Directions:
- 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.) Makes about 2 pounds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.04 Kcal (1055 kJ) | ||
| Calories from fat | 203.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.59g | 35% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 0% | |
| Sodium | 23mg | 1% | |
| Potassium | 184.93mg | 4% | |
| Total Carbs | 12.71g | 4% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 4.38g | 9% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 242.37 Kcal (1015 kJ) | ||
| Calories from fat | 195.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.73g | 35% | |
|---|---|---|---|
| Cholesterol | 1.36mg | 0% | |
| Sodium | 22.12mg | 1% | |
| Potassium | 177.83mg | 4% | |
| Total Carbs | 12.23g | 4% | |
| Sugars | 6.65g | 28% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 4.21g | 9% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 63.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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