These rich and chocolaty treats are great for holiday gift-giving—if you can bring yourself to part with them.
Recipe information
Yield
Makes about 2 pounds
Ingredients
20 ounces mint chocolate (such as Ghirardelli), chopped
1 7.5-ounce package red-and-white-striped hard peppermint candies, chopped (about 1 generous cup)
1 cup pecans, toasted, chopped
Preparation
Preheat oven to 250°F. Line 17x11-inch rimmed baking sheet with parchment paper. Sprinkle chopped chocolate evenly on parchment-lined sheet. Place in oven just until chocolate is softened, about 5 minutes. Remove from oven. Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges. Immediately sprinkle peppermint candies and pecans over chocolate. Refrigerate until chocolate is firm, about 2 hours. Cut chocolate bark into irregular bite-size pieces. (Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator.)
