Mint Chocolate Bark

By MaryEllen

Tips
COOKS NOTES: We found that adding the extract to the chocolate worked better. The white chocolate tends to "seize up" when you add the extract to that mixture. Also adding liquid food color had the same effect. The gel color probably works better. To adorn the bark, you can sprinkle finely chopped and colored nuts or colored sugar or even sprinkles to the bark before refrigerating. Use a piece of waxed paper to press the additions gently into the bark.

Ingredients

• 2 cup semisweet chocolate chips
• 1 cup white chocolate
• 1 tsp vegetable oil
• 1 tsp peppermint extract
• 2 drops food color

Preparation

Step 1

1. Line a cookie sheet with waxed paper. Set aside. Melt semi sweet chocolate chips in the microwave or a double boiler. Pour chocolate onto cookie sheet and spread with back of a spoon to a thickness of about 1/4 inch.

2. Using the same method, melt the white chocolate chips with the oil. Add the peppermint extract and food color, stirring well. Pour the white mixture over the chocolate and spread to about 1//8 inch thickness with the back of a spoon. Draw the tip of a butter knife through to create swirls. Refrigerate till firm, about 30 mins.

3. Remove bark for the pan. Peel off the waxed paper and cut or break into small pieces.

Servings: 24

Nutrition Facts
Serving size: 1/24 of a recipe (0.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 106.9
Calories From Fat (52%) 55.18
% Daily Value
Total Fat 6.66g 10%
Saturated Fat 3.87g 19%
Cholesterol 0.35mg