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Williams Sonoma’s peppermint bark is also much thicker than Costco’s. Each chocolate layer measures about half a millimeter, while Kirkland’s layers are only about half as thick.
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Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and store or serve.
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Spotted by Laura over at Costco Hot Finds, these dark chocolate peanut butter cups feature peanut butter as the first ingredient and only contain 2 grams of sugar per cup. With each bag containing ...