16 oz white chocolate wafers
1 tsp mint extract
Green food colouring
16 oz semisweet chocolate, finely chopped
1 4.67 oz box of Creme de Menthe thins, coarsley chopped
Line a cookie sheet with parchment paper and set aside.
Melt the white chocolate over a double boiler or in a microwave for 30 second intervals, stirring in between until melted. Remove from heat, add the mint extract and a few drops of food colouring and stir until well combined. Add more or less food colouring until the desired colour is achieved.
Spread the white chocolate mixture onto the prepared cookie sheet in an even layer and refridgerate for approximately 15 minutes or until set.
Melt the semisweet chocolate over a double boiler or in a microwave for 30 second intervals, stirring in between until melted. Pour over the white chocolate layer and spread evenly to cover. Sprinkle with the chopped mints and press lightly into the chocolate layer. Refridgerate for at least 30 minutes or until set.
Cut bark or break into uneven pieces. Store in an airtight container in the refridgerator. Keeps for at least 2 weeks
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