An easy Christmas Peppermint Bark recipe made with semi-sweet chocolate, peppermint candies, and red & green sprinkles.
Ingredients
- 24 ounce semi-sweet chocolate chopped into 1/2" pieces
- 8 pieces peppermint candy
- 2 teaspoons red sanding sugar
- 2 teaspoons green sanding sugar
Instructions
- Line a 9" x 13" baking sheet with aluminum foil, shiny side up. Smooth out any wrinkles, then set aside.
- Place peppermint candies in a plastic baggie. Crush into small chunks using a meat tenderizer, then set aside.
- Melt the chocolate either in a double boiler (recommended) or in the microwave, carefully stirring at 30-second increments.
- Pour melted chocolate onto a prepared baking sheet. Tap the baking sheet on the counter to help the chocolate spread evenly and remove any air bubbles.
- Sprinkle immediately with the crushed candy and colored sugar.
- Place in refrigerator until firm (at least 45 minutes). Use foil to lift out of the baking sheet, and break into pieces.
Notes
Store in an airtight container. While Peppermint Bark can be stored at room temperature, I would recommend storing in the refrigerator to keep it from getting soft.
Nutrition
Calories: 269kcal | Carbohydrates: 25g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 5mg | Potassium: 257mg | Fiber: 4g | Sugar: 18g | Vitamin A: 23IU | Calcium: 28mg | Iron: 3mg
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