Chocolate-Mint Bark

Let's continue CookieFest 2015!

Still on vacation here in Illinois. As much as I love my dogs (because I love them to the moon and back, ya know) there is something to be said for simply waking up, making a cup of coffee, and enjoying the view of a lake. No shoving tired feet into boots, tired arms into coats. No checking the property for neighborhood dogs or the stray deer. No pack of vicious Chihuahuas barking at such a decibel you'd think we starved them by their urgent need for food.

Of course, I start to miss all those things after a couple of days. But man, for a couple of days, I do enjoy the "me" time. And speaking of "me" time, you'll have plenty of that if you decide to make this simple minty candy over say, Spritz cookies. I'm serious, this takes all of 5 minutes to make. And it's sooooo yummy!

Every year when I make Christmas candy, there is always one that there never seems to be enough of. The hubby and I have to ration it to make sure everyone gets some. Well, this year, it was this candy.

Sure, I could have made some more. But dang, girl be tired after making that many cookies. Even for a candy that takes only a few minutes. How easy is this to make? I'll show you-

The chocolate is the easy part. You just melt it and spread it. The green portion requires a few more steps. First of all, you melt green and white melts together, to make a nice green shade. Add 1-2 drops of peppermint oil to it, to give it that minty flavor. Another option would be to just melt white and add a few drops of gel food coloring. It's very important, if you decide to go the latter route, that you add gel food coloring and not liquid. Water is the main ingredient in food coloring and water will cause your candy to seize into a yucky, gluey mess if introduced. So remember, liquid food color is the enemy when working with melting candy.

How do I know this, you ask? Yes, yes, I have done it. I have seized bowls of melting candy by adding liquid food color. You know, because once wasn't enough to remember that tip :-)

Comparably, this also applies to flavoring the candy. Do not add peppermint extract. Only peppermint oil. Yes, there is a difference and it's the difference between smooth, delicious candy and ruined candy. Peppermint exact, like liquid food color, contains water. The enemy. I will add that you could technically use peppermint extract but you would need to add 1/4 cup of canola oil to the green candy recipe. If you want to avoid the canola oil, which I did, simply use peppermint oil.

Perfectly smooth, flavored light green liquid magic.

The next step is a cinch. Line a cookie sheet with parchment paper. First, take your liquid chocolate and spread it all over the pan. Make it even with the back of a spoon. Then take your green liquid candy and pour it in lines horizontally across the chocolate (if your pan is in front of you facing the long side). Then take a toothpick and drag it in vertical lines across the pan. You'll end up with a pretty, almost swirl pattern.

Sprinkle the top with some chopped bits of Andes mints, pop it in the fridge for 30 minutes, pour yourself a glass of wine, and just wait. After the tortuous half hour, break your candy into haphazard jagged pieces. You're done!

They taste like big ol' after dinner mints. Being a huge chocolate-mint fan, this was my second favorite cookie this year. The first being the chocolate-peanut butter variety, and everyone knows I'm a sucker for the combination of chocolate and peanut butter. But this one, this one is a winner too.

This would be a super-easy hostess gift for a holiday party. Make it and deliver it in a pretty tin. Then watch the chocolate-mint lovers smile and go crazy. Same goes for cookie exchanges.

That's it for today, folks. After everyone gets up here (late nights, we are party animals after all. Ha!), we are heading to lunch at a local winery that's supposed to be just gorgeous. Walker's Bluff is the name. It's promising to be a fun day :-)

Have a great weekend everyone!

Recipe Source: Sally's Baking Addiction

Ingredients (makes 1 pound):

7 ounces white candy melts
1 ounce green candy melts
1-2 drops peppermint oil
8 ounces chocolate melting candy
1/3 cup chopped Andes mints

Directions:

1. Melt white and green candy together, according to package directions. When melted, stir in peppermint oil.
2. In a separate bowl, melt chocolate candy according to package directions.
3. Line a cookie sheet with parchment paper. Spread chocolate candy in a large rectangle over the parchment paper. Drizzle the green candy over the chocolate in long, horizontal lines. Take a toothpick and drag it vertically, in rows, down the pan to make a "swirl" pattern. Sprinkle chopped mints evenly over bark. Place cookie sheet in the fridge for 30 minutes. Remove from fridge, and break into haphazard pieces. Store in an airtight container.

Printable Recipe

If you liked this recipe, you may enjoy these-

Salty Peanut Butter Cup Bark

Pomegranate Pistachio Bark

Mint Chocolate Truffles

Linked to: Create It Thursday, Thank Goodness It's Thursday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday, Treasure Box Tuesday