Mint Chocolate Bark

Who doesn't like bark? I do. For some reason, this pregnancy, I love me some chocolate. This recipe totally is one of the reasons I'm dreading my 24 week appointment this week. Remember how I didn't gain anything at 20 weeks? This time, I am quite sure I've made up for it. I've been nesting big time (seriously, I've bookmarked about 100 home decor ideas) and with the cold weather staying home and baking every day, adding quite the layer of padding for the winter season. If they tell me I've gained 8 lbs since 20 weeks at the doctor, I won't be shocked.

This bark tastes like Girl Scouts Thin Mints cookies and is SOOOO easy to make. The original recipe calls to make this using a double boiler, but I don't have one, so I cheated and used my microwave to melt the chocolate(gasp!). It's easy to burn chocolate in the microwave, but keep an eye on it, stir often and you'll be okay. Another good find from Pinterest!

Mint Chocolate Chip Bark

From Bakersroyale.com

Makes one 8×8 pan | Preparation: Line pan with wax paper and spray lightly with Pam

• 14-18 Andes Mints, chopped (or they sell bags of chopped Andes this Christmas at our HEB)
  
• 5 oz dark chocolate
• 8-10 Nabisco chocolate wafers (found in the cookie aisle- big yellow box looks like this)
  
• 7 oz. white chocolate and 1-2 drops of green food color (dip toothpick in food color)
• or 7 oz mint chocolate chips (what I did)
• optional: 1/4 tsp peppermint extract
  

Instructions:

1. Chop Andes Mint Candy and set aside.
2. Place dark chocolate in a heat proof bowl and microwave for 1 minute. Stir. If not melted completely, microwave for 1 more minute until smooth. Pour melted chocolate into 8×8 pans. Using an offset icing spatula smooth out chocolate until an even layer is achieved. Place chocolate wafers on top and gently press it into the chocolate. Place pan in refrigerator for 5 minutes for chocolate to become slightly harden.
3. Place white chocolate or mint chocolate chips in a heat proof bowl. My mint chips melted after a minute. If using white chocolate, dip toothpick or skewer in green food coloring and then dip it into the white chocolate; stir to combine.
   
4. Remove pan with chilled dark layer and pour melted white chocolate on top. Using an offset icing spatula smooth out chocolate until an even layer is achieved. Sprinkle chopped Andes Mint Candy on top and return the fully assembled bark to the refrigerator for about 10-15 minutes or until bark is fully set.
5. Slice into smaller pieces (this stuff is rich!) and serve!

Notes:

• If you use regular white chocolate, but would prefer of a more minty taste (like I do), add 1/4 tsp of peppermint extract. Don't do this if you use the mint chips. :)