This bark has a refreshing kick that's perfect for mint-chocolate lovers. Most bulk-food stores have crushed candy canes, but you can make your own by pulsing the candies in a food processor.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2015
- 1 pkg (300 g) Pure Semi-Sweet Mint Chocolate Chips
- 1 pkg (225 g) Pure Semi-Sweet Chocolate Chips
- 1 cup HERSHEY'S CHIPITS White Chocolate Chips
- 1/4 cup crushed candy canes or peppermints
MethodSet aside 1/4 cup of the mint chocolate chips. In heatproof bowl set over saucepan of hot (not boiling) water, melt semisweet chocolate chips and remaining mint chocolate chips, stirring occasionally. Remove from heat.
In separate bowl over saucepan of hot (not boiling) water, melt white chocolate chips, stirring until smooth. Stir 2 tbsp of the candy canes into the white chocolate.
Scrape semisweet chocolate mixture onto foil-lined rimmed baking sheet. With rubber spatula, spread to 1/2-inch (1 cm) thickness. Dollop with white chocolate mixture; using tip of knife, swirl together to make marbled pattern. Sprinkle with remaining candy canes and reserved mint chocolate chips, pressing lightly to adhere. Refrigerate until firm, about 45 minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts per piece: about
- Fibre 3 g
- Sodium 18 mg
- Sugars 40 g
- Protein 4 g
- Calories 329.0
- Total fat 18 g
- Potassium 0 mg
- Cholesterol 21 mg
- Saturated fat 11 g
- Total carbohydrate 44 g
- Iron 16.0
- Calcium 3.0