MINT CHOCOLATE BARK
After sampling peppermint bark from an upscale store, I thought, "I can make that!" Using four ingredients, I came up with a simple version that won over my friends and family. -Patti Maurer, Wise, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds (24 servings).
Number Of Ingredients 4
Steps:
- Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening., In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set., In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm., Break into small pieces. Store in an airtight container.
Nutrition Facts : Calories 161 calories, Fat 10g fat (7g saturated fat), Cholesterol 3mg cholesterol, Sodium 19mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
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