Double Mint Bark

We packed mint and peppermint into two layers subtly. We added the crunch factor to the first chocolate layer by adding dry chow mein noodles. Then moved on to the second super-thin red layer. Mmmm... peppermint in its full glory. A little goes a long way. We topped the bark with a white chocolate layer and garnished it with candy canes.

This month we have been focused on recipes that include all the holiday warmth but none of the painstaking time.

In a few days we will be introducing a fudge recipe that has earned the Delish In A Pinch seal of approval.

Hera’s Pinch

Don’t like mint? Chocolate and White chocolate are always a yummy combination. Add some crumbled shortbread to the chocolate layer to give it a nice crunchy buttery effect.

Looking to make these quicker? Set them in the freezer for 10 minutes or until chocolate sets.

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Double Mint Bark

Author: Delish In A Pinch

Prep time: 15 MinCook time: 5 MinInactive time: 1 H & 10 MTotal time: 1 H & 30 M

Ingredients

• 2 cups semisweet chocolate chips
• 1 cup Andes mint chips
• 1/2 cup of dry chow mein noodles (roughly chopped)
• 1/2 cup Andes peppermint chips
• 2 cups of white chocolate chips
• 3 candy canes (crushed)

Instructions

1. Place parchment paper onto a half sheet (9x13) pan.
2. Pour chocolate chips into a heatproof bowl and set it over a saucepan filled halfway with water on medium-low heat. Do not let the bottom of the bowl touch water.
3. Once the chocolate has melted take the bowl off and add Andes mint chips, continually stir until the chips are all melted. Add the dry chow mein noodles and coat with chocolate. Pour the chocolate mixture on to prepared half sheet pan and smooth into an even layer with an offset spatula. Set in fridge for 30 minutes.
4. Wash the bowl and dry it out. About ten minutes before you pull the first layer of chocolate out of the fridge. Use the same bowl for melting the peppermint chips over the saucepan filled with water. This will be a thin layer, there will not be much to melt, so watch and continually stir the peppermint chips. Using the offset spatula spread the red peppermint chip layer to set the chocolate layer. Set in fridge for 10 minutes.
5. Wash the bowl and now set it over low heat and add the white chocolate chips. While continually stirring pull the bowl off the saucepan when chips look to be about 70% melted. Keep stirring till you get a spreadable consistency. Spread the white chocolate layer evenly on top of two set layers with an offset spatula. Sprinkle crushed candy canes over white chocolate layer. Set in fridge for 30 minutes.
6. Carefully transfer the parchment paper from the sheet pan to a large cutting board. Cut the bark into square pieces and split into triangles.

Notes:

Store Double Mint bark in an airtight container with parchment paper between the layers in the fridge.