Holiday Peppermint Bark

Holiday Peppermint Bark
Prep 10 mins Chill 2 hrs


  • 1 1/2 pounds bittersweet chocolate, chopped
  • 1 teaspoon mint extract
  • 8 candy canes, broken up into small pieces

Make It

1. Line a 15 x 11 x 1-inch jelly roll pan with nonstick aluminum foil.

2. Melt chocolate in a large bowl set over a saucepan of gently simmering water. Stir chocolate until smooth. Remove bowl and allow to cool 3 minutes.

3. Stir in mint extract and spread chocolate evenly onto prepared pan. Scatter candy cane pieces over top. Refrigerate for 2 hours.

4. Invert pan onto a cutting board and peel off foil. Break bark into thirty-six 2-inch pieces.

5. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Amount Per Serving: cal. (kcal): 122, Fat, total (g): 9, chol. (mg): 4, sat. fat (g): 5, carb. (g): 14, fiber (g): 1, pro. (g): 2, sodium (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.