Chocolate Mint Bark

Grasshopper Chocolate Mint Bark

16 ounces almond bark
1 teaspoon mint extract (NOT peppermint extract)
Green food coloring
16 ounces semisweet chocolate, chopped
1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

Line an 11×17 baking sheet with parchment paper or a silpat liner and set aside. Follow package instructions for melting almond bark. Once melted, let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.

Spread the almond bark mixture onto the prepared pan in an even layer. Do NOT feel the need to cover the entire pan — just spread to an even level of thickness. (I left the corners of my pan unfilled.) Refrigerate for 10-15 minutes, until just about set.

Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the chilled almond bark layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks. Freezes for up to 3 months.

Recipe here:
http://blogs.babycenter.com/life_and_home/12-days-of-cookies-grasshopper-chocolate-mint-bark/

RECIPE PALETTE FUN