Peppermint and Pecan Chocolate Bark

Total Time
Prep 5 mins
Cook 5 mins

These rich and chocolaty treats are great for holiday gift-giving -- if you can bring yourself to part with them. From Bon Appetit.

Ingredients Nutrition

  • 20 ounces mint chocolate, chopped (such as Ghirardelli)
  • 1 (7 1/2 ounce) packagered-and-white-striped hard peppermint candies, chopped (about 1 generous cup)
  • 1 cup pecans, toasted,chopped


  1. Preheat oven to 250°F.
  2. Line 17x11-inch rimmed baking sheet with parchment paper.
  3. Sprinkle chopped chocolate evenly on parchment-lined sheet.
  4. Place in oven just until chocolate is softened, about 5 minutes.
  5. Remove from oven.
  6. Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges.
  7. Immediately sprinkle peppermint candies and pecans over chocolate.
  8. Refrigerate until chocolate is firm, about 2 hours.
  9. Cut chocolate bark into irregular bite-size pieces.
  10. (Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator.) Makes about 2 pounds.


Most Helpful

What a delicious little treat! I ended up using dark chocolate and 1/2 teaspoon of mint extract because I couldn't find a good quality mint flavored chocolate. The substitution worked out well! I loved the flavor of the nuts and peppermint together (I crushed the peppermints quite a bit). The combination of salty and sweet was awesome! Very easy to make too. Thanks for a great holiday recipe Bev!

canarygirl January 12, 2003

This was really simple and came out very good. Next time I will be sure to crush the peppermint more (as a previous reviewer had mentioned).

Dominick & Amanda January 02, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a