The trick to this is to use Peppermint Hershey Kisses. I discovered this because I had lots leftover after making my Peppermint Mocha Cookies.
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
Calories: 106kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 69mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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