Dessert: Chocolate Peppermint Bark
Recipe by Barbara Chernetz Coworkers, bosses — heck, we'll wager even the mailman will devour this D.I.Y. candy. Double the recipe and give it to everyone.
Ingredients
12 oz. bittersweet or semisweet chocolate
1/2 c. coarsely crushed red peppermint candies
Instructions
Line a baking sheet with nonstick foil or parchment.
Melt chocolate in a microwave-safe bowl on high for 1 minute. Remove from microwave and stir. Heat 15 to 30 seconds more. Stir until smooth.
Pour chocolate onto prepared baking sheet and spread into a 1/4-inch-thick rectangle using a metal spatula. Sprinkle with crushed peppermint.
Refrigerate 1 hour or until firm. Peel off foil and break bark into pieces. It will keep about one month in an airtight container in the refrigerator.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
