Peppermint and Pecan Chocolate Bark

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
YIELD: 2 pounds
UNITS: US

INGREDIENTS

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

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