Chocolate Mint Bark
|Andes mints about to be accidentally melted!|
Servings: A crazy amount
Time: 20 minutes plus cooling
8 oz semisweet chocolate, chopped
4 oz white chocolate chips, chopped
1/2 tsp vegetable oil
1/2 tsp peppermint extract
Andes mints, chopped
Green food coloring
|Surely there must be a market for colored chocolates. I'll specialize in brown and be rich.|
- Melt the semisweet chocolate in a double boiler, stirring continuously until smooth.
- Pour the melted chocolate onto a cookie sheet lined with wax paper and spread it to about 1/4 inch thick with a rubber spatula.
- Add the oil to the white chocolate and melt in the same way. Stir in some peppermint extract and food coloring and spread to about half of the thickness of the semisweet chocolate. You can use a knife to create chocolate swirls.
- Let refrigerate until firm at least 30 minutes. Also, you can put some chopped up Andes mints before it hardens so that they stick in.
- Peel the bark off of the wax paper and snap into servings.
|More Tim Burton-esque swirls a la the chocolate cream pie.|
|Just add a hook and they double as St. Patrick's Day earrings.|
|Scooping granulated sugar proved to be an issue.|
|Nancy learned an important lesson about using a sifter.|
|She threw random foodstuffs on the ground with blatant disregard for the hardwood floors.|
|You don't even want to know what she did with the oddly shaped eggs.|