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Dark Chocolate Peppermint Bark

TOTAL TIME: Prep: 20 min. + chilling YIELD: 1-1/2 pounds.
Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. —James Schend, Taste of Home Deputy Editor

Ingredients

  • 2 packages (10 to 12 ounces each) white baking chips
  • 1/2 teaspoon peppermint oil
  • 1/4 cup dark chocolate chips
  • 2 tablespoons crushed peppermint candies

Directions

  • 1. Line a 15x10x1-in. pan with parchment; set aside.
  • 2. In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Nutrition Facts

1 ounce: 142 calories, 8g fat (5g saturated fat), 5mg cholesterol, 22mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein.

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