Two-Tone Peppermint Bark
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Two-Tone Peppermint Bark
Photography by Matthew Kimura
This recipe makes 25 1 oz (30 g) servings
Nutritional Info |
|
|---|---|
| Per 1 oz (30 g): about | - |
| cal | 162 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 13 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 4 |
Just package this delightful gift in cellophane bags and tie with festive ribbon.
Ingredients
- 12 oz bittersweet chocolate, melted
- 3/4 tsp peppermint extract
- 12 oz white chocolate, melted and warm
- 2 tbsp coarsely crushed candy canes or peppermint candies
Preparation
Line 15- x 10-inch (40 x 25 cm) rimmed baking sheet with foil; grease foil. Set aside.
In bowl, stir bittersweet chocolate with peppermint extract. Spread to 10-inch (25 cm) square on prepared pan. Let stand just until set but not hard, about 15 minutes, 8 minutes in refrigerator.
Spread white chocolate over top; sprinkle with candy. Refrigerate until firm, about 1 hour. Break into chunks. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
In bowl, stir bittersweet chocolate with peppermint extract. Spread to 10-inch (25 cm) square on prepared pan. Let stand just until set but not hard, about 15 minutes, 8 minutes in refrigerator.
Spread white chocolate over top; sprinkle with candy. Refrigerate until firm, about 1 hour. Break into chunks. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Source : Holiday Celebrations: 2007
- Keywords : Snacks; Dessert; Vegetarian; Christmas; Make-Ahead; Chocolate; Mint;
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