COOKIES - Choclate Rice Krispies Bar

By Aemelia

Ingredients

• 1 pkg. Starlight Mints (peppermint candies)
• 16 oz. bittersweet (or semisweet) chocolate, chopped
• 2 c. Rice Krispies
• 16 oz. white chocolate, chopped

Preparation

Step 1

Line a cookie sheet with parchment paper. Set aside.

Crush the peppermint candies.
{Those little suckers are HARD...I used a hammer.}
Place the crushed peppermints in a fine sieve over a bowl and shake out all of the fine powder, leaving only the chunks. (You can stir that powder into hot chocolate.) Set aside.
In a bowl over a pot of simmering water, melt the bittersweet chocolate. I like this Ghiradelli Bittersweet Chocolate...it's in the baking aisle.
Once melted, gently stir in the rice krispies.

Pour onto the prepared pan and spread with an offset spatula.
Melt the white chocolate in a bowl over a pan of simmering water. Pour over the bittersweet chocolate. Sprinkle on the peppermint chunks.
Refrigerate 30 minutes until set.