Ingredients
7ozwhite chocolate,coarsely chopped
1ozgreen candy melts,(¼ cup)
¼tspcanola oil,or vegetable
½tsppeppermint extract
8ozsemi sweet chocolate,coarsely chopped
⅓cupandes mints,chopped
Preparation
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using a microwave, stir the chocolate every 20 seconds to help avoid seizing.
Once melted and smooth, stir in oil and peppermint extract. Set aside.
Similarly, melt the semi-sweet chocolate. Pour onto the prepared baking sheet and spread out into a large rectangle.
Drizzle the white chocolate mixture on top in lines. Use a toothpick or knife to swirl the layers together. Sprinkle the top of the bark with Andes mints, if using.
Allow the chocolate to set at room temperature in a cool, dry environment. If needed, stick it in the refrigerator to help speed things up.
Once hardened, break into pieces as desired. Enjoy!
