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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) semisweet chocolate chips |
1 cup(s) white chocolate chips |
1 teaspoon(s) vegetable oil |
1 teaspoon(s) peppermint extract |
2 drops green food coloring |
Directions:
1. Line a cookie cheat with waxed paper; set it aside. Melt the semisweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to a 1/4-inch thickness with the back of a spoon.
2. Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about a 1/8-inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls. refrigerate until firm, about 30 minutes.
3. Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the refridgerator.
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