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Dark Chocolate Peppermint Bark

Author Crystal

Ingredients

  • 2 cups dark chocolate
  • 1 tsp vegetable shortening melted
  • 1 tsp peppermint extract
  • 1 cup Andes peppermint pieces

Instructions

  • Line baking sheet with parchment paper.
  • Melt dark chocolate over double boiler. Once melted stir in shortening and peppermint extract.
  • Pour a thin layer of chocolate onto prepared baking sheet. Use a spatula to spread chocolate evenly.
  • Sprinkle peppermint pieces on top of melted chocolate.
  • Refrigerate for 15 minutes; break into pieces and store in tightly closed container.