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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
Step 1
Preheat oven to 250 degree 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 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 container in refrigerator.).