Peppermint and Pecan Chocolate Bark

• mint chocolate, chopped (such as Ghirardelli)↗20 ounces

  such as Ghirardelli

• (7 1/2 ounce) package red-and-white-striped hard peppermint candies, chopped (about 1 generous cup)1 ounce

  about 1 generous cup

• pecans, toasted,chopped↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 250°F.

2. 2

   Line 17x11-inch rimmed baking sheet with parchment paper.

3. 3

   Sprinkle chopped chocolate evenly on parchment-lined sheet.

4. 4

   Place in oven just until chocolate is softened, about 5 minutes.

5. 5

   Remove from oven.

6. 6

   Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges.

7. 7

   Immediately sprinkle peppermint candies and pecans over chocolate.

8. 8

   Refrigerate until chocolate is firm, about 2 hours.

9. 9

   Cut chocolate bark into irregular bite-size pieces.

10. 10

    (Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator.) Makes about 2 pounds.