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.
3 dozen 1 1/2-inch pieces
Active Time: 15 minutes |
Total Time: 45 minutes
2 cups chopped bittersweet or semisweet chocolate (or chips)
30 peppermint candies, coarsely chopped
1/4 cup chocolate-covered espresso beans, coarsely chopped
Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)
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.)
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.
Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
Per piece :
3 g Fat;
2 g Sat;
0 g Mono;
0 mg Cholesterol;
10 g Carbohydrates;
0 g Protein;
1 g Fiber;
0 mg Sodium;
0 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 1/2 fat
Tips & Notes
Make Ahead Tip: Refrigerate airtight for up to 2 weeks.