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★★★★★ | PEPPERMINT BARK RECIPE (+VIDEO)

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  • Line a medium baking sheet with parchment paper. Set aside.
  • Optional: Crumble the oreos into small pieces with your fingers and set aside.
  • Add the semisweet dark chocolate and the peppermint oil to a microwave-safe bowl. Microwave in 20-second intervals until fully melted, stirring each time (about 3-4 minutes total).**
  • Pour the chocolate onto the middle of the prepared baking sheet. Spread with a spatula to about ¼-inch (1/2 cm) thick. If you're using the crumbled oreos, sprinkle them evenly on top.
  • Chill for 15 minutes while you prepare the remaining ingredients.
  • Place the candy canes into a ziptop bag. Seal and pound lightly with a rolling pin to make small chunks (but don't pulverize completely). Set aside.
  • Place the white chocolate in a medium-sized bowl. Use the same method above to microwave until melted.**
  • Remove the baking sheet from the fridge. Pour the white chocolate evenly across the semisweet chocolate, spreading with a spatula to cover. Then sprinkle the crushed candy cane on top.
  • Let it sit at room temperature for 1 hour or more until completely solid. If you're in a hurry, you can place it in the fridge to chill for 15 minutes, and then let it sit on the counter for 10 minutes before proceeding.
  • Use the parchment to lift the bark out of the baking sheet and onto a cutting board. Using plastic wrap or rubber gloves, hold the bark with your fingers and snap into pieces. You can also use a large, sharp knife to cut it into pieces of desired size.

  • Calories per serving: 190

    Fat per serving: 21.15g

    Rated 5/5 based on 93.000 customer reviews


    ★★★★★ | PEPPERMINT BARK RECIPE (+VIDEO)
    ★★★★★ | PEPPERMINT BARK RECIPE (+VIDEO)


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