Martha Stewart Living, December 2010
Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
- 1 pound milk chocolate
- 32 peppermint ball candies (about 4 ounces), halved
- Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
Bark can be refrigerated for up to 3 days.
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