Ingredients
1 1/2 lb. almond bark chunk
1 c. semi-sweet morsels
1 tsp. peppermint extract
green food coloring
milk (if needed)
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Clear glass mixing bowls — microwave-safe, see-through, non-reactive
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Clear glass mixing bowls — microwave-safe, see-through, non-reactive
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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.