The grasshopper mint chocolate bark

yield: About 2 pounds of bark    

prep time: 30 minutes   total time: 30 minutes

INGREDIENTS:

16 ounces chocolate, finely sliced

1 teaspoon mint extract (NOT peppermint), optional

Green food colour

16 ounces tasteful chocolate, finely sliced

1 box (4.67-ounces) chain Crème Diamond State Menthe Thins, unwrapped and coarsely sliced

DIRECTIONS:

1. Line a baking sheet with parchment paper and put aside.

2. soften the chocolate over a double saucepan (or in 30-second intervals within the microwave on five hundredth power, stirring when each). Once the chocolate is liquified, take away from the warmth and let sit for some minutes to cool down slightly, stirring often. Add the mint extract, if using, and stir to mix. Add some drops of inexperienced food colour and stir till desired color is reached.

3. unfold the chocolate mixture onto the ready pan in a fair layer (depending on the scale of the pan and the way thick you’d like your bark, you will not want the complete surface of the pan). Refrigerate for quarter-hour, till regarding set.

4. Meanwhile, soften the tasteful chocolate over a double saucepan (or in 30-second intervals within the microwave on five hundredth power, stirring when each). Once the chocolate is liquified, take away from the warmth and let sit for some minutes to cool down slightly, stirring often. Pour over the chocolate layer and unfold equally over high. Sprinkle with the sliced chain mints and move gently to push the mints into the highest chocolate layer. Refrigerate for a minimum of half-hour, till fully set.

5. Cut the bark or forced an entry uneven items. Store in AN airtight instrumentality at temperature or within the white goods. once keep within the white goods, it'll keep for a minimum of a pair of weeks.

(Recipe inspired by Confections of a Foodie Bride)