This 'bark' is finished with a snowfall of peppermint candy pieces. The once-a-year favorite is crafted using the finest ingredients, including custom-blended Guittard chocolate and triple-distilled oil of peppermint. Keep bark refrigerated until ready to serve. 8 ounces bittersweet chocolate (60 to 70 percent cacao), finely chopped 8 ounces semisweet chocolate, finely chopped cup heavy cream teaspoon peppermint. Our nostalgic peppermint bark is often copied but never matched in quality or flavor. Store bark in airtight container in refrigerator for up to 2 weeks.Īpproximate nutritional values per serving (each 2-inch square piece):ġ03 Calories, 5g Fat (4g Saturated), 0mg Cholesterol,ġ3mg Sodium, 14g Carbohydrates, 1g Fiber, 1g Protein Peel off foil, then break into large pieces. Tap pan on work surface to remove any air bubbles. With tip of rubber spatula, gently swirl white chocolate into layer of semisweet chocolate.ĥ.Evenly sprinkle candy pieces over top of chocolate layers. Alternately drop spoonfuls of chocolate and white chocolate mixtures onto a waxed paper-lined baking sheet. Repeat with chocolate chips and an additional 1/3 cup candies. With rubber spatula, evenly spread melted chocolate to edges of baking pan.Ĥ.Pour melted white chocolate lengthwise over center of semisweet chocolate layer. Directions In a microwave, melt white chocolate at 70 power stir until smooth. Remove pan from heat and continue stirring until all chips are melted.ģ.Pour melted semisweet chocolate over foil in prepared baking pan. Remove pan from heat and continue stirring until all chips are melted.Ģ.At same time, in separate small saucepan, heat white chocolate chips and vegetable oil over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with rubber spatula. 12 ounces high quality dark chocolate 12 ounces high quality white chocolate cup crushed peppermint candy cup green and red smarties or m&ms. In small saucepan, heat semisweet chocolate chips over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with heatproof rubber spatula. 1 bag (12 ounces) PICS semisweet chocolate chipsġ bag (11- to 12-ounces) PICS white chocolate chipsġ/2cup coarsely broken candy canes or PICS peppermint hard candies (about 4 ounces)ġ.Line 10 x 15-inch jelly roll pan with aluminum foil.
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