Ingredient Checklist


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

  • 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; total fat 9g; saturated fat 5g; cholesterol 4mg; sodium 1mg; carbohydrates 14g; fiber 1g; protein 2g.