Dark Chocolate Peppermint Bark


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


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