- 1 teaspoon plus 3 tablespoons shortening, divided
- 1 package (10 ounces) Andes creme de menthe baking chips
- 2 cups white baking chips
- 1/2 cup crushed peppermint candies
- Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening.
- In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set.
- In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm.
- Break into small pieces. Store in an airtight container. Yield: 1-1/2 pounds.
Originally published as Mint Chocolate Bark in Taste of Home Christmas Annual Annual 2014
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