Line a rimmed baking pan with parchment paper.
This easy peppermint bark makes a great addition to a Holiday dessert spread.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 35g
- Protein: 3g
Hy-Vee Monthly Ad December 2018