Peppermint Mocha Chocolate Bark

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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

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Original recipe yields 36 servings
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  • 2 cups chopped bittersweet or semisweet chocolate (or chips)
  • 30 peppermint candies, coarsely chopped
  • 1/4 cup chocolate-covered espresso beans, coarsely chopped

Preparation

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  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 1 1/2-inch pieces.
  • Make Ahead Tip: Refrigerate airtight for up to 2 weeks.

Nutrition information

  • Serving size: 1 1/2-inch piece
  • Per serving: 60 calories; 3 g fat(2 g sat); 1 g fiber; 10 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 0 mg sodium; 0 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate, 1/2 fat

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