PEPPERMINT AND PECAN CHOCOLATE BARK
These rich and chocolaty treats are great for holiday gift-giving -- if you can bring yourself to part with them. From Bon Appetit.
Provided by Bev I Am
Categories Candy
Time 10m
Yield 2 pounds
Number Of Ingredients 3
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.) Makes about 2 pounds.
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