Recipe
Dessert
Peppermint White and Dark Chocolate Bark (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (10 oz each) bags 60% dark chocolate chips | ||
| 2 (11 oz each) bags white chocolate chips | ||
| 8 candy canes, crushed |
Directions
- Line a rimmed cookie sheet with parchment paper; set aside.
- In a double boiler over low heat, slowly melt dark chocolate chips, making sure to not overheat the chocolate. Pour onto prepared cookie sheet. Use a spatula to evenly spread chocolate; tap cookie sheet on counter to smooth. Allow to set.
- In a double boiler over low heat, slowly melt white chocolate, making sure to not overheat the chocolate. Pour white chocolate on top of the set dark chocolate and quickly spread to an even layer; tap cookie sheet on counter to smooth. Evenly sprinkle crushed candy canes on top of white chocolate.
- Allow to cool and set; break into pieces to serve.
Nutrition facts
Servings
520 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 0mg
- Sodium: 70mg
- Total Carbohydrates: 66g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 0%
0%
Calcium 0%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, December 5, 2015