Saturday, January 21, 2017

Chocolate Peppermint Bark

  • 6 ounces white baking chocolate, chopped
  • 1 cup crushed peppermint or spearmint candies, divided
  • 1 cup (6 ounces) semisweet chocolate chips


  1. In a microwave, melt white chocolate at 70% power; stir until smooth. Stir in 1/3 cup crushed candies. Repeat with chocolate chips and an additional 1/3 cup candies. Alternately drop spoonfuls of chocolate and white chocolate mixtures onto a waxed paper-lined baking sheet.
  2. Using a metal spatula, cut through candy to swirl and spread to 1/4-in. thickness. Sprinkle with remaining crushed candies.
  3. Refrigerate until firm. Break into pieces. Store between layers of waxed paper in an airtight container. Yield: about 1 pound.


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