EatingWell: Chocolate bark worth the bite
Published in Variety Menu
With just a few simple steps, you can transform plain chocolate into a divine treat with this chocolate bark recipe. We stir chopped peppermint candies and chocolate-covered espresso beans into this chocolate bark, which is perfect for a gift.
Peppermint Mocha Chocolate Bark
Makes 36 servings
Serving Size: 1 1/2-inch piece
Active Time: 15 minutes
Total Time: 45 minutes
2 cups chopped bittersweet or semisweet chocolate (or chips)
30 peppermint candies, coarsely chopped
1/4 cup chocolate-covered espresso beans, coarsely chopped
Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)
Place chocolate in a medium microwave-safe bowl; microwave on medium for 1 minute. Stir, then continue microwaving on medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
Combine candy and espresso beans in a small bowl. Stir half of the mixture into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining candy mixture, pressing any large bits in. Refrigerate until set, about 30 minutes.
Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
Recipe Nutrition: Per serving: 60 calories; 3 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 10 g carbohydrate; 6 g added sugars; 7 g total sugars; 0 g protein; 1 g fiber; 0 mg sodium; 0 mg potassium.
1/2 Carbohydrate Serving(s)
Exchanges: 1/2 other carbohydrate, 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)