Grasshopper Chocolate Bark

By lauramae

A minty chocolate bark made with white chocolate and Andes mints.

Ingredients

• 1 1/2 lbs (24 oz) semisweet chocolate, chopped (or chunks)
• 1 1/2 lbs (24 oz) white chocolate, chopped (or white baking chips)
• 2 Tbsp vegetable or canola oil or shortening, divided
• 1 tsp mint extract (optional)
• Green food coloring
• 5 oz package of Andes mints, unwrapped and roughly chopped

Preparation

Step 1

Line the bottom of a baking sheet with wax paper.

Melt white chocolate or white baking chips in the microwave or a bowl set over simmering water (see tips above).

Add food coloring, mint extract, and then 1 Tbsp vegetable oil, stirring just until smooth and uniformly green.

Pour the green chocolate into the baking sheet and spread it evenly almost to the edge of wax paper.

Lift the pan a few inches above the countertop and let it fall back onto the counter. Repeat a few times to bring any air bubbles to the surface.
Let cool for ~10 minutes in the fridge.

Melt remaining chocolate in the microwave. Stir in the vegetable oil.

Pour over the green mint layer and spread it evenly, almost to the edge of the green layer.

Drop the pan onto the countertop to get rid of any air bubbles.

Sprinkle the chopped mints over top and refrigerate until set, about 20 minutes.

Cut or break into pieces.

Store in an airtight container in a cool place. I loosely wrapped several pieces in wax paper before gifting.