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Ingredients

Directions

  • Line a 15 x 11 x 1-inch jelly roll pan with nonstick aluminum foil.

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  • 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.

  • Stir in mint extract and spread chocolate evenly onto prepared pan. Scatter candy cane pieces over top. Refrigerate for 2 hours.

  • Invert pan onto a cutting board and peel off foil. Break bark into thirty-six 2-inch pieces.

  • Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

122 calories; 9 g total fat; 4 mg cholesterol; 1 mg sodium. 14 g carbohydrates; 2 g protein;

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