Marbleized mint bark

1 batch

Ingredients

Quantity Ingredient
⅓ cup Mint or regular choc. chips
1 pounds \"white\" chocolate pieces
¾ cup Crushed candy canes

Directions

Line a baking sheet with foil; set aside. In a small saucepan heat mint or regular chocolate chips over low heat, stirring constantly, til melted and smooth. Remove pan from heat.

In a 2-quart saucepan heat the white chocolate over low heat, stirring constantly, till melted and smooth. Remove pan from heat. Stir in crushed candy canes. Pour the melted white chocolate mixture onto the prepared baking sheet. Spread white chocolate mixture to about ⅜" thickness; drizzle with the melted chocolate chips. Gently zigzag a narrow metal spatula through the chocolate and peppermint layers to create a swirled effect. Let candy stand several hours or till firm (OR chill about 30 minutes or till firm). Use foil to lift firm candy from the baking sheet; carefully break candy into pieces.

Store, tightly covered, for up to 2 weeks. Makes about 1¼ pounds.

Per 2-ounce serving- 316 calories (41% from fat), 15 g fat, 0 mg colesterol, 0 g protein, 48 g carbohydrate, 4 mg sodium.

From "Better Homes and Gardens" magazine, Dec. 1991. Typed for you by Karen Mintzias

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