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Nutrition Facts
Serving Size 1 (34g) Recipe makes 20 servings The following items or measurements are not included below: 1/2 cup peppermint candies
Calories 176
Calories from Fat 129		(73%)
Amount Per Serving		%DV
	Total Fat 14.3g	22%
	Saturated Fat 8.8g	44%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 19mg		0%
Potassium 189mg		5%
Total Carbohydrate 15.2g		5%
	Dietary Fiber 2.8g	11%
	Sugars 10.2g
Protein 3.2g		6%
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Chocolate Peppermint Bark - Christmas

Recipe #394114 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jb Tyler, TX
Oct 12, 2009

Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully

SERVES 20 -30 , 1 1/2 pounds (change servings and units)

Ingredients

12 ounces quality white chocolate (like Ghirardelli)
12 ounces quality dark chocolate (like Ghirardelli)
1/2 cup crushed peppermint candy (I use starlite)

Directions

1
Line a 9x12 pan with parchment paper.
2
Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
3
Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
4
Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
5
Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
6
Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.