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



Special equipment:
a tempering machine; a silicone baking mat or wax paper
  1. 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.
  2. Break into pieces to serve.