Bittersweet Chocolate Peppermint Candy Bark Recipe – a delicious recipe with peppermint candies, bittersweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Unwrap the candies and place them in the work bowl of a food processor fitted with a steel blade. Pulse until the candies are finely chopped, about 2 minutes.
2
Place 6 ounces of the chocolate in the top pan of a double boiler set over hot water. Stir often with a rubber spatula to help melt the chocolate evenly. Or place the chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst. Remove the top pan of the double boiler, if using, and wipe the bottom and sides very dry.
3
Stir in the remaining 2 ounces of chocolate in 2 to 3 stages, making sure each batch has melted before adding the next. Stir in the chopped peppermint candies and coat them thoroughly with chocolate.
4
Line a baking sheet with waxed or parchment paper. Pour the chocolate mixture onto the baking sheet and use an offset spatula to spread it to a thickness of about 1/4-inch.
5
Chill the bark in the refrigerator until set, about 30 minutes. Remove the bark from the refrigerator and gently peel off the paper. Break the bark into 1-inch pieces.
328
kcal
Calories
18
g
Fat
38
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 cup (7 ounces) red-and-white-striped round peppermint candies, 8 ounces bittersweet chocolate (62% to 72% cacao content), finely chopped.
Yes, Bittersweet Chocolate Peppermint Candy Bark Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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