- 2 cups semi-sweet chocolate chip
- 1 cup white chocolate chips
- 1/4 teaspoon peppermint extract
- 1-2 drops green food coloring (more or less for desired color)
- 1/2 cup chopped Andes mints (I used Andes baking chips)
Cover a baking sheet with waxed paper or a silicone baking mat.
Place the semi-sweet chocolate chips or chopped chocolate in a large microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Heat the chocolate until it is melted and smooth and free of lumps. Carefully spread the chocolate onto the prepared baking sheet into a layer about 1/4-inch thick. Set aside briefly.
Melt the white chocolate using the same microwave method, gradually melting it in short increments and stirring frequently. Once it is melted, add the peppermint oil and green food coloring; stir until the coloring and flavoring are mixed in. If the green shade isn't strong enough, add another small amount until you get a minty green color that you like.
Use a spoon to drop small spoonfuls of the white chocolate on top of the chocolate already on the baking sheet in a random pattern. Take a knife and swirl the two chocolates together. Stop when there are still distinct brown and green areas—don't swirl so much that it becomes muddy and undefined! Tap the baking sheet against the counter a few times to settle the chocolate and remove any big ridges in the surface.
While the chocolate is still wet, sprinkle the top with the chopped Andes mints. Press them down gently to press them into the chocolate bark.
Refrigerate the tray to set the chocolate, for about 30 minutes. Once set, cut the bark into small squares or break it into irregular pieces by hand. Store the peppermint bark in a sealed container in the refrigerator.
- Yields: 12-16 servings
- Preparation Time: 10 minutes