Peppermint Bark
by ChristinaE2005
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INGREDIENTS
- 2 pounds white chocolate ; chopped into 1/2-inch pieces
- large candy canes
- 1/2 teaspoon Peppermint oil
INSTRUCTIONS
Line an 11-by-17-inch baking sheet with parchment, and set aside.
In the top of a double boiler, melt white chocolate, stirring constantly.
With a chef?s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week.
NOTES
YUMMY! Very quick & easy! The peppermint oil really makes this recipe the best peppermint bark ever!
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 pound (390g) | ||
| Recipe Makes: 2.3 | ||
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| Calories: 2100 | ||
| Calories from Fat: 1125 (54%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 125g | 167 % | |
| Saturated Fat 75.6g | 378 % | |
| Monounsaturated Fat 35.4g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 81.8mg | 25 % | |
| Sodium 350.6mg | 12 % | |
| Potassium 1114.2mg | 29 % | |
| Total Carbohydrate 230.8g | 68 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 230g | ||
| Protein 22.9g | 33 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2100
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