ALERT: will be unavailable Tues. 7/23 from approx. 9 PM to 11 PM for planned maintenance. We apologize for any inconvenience.
Hannaford homepage

Print This Recipe

Carolyn Faye Fox`s Double Chocolate Peppermint Bark

Avreage Rating


Get Ready

Servings: Makes 1 1/2 lb., about 6 cups of bark

Cook Time: 3 minutes

Prep Time: 15 minutes


1 lb. bittersweet or semisweet chocolate, coarsely chopped (about 3 1/2 cups)
8 oz. white chocolate, chopped, or 1 1/3 cups white chocolate morsels
3/4 cup coarsely chopped hard peppermint candy (about 40 candies, chopped into pea-sized pieces or smaller)


1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper or foil.
2. Place chopped bittersweet chocolate on baking sheet. Put in oven to soften, 3 to 4 minutes.
3. When chocolate is softened but still somewhat chunky (check after 3 minutes), remove from oven and spread lightly with a spatula to smooth surface; it should be slightly more than 1/4 inch thick. Return to oven; turn off oven.
4. Place white chocolate in a microwave-safe bowl. Microwave for 30 seconds, then remove to stir chocolate so it will melt evenly. Return to microwave for another 20 seconds, then check again. Stir until smooth.
5. Remove bittersweet chocolate from oven. Smooth surface with spatula if still lumpy.
6. Using a soup spoon, drop evenly spaced spoonfuls of melted white chocolate onto the bittersweet chocolate. Then use the spoon to swirl the white chocolate through the bittersweet chocolate, making a decorative pattern. Sprinkle with chopped peppermint candy.
7. Let chocolate set at room temperature for at least 4 hours, preferably overnight. Chocolate is set when surface is slightly dull. Bark may be flash-chilled in the fridge, but it then must be stored and served chilled, as it will soften when it comes to room temperature.
8. Cut or break bark into approximately 1 1/2-inch squares. To package, place 6 to 8 squares in a small box or cellophane bag. Alternatively, place paper liners used for miniature muffins in a square resealable container and arrange pieces of bark in liners. To store, keep at room temperature in an airtight container. Bark may also be frozen.
Source: Hannaford fresh Magazine, November - December 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 1 1/2 lb., about 6 cups of bark
Base Nutrients
Calories 720 kcal (36%)
Calories from Fat 405
Total Fat 45 g (69%)
Saturated Fat 24 g (120%)
Cholesterol 15 mg (5%)
Sodium 55 mg (2%)
Total Carbohydrates 92 g (31%)
Dietary Fiber 5 g (20%)
Protein 8 g (13%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

send to printer