Extra Minty Peppermint Bark
The trick to this is to use Peppermint Hershey Kisses. I discovered this because I had lots leftover after making my Peppermint Mocha Cookies.
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"Peppermint. He placed it into the cup of hot water he’d taken from the coffee machine. Then he handed it to Nora. She had never drunk peppermint tea in her life. ‘That’s for me?’ ‘Well, yeah. It was the only herbal they had.’ He had a coffee for himself that Nora secretly craved. Maybe in this life she didn’t drink caffeine.”
Extra Minty Peppermint Bark
Delicious dark chocolate with a clean minty bite and a peppermint crunch.
Servings: 24
Calories: 106kcal
Ingredients
- 1 cup dark chocolate chips I like Ghirardhelli's 60% cocoa chips
- 24 Peppermint Hershey Kisses unwrapped and chopped
- 1 cup white chocolate chips
- 1 peppermint candy cane crushed
Instructions
- Line a baking sheet with parchment paper.
- Melt the dark chocolate for 45 seconds in the microwave on high. Stir until all the chips have melted and the chocolate is smooth.
- Spread onto the baking sheet, making the chocolate 1/8" thick (about the width of a nickel). Place in the freezer for 3 minutes.
- Melt the peppermint kiss pieces for 45 seconds in the microwave on high. Stir until all the pieces have melted and the chocolate is smooth.
- Layer on top of the hardened dark chocolate bark. Place back in the freezer for 3 minutes.
- Melt the white chocolate for 45 seconds in the microwave on high. Stir until all the chips have melted and the chocolate is smooth.
- Layer on top of the hardened peppermint kisses bark. Sprinkle with the crushed peppermint candy. Freeze for 3 minutes.
- Break into 1" pieces. Keep refrigerated. Enjoy!!
Nutrition
Sodium: 19mg | Calcium: 47mg | Vitamin C: 1mg | Vitamin A: 2IU | Sugar: 10g | Fiber: 1g | Potassium: 69mg | Cholesterol: 3mg | Calories: 106kcal | Saturated Fat: 4g | Fat: 6g | Protein: 1g | Carbohydrates: 12g | Iron: 1mg
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