massey Holiday Flavors Bundle for yourself? You can buy it on Amazon or, if you're lucky, you can win one by entering using the Rafflecopter below. I'll randomly pick a winner in a week, on December 10th. Good luck--this is a deliciously awesome giveaway!

a Rafflecopter giveaway

Swirled White Chocolate Peppermint Bark
(printable recipe)
Makes anywhere from 12-24 pieces
  • 1/2 cup semisweet or dark chocolate chips or 4 ounces baking chocolate
  • 1 (12-ounce) bag white chocolate chips or 12 ounces almond bark
  • 1/2 teaspoon Nielsen-Massey Pure Peppermint Extract
  • Peppermint candies, crushed
First, put the chocolate and white chocolate in small microwave safe bowls.
Line a baking sheet or tray with parchment paper, wax paper, or a silicone mat.
Microwave the chocolate for 30 seconds on high. Remove and stir.
Microwave the white chocolate for 1 minute on high. Remove and stir.
If the chocolate is not completely melted and smooth, put it back in the microwave for 10-second increments until it is. Do the same for the white chocolate, except use 15-second increments.
Add the peppermint extract to the white chocolate and stir to mix, then pour the white chocolate out onto the lined baking sheet. Spread it out into a rectangle shape, approximately 7x10 or 8x11 inches.
Once the white chocolate is smooth, pour the chocolate layer on top, drizzling it in stripes. Then take a paring knife or similar and drag it through the surface to make swirls.
Sprinkle on the crushed peppermint candy pieces quickly so they can set it.
Let the bark harden before breaking or cutting into pieces using a warm knife.
Store the bark in the refrigerator until ready to eat.

Disclaimer: While I did receive free product from Nielsen-Massey Vanillas in exchange for this content, all opinions are my own.


Angie Schneider said...

Awesome! I love Nielsen-Massey products. These barks look festive and irresistible, Grace.

Inger @ Art of Natural Living said...

This is beautiful Grace! Even prettier than regular "bark"

Pam said...

Bookmarked! My kids will absolutely love this!

1porkchop said...

We have a coffee extract that we use to make tiramisu. We also have a chocolate extract, but that is more of a flavor enhancer, because it still requires the use of cocoa.

Marjie said...

Peppermint and chocolate are wonderful together, hence all of the commercially made candies with this flavor combo. Yours is so pretty! I wish I could taste it through my monitor...

Stephanie Grant said...

The most exotic extract that I’ve ever tried was hibiscus!

Unknown said...

I've recently discovered apricot extract - yum!

Lisa V. said...

I used root beer extract once, years ago (so many years ago I can't even recall what I was making with it).

Adina said...

The bark looks just perfect! Pepermint is something new for me, I imagine I must have had it in some product or another, but never used it for anything. It sounds like a delicious combination.

cc said...

well i havnt beside peppermint oil

Big Rigs 'n Lil' Cookies said...

I have Rose Extract, but I haven't used it yet!

Marcelle said...

I use vanilla, mint, and orange extract regularly for lots of things. I also use rose water for certain dishes and beverages, but I've never used rose extract! But, I'm willing to try it :) Love your chocolate peppermint bark looks so good, Grace!

Summer said...

I don't know that any I've tried are exotic, maybe orange?

tregan28 said...

I don't think I have ever used an exotic flavor. I use banana, orange, almond, vanilla and coffee on a regular basis though.

Christy Spurlock said...

Nothing exotic but I've used cinnamon, vanilla and anise.

sam m said...

I will be completely honest I havent got to try any real exotic extracts. I love vanilla.

Ally said...

I don't think I've tried anything exotic but I love my lavender extract (good in iced coffee)!