Double-Chocolate Peppermint Bark | CelebrateMORE.com

Double-Chocolate Peppermint Bark

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 37 pieces

Serving Size: 2-inch square

Calories per serving: 106

Fat per serving: 6g

Saturated fat per serving: 3g

Carbs per serving: 14g

Protein per serving: 1g

Fiber per serving: 1g

Sugar per serving: 13g

Sodium per serving: 9mg

Cholesterol per serving: 2mg

Double-Chocolate Peppermint Bark

Ingredients

  • 1 Bag (12 Oz.) Semisweet Chocolate Chips
  • 1 Bag (11 to 12 Oz.) White Chocolate Chips
  • 2 tsp Vegetable Oil
  • ½ Cup Candy Canes or Peppermint Hard Candies (about 4 ounces), coarsely broken

Instructions

  1. Line 10 x 15-inch jellyroll pan with aluminum foil. In small saucepan, heat semisweet chocolate chips over low heat 4 minutes or just until most chips are melted, stirring frequently with heatproof rubber spatula. Remove pan from heat and continue stirring until all chips are melted.
  2. At same time, in separate small saucepan, heat white chocolate chips and vegetable oil over low heat 4 minutes or just until most chips are melted, stirring frequently with rubber spatula. Remove pan from heat and continue stirring until all chips are melted.
  3. Pour melted semisweet chocolate over foil in prepared baking pan. With rubber a spatula, evenly spread melted chocolate to edges of baking pan.
  4. Pour melted white chocolate lengthwise over center of semisweet chocolate layer. With tip of rubber spatula, gently swirl white chocolate into layer of semisweet chocolate.
  5. Evenly sprinkle candy pieces over top of chocolate layers. Tap pan on work surface to remove any air bubbles. Refrigerate at least 45 minutes. Peel off foil, then break into large pieces. Store bark in airtight container in refrigerator for up to 2 weeks.

Notes

Keep bark refrigerated until ready to serve.

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