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Ingredients

  • 2 cups semisweet chocolate chips
  • 2 cups white chocolate chips
  • 1/2 cup crushed peppermint candy

Instructions

  1. Line a large baking sheet with foil. Place 2 cups of semisweet chocolate chips in a small heatproof bowl set on top of a pot of hot water. Melt chocolate, stirring often. Spread over foil about 1/4-inch thick. Refrigerate until firm. Place 2 cups of white chocolate chips in a small heatproof bowl set on top of a pot of hot water. Melt chocolate, stirring often. Pour over chilled dark chocolate. Sprinkle 1/2 cup crushed peppermint candy on top. Refrigerate until firm. Break into irregular pieces. Makes about 24 pieces.
Recipe by Helen Wolt, a food writer in Colorado Springs, Colo.

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The recipe was originally published as Peppermint Bark on Relish.com

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