Line a rimmed baking pan with parchment paper.
Recipe
Author
Hy-Vee Monthly Ad
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Description
This easy peppermint bark makes a great addition to a Holiday dessert spread.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (10-oz. each) bags 60% dark chocolate chips | ||
| 2 (11-oz. each) bags white chocolate chips | ||
| 8 candy canes, crushed |
Things To Grab
- Rimmed baking pan
- Parchment paper
- 2 medium microwave-safe bowl
- Spatula
Directions
Place chocolate chips in a medium microwave-safe bowl. Microwave, uncovered, on HIGH 1-1/2-to-2 minutes or until melted, stirring every 30 seconds. Pour onto prepared pan, spreading about 1/2-inch-thick.
Place white chocolate chips in another microwave-safe bowl. Microwave, uncovered on HIGH 1-1/2-to-2 minutes or until melted, stirring every 30 seconds. Pour white chocolate over dark chocolate, spreading evenly. Sprinkle with crushed candy canes. Refrigerate candy about 30 minutes or until firm. Carefully break candy into pieces.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 35g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Monthly Ad December 2018