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Name: Marbleized Mint Bark
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/3 c Mint or regular choc. chips; 1 lb "white" chocolate pieces; 3/4 c Crushed candy canes

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INGREDIENTS

1/3 c Mint or regular choc. chips
1 lb "white" chocolate pieces
3/4 c Crushed candy canes

Batch

INSTRUCTIONS

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 3/8" 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 1 1/4 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 Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

NOTES

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Marbleized Mint Bark

1/3 c Mint or regular choc. chips
1 lb "white" chocolate pieces
3/4 c Crushed candy canes

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 3/8"  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 1 1/4 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    Collection of recipes from "Great Sysops of the World" from COOKFDN ops.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

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Nutrition

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Serving Size: 1 Batch (454g)
Recipe Makes: 1 Batch

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.