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Dark Chocolate Peppermint Bark

Crushed peppermint candies in dark chocolate make a treat that is the perfect addition to your family's holiday dessert tray this year.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 10  Minutes

Ingredients

  Amount Per Serving % DV *
Calories200
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium15 mg1% DV
Total Carbohydrates29 g10% DV
Dietary Fiber3.0 g12% DV
Sugars21 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron10% DV
  Amount Per Serving % DV *
Calories200
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium15 mg1% DV
Total Carbohydrates29 g10% DV
Dietary Fiber3.0 g12% DV
Sugars21 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron10% DV
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
  • 1/4 to 1/3 cup crushed peppermint candies* , divided

Directions

  • 1. Line cookie sheet with wax paper.
  • 2. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Continue microwaving at MEDIUM in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred.
  • 3. Set aside about 1 tablespoon crushed peppermint candies; stir remaining crushed candy pieces into melted chocolate. Pour mixture onto prepared cookie sheet; spread to about 1/2-inch thickness. Gently tap cookie sheet on countertop to even out thickness of mixture. Sprinkle remaining peppermint pieces over surface. Repeating tapping cookie sheet on counter until candy is desired thickness.
  • 4. Refrigerate about 30 minutes or until firm. Break into pieces. Store in cool, dry place. About 3/4 pound candy.
  • * Amount of peppermint candy can be increased or decreased according to your own preference.

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