Grasshopper Mint Chocolate Bark
16 oz (2 2/3 cup) white chocolate chips
1 tsp mint extract (not peppermint extract)
green food coloring
16 oz (2 2/3 cup) milk chocolate chips
2/3 cup Andes mints, coarsely chopped
Line a baking sheet with parchment paper. Melt white chocolate over a double boiler (or in the microwave for 30 second intervals). Stir in mint extract. Add a few drops of food coloring and stir to mix well. Spread evenly into pan. (I only used about half of the pan.) Refrigerate for 15 minutes.
Melt chocolate over a double boiler (or in the microwave for 30 second intervals.) Pour over white chocolate and spread evenly. Sprinkle Andes mints over chocolate layer. Lightly press down. Refrigerate for 30 minutes or until set. Break into uneven pieces. Store in an airtight container in the refrigerator.
Recipe adapted from Brown Eyed Baker
Past Recipes:
One year ago: Pumpkin Cake Bars with Cream Cheese Frosting
Two years ago: Za Zoom Meatballs
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