Mint Chocolate Bark
7oz white chocolate, coarsely chopped
1oz green candy melts
1/4 tsp canola or vegetable oil
1/2 tsp peppermint extract
8oz semi-sweet chocolate, coarsely chopped
Optional: 1/3 cup Andes mints, chopped
- Melt the white chocolate and green candy melts together. Use a double broiler or a microwave. If using a microwave, stir chocolate every 20 seconds to prevent seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside, and melt the semi-sweet chocolate in the same manner you melted the white chocolate.
- Line a baking sheet with parchment paper or a silicon baking mat, and lay out 4 full-size Croccantini crackers on mat. Cover Croccantini with melted semi-sweet chocolate first, and then drizzle with mint chocolate to create any designs or patterns that you desire. If using Andes mints, sprinkle on top after drizzling mint chocolate.
- Place baking sheet with chocolate bark in refrigerator, and allow it to cool. This process usually takes about 45 minutes. Once the bark is hardened, break apart into pieces as large or small as you like, and serve. If not consuming immediately refrigerate for up to 3 weeks, or freeze for up to 2 months (allow frozen bark to thaw in the refrigerator overnight before consuming).