Peppermint Mocha Chocolate Bark

Peppermint Mocha Chocolate Bark

0 Reviews
From: EatingWell Magazine, November/December 2013

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.

Ingredients 36 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups chopped bittersweet or semisweet chocolate (or chips)
  • 30 peppermint candies, coarsely chopped
  • ¼ cup chocolate-covered espresso beans, coarsely chopped


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Refrigerate airtight for up to 2 weeks.

Nutrition information

  • Serving size: 1½-inch piece
  • Per serving: 60 calories; 3.0 g fat(2.0 g sat); 1.0 g fiber; 10.0 g carbohydrates; 0.0 g protein; 0.0 mcg folate; 0 mg cholesterol; 7.0 g sugars; 6.0 g added sugars; 0.0 IU vitamin A; 0.0 mg vitamin C; 0.0 mg calcium; 0.0 mg iron; 0 mg sodium; 0.0 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, ½ fat

Reviews 0