PEPPERMINT AND PECAN CHOCOLATE BARK

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Peppermint and Pecan Chocolate Bark image

Categories     Candy     Chocolate     Dessert     Bake     Christmas     Mint     Pecan     Winter     Bon Appétit     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 2 pounds

Number Of Ingredients 3

20 ounces mint chocolate (such as Ghirardelli), chopped
1 7.5-ounce package red-and-white-striped hard peppermint candies, chopped (about 1 generous cup)
1 cup pecans, toasted, chopped

Steps:

  • 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.)

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