Title: Chocolate Mints
Categories: Blank
Yield: 4 Servings
| 1 1/2 | lb | Almond bark |
| 1 | c | Chocolate chips |
| 1 | ts | Peppermint extract |
| 4 | dr | Green food coloring |
| 3 | tb | Whipping cream |
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. 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.