Peppermint Pecan Chocolate Bark recipe
20 ounces mint chocolate (such as Ghirardelli), chopped
1 (7.5 ounce) package red-and-white-striped hard peppermint
chopped (about 1 generous cup)
1 cup pecans, toasted, chopped
Heat oven to 250 degrees F. Line a 17 x 11-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.)