Microwave Creamy Choco-Mint Melts
- 1 1/2 lb. almond bark chunk
- 1 c. semi-sweet morsels
- 1 tsp. peppermint extract
- green food coloring
- milk (if needed)
- Line bottom and sides of 12 x 8-inch pan (glass is best) with waxed paper.
- Combine 2/3 of the almond bark with the morsels.
- Put in 4-cup glass measure.
- Microwave on High, uncovered, about 2 minutes.
- Stir until smooth.
- Spread 1/2 of this on bottom of pan. Refrigerate just until set, then remove from refrigerator.
- Place remaining bark in 2-cup glass measure.
- Microwave on High about 1 1/2 minutes.
- Stir until smooth.
- Add a drop or two of food coloring and peppermint.
- Add a little milk only if green mixture gets stiff.
- Spread over chocolate layer.
- Refrigerate and remove as before.
- Microwave remaining chocolate about 30 seconds.
- Spread over mint layer.
- Allow to set at room temperature, then cut into small pieces.
- These are especially pretty on a Christmas plate.
almond bark chunk, semisweet morsels, peppermint, green food coloring, milk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=874670 (may not work)