Grasshopper Bark (Mint Chocolate Bark)
I have a few very special people in my life – that LOVE the combo of mint and chocolate. A long time ago I used to slave over making a butter cookie that had the hidden surprise of an Andes mint in the center. But alas, over the years I have become quite lazy when it comes to labor intensive recipes, and have chosen to scratch them completely out of my recipe binder(OK…maybe I am exaggerating a bit- I have not banished them completely, but try to avoid them at all cost). Especially when other much simpler sweets with the same flavor profile can be made. This recipe has been created as a replacement, and is also a quick super simple holiday candy (that is very similar to a store bought one that my husband adores). This recipe is sure to make all the mint chocolate lovers in your life very happy this holiday season.
2 cups good quality white chocolate chips
1/2 cup Andes creme de menthe baking chips
1 cup semi- sweet chocolate chips
1 cup milk chocolate chips
In a large microwave safe bowl melt white chocolate at 30 second intervals stirring after each until completely melted.
mix in 1/4 cup of the andes chips in with the melted white chocolate. Until completely incorporated. Spread onto a sheet pan to desired thickness.
In a clean microwave safe bowl place both the semi sweet and milk chocolate chips in the bowl. Place in microwave for 30 seconds and stir. Place back in the microwave if not completely melted for another 20-30 seconds.
Spread melted chocolate on top of the white chocolate. Sprinkle with the reserved 1/4 cup of Andes creme de menthe chips.
Allow to cool for 1 hour. Then break into desired pieces. This goes faster if you place the bark in the fridge to cool.
Store in an air tight container.
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