Holiday Peppermint Bark

Holiday Peppermint Bark
Prep 10 m
Chill 120 m



  1. 1 of 5 Line a 15 x 11 x 1-inch jelly roll pan with nonstick aluminum foil.
  2. 2 of 5 Melt chocolate in a large bowl set over a saucepan of gently simmering water. Stir chocolate until smooth. Remove bowl and allow to cool 3 minutes.
  3. 3 of 5 Stir in mint extract and spread chocolate evenly onto prepared pan. Scatter candy cane pieces over top. Refrigerate for 2 hours.
  4. 4 of 5 Invert pan onto a cutting board and peel off foil. Break bark into thirty-six 2-inch pieces.
  5. 5 of 5 Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information for Holiday Peppermint Bark
Servings Per Recipe:
Per Serving: 1 mg sodium, 2 g pro., 1 g fiber, 14 g carb., 5 g sat. fat, 4 mg chol., 9 g Fat, total, 122 kcal cal.