I can’t wait to make this again, and why should I? There are only five ingredients, and you can make it in 20 minutes, so you could easily whip up a batch every other day.
Just make sure you are using mint extract, instead of peppermint. Trust me, there is a difference! The food coloring is optional and this bark will taste amazing even if you decide not to use it. I just like to enhance that beautiful, green color so I add a few drops.
Ingredients
16 oz. semisweet chocolate, chopped
16 oz almond bark
1 tsp mint extract (do not use peppermint!)
1 box (4.67-ounces) Andes Crème de Menthe Thins, chopped
green food coloring
Instructions:
Line a baking sheet with parchment paper.
Melt the almond bark according to package directions. Let sit for 5 minutes to cool slightly, stirring occasionally. Add the mint extract and stir. Add a few drops of green food coloring and stir.
Spread the almond bark mixture onto the prepared pan. You don’t have to cover the entire pan, just try to make sure you are have an even thickness. Chill in the refrigerator for 10-15 minutes, until almost set.
In the meantime, melt the chocolate over a double boiler. Remove from the heat and let sit for a few minutes to cool slightly. Pour over the chilled almond bark, spreading evenly. Sprinkle with the chopped mints and press down lightly. Refrigerate for at least 30 minutes.
Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator.
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Quick tip: You could also decorate the bark with candy cane crush or colorful sprinkles.
