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Instructions |
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For the chocolate-
Melt 1 pound 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.
To prepare filling-
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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 one cup at a time until you find your filling is a spreading 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. Once your peppermint filling is ready, spread out over frozen
chocolate layer. Return to freezer.
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Melt your remaining 1 pound of chocolate and spread over mint layer, making sure to cover
the entire surface. Freeze until set. Break into pieces with a knife. Store in an airtight
container in refrigerator until ready serve. Bark will stay good for about 1 week.
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Originally Submitted
2/27/2015
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