Peppermint Mocha Chocolate Bark
ACTIVE: 15 minutes TOTAL: 45 minutes
With just a few simple steps, you can transform plain chocolate into a divine treat with
this chocolate bark recipe. We stir chopped peppermint candies and chocolate-covered
espresso beans into this chocolate bark, which is perfect for a gift.
2 cups chopped bittersweet or semisweet chocolate (or chips)
30 peppermint candies, coarsely chopped
¼ cup chocolate-covered espresso beans, coarsely chopped
1. Line a rimmed baking sheet with foil. ( Take care to avoid wrinkles.)
2. Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute.
Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
(Alternatively, place in the top of a double boiler over hot, but not boiling, water.
Stir until melted.)
3. Combine candy and espresso beans in a small bowl. Stir half of the mixture into the
melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square.
Sprinkle with the remaining candy mixture, pressing any large bits in. Refrigerate until set,
about 30 minutes.
4. Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1½-inch pieces.
Calories 60, Fat 3g (sat 2g), Cholesterol 0mg, Fiber 1g, Total sugars: 7g (added 6g),
Protein 0g, Sodium 0mg, Potassium 0mg.
Make Ahead Tip: Refrigerate airtight for up to 2 weeks.