Green Mint Bark Recipes

Steps:

• Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.
• Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces. Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating. Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Steps:

• Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
• Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
• Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
• Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.