Mint Chocolate Candy Bark #desserts #chocolate

Simple chocolate bark whirled with mint seasoned white chocolate. Chocolate bark is one of my most loved confections to make. It's made rapidly, requires couple of fixings, and is affordable. One cluster of bark can fill a few packs or boxes in case you're gifting it. Not just this, bark is exquisite. Particularly on the off chance that you layer it, twirl it, or best it. PFTB. (Pretty sustenance tastes better.) Let's additionally not overlook how damn delicious bark is. It's chocolate! Also, what preferred to combine with chocolate over mint? Other than you, nutty spread.

The base layer is semi-sweet chocolate. For the best tasting bark, utilize quality chocolate. With so little fixings, it's essential to utilize unadulterated chocolate. I regularly use Ghirardelli. You can purchase their preparing bars in the heating path close to the chocolate chips. In light of their stabilizers, chocolate chips don't soften legitimately to deliver perfect bark.

CRAZY SIMPLE! Mint Chocolate Bark is over-the-top delicious but sooooo easy to make!

Ingredients:

• 7 ounces (199g) white chocolate, coarsely chopped
• 1 ounce (1/4 cup) green candy melts1
• 1/4 teaspoon canola or vegetable oil
• 1/2 teaspoon peppermint extract2
• 8 ounces (226g) semi-sweet chocolate, coarsely chopped
• optional: 1/3 cup chopped Andes mints

Instructions:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
3. Melt the semi-sweet chocolate in the same manner you melted the chocolate in step 2. Pour onto prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolate mixture on top in lines. See photo above for a visual. Use a toothpick or knife to swirl the layers together. Sprinkle the top of the bark with Andes mints, if using.
4. Allow the chocolate to set at room temperature in a cool, dry environment. My swirled barks usually take around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
5. Make ahead tip: Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.

Recipe Notes:

• Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste.
• Instead of green candy melts, use 8 ounces of white chocolate and 1 drop of green food coloring. Or leave the mint swirl white.
• Avoid using mint extract; I find it more resembles the taste of spearmint toothpaste than anything else. Peppermint extract has that wonderful cool mint flavor which pairs wonderfully with chocolate.

Read more our recipe Mermaid Water Rum Punch

Source : https://bit.ly/2T2QYSq

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