1. Line 12 x 9 pan with waxed paper. Combine 2/3 of the bark with chocolate chips in double boiler or microwave to melt. Stir smooth. Put 1/2 of chocolate mixture in pan and refrigerate 20 minutes to set and cool. Put rest of chocolate aside. 2. Put the reserved amount of almond bark in double boiler and melt. Add coloring and extract (mixture will be thick) add cream and spread over first layer. Set and cool. Spread rest of chocolate mixture over above layers and set 20 minutes. Cool in refrigerator. Remove from pan by lifting wax paper out of pan. Set at room temperature before cutting cut into small bars.
