Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
chill:
2 hrs
total:
2 hrs 10 mins
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

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

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

Nutrition Facts

122 calories; fat 9g; cholesterol 4mg; saturated fat 5g; carbohydrates 14g; insoluble fiber 1g; protein 2g; sodium 1mg.
Advertisement