Recipe courtesy of Callie Speer
Fizzy Peppermint Bark
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- Level: Advanced
- Total: 1 hr 35 min (includes chilling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 355
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1034 mg
- Level: Advanced
- Total: 1 hr 35 min (includes chilling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 355
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1034 mg
Ingredients
Directions
Special equipment:
a tempering machine; a silicone baking mat or wax paper- Combine the confectioners' sugar, baking soda and citric acid. Place the chocolate in a tempering machine and process until tempered. Stir in the dry ingredients. Spread the chocolate mixture 1/4-inch thick on a silicone baking mat or wax paper. Sprinkle the top with the peppermint candies. Refrigerate the chocolate until set, about 1 hour.
- Break into pieces to serve.
