Peppermint Mocha Chocolate Bark
From EatingWell: 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.
- 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.
Tips & Notes
- Make Ahead Tip: Refrigerate airtight for up to 2 weeks.
Per piece: 60 calories; 3 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 10 g carbohydrates; 6 g added sugars; 0 g protein; 1 g fiber; 0 mg sodium; 0 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate, 1/2 fat
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- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Desserts, chocolate
- November/December 2013