Peppermint Patty Bark

• 2 pounds Chocolate Candy Coating, Divided
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 4 cups Powdered Sugar
• 1 Tablespoon Mint Extract
• Green Gel Food Coloring (optional)

1. Melt 1 pound of chocolate candy coating (chocolate bark) according to package directions. When completely melted, pour out onto a wax paper-lined baking sheet. Spread chocolate out, but not too thin. Place in freezer while you prepare your filling.
2. In a mixer, add condensed milk and 1 cup of powdered sugar. Mix in mint extract. Continue to mix on medium speed until all the ingredients are well incorporated. Add additional powdered sugar 1 cup at a time until you find your filling has a spreadable consistency. You don't want it too stiff or it won't spread. Thin with a tablespoons of milk if necessary. Add in gel food coloring if desired.
3. Once your peppermint filling is ready, spread out over frozen chocolate layer. Return to freezer.
4. Melt remaining 1 pound of chocolate and spread over mint layer, making sure to cover the entire surface. Freeze until set.
5. Break into pieces with a knife. Store in an airtight container in refrigerator until ready serve. Bark will stay good for about 1 week.

chocolate, milk, powdered sugar, green gel

Taken from tastykitchen.com/recipes/desserts/peppermint-patty-bark/ (may not work)