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Peppermint Bark

by Katie Aubin featured in Candy Bark 4 Ways

Ingredients

for 20 servings

  • 25 mini candy canes
  • 4 cups
    chocolate chips (700 g)
  • ½ teaspoon
    peppermint extract
  • 3 cups
    white chocolate chip (525 g)
    Calories 398
    Fat 21g
    Carbs 56g
    Fiber 2g
    Sugar 43g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
  2. In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
  3. Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
  4. Sprinkle the crushed mini candy canes over the white chocolate.
  5. Freeze for at least 1 hour.
  6. Remove the bark from the freezer and break into pieces.
  7. Enjoy!
 

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