Dessert: Snowy Mint-Chocolate Bark

Ingredients

6 c. vanilla chips
36 starlight peppermint candies
1 box chocolate crème de menthe wafers (such as Andes)

Instructions

Line a jelly-roll pan with foil.
Melt vanilla chips according to package directions. Let cool if warm.
Meanwhile, place mint candies in doubled sturdy ziptop bags and coarsely crush with a mallet or the side of a hammer. Remove and reserve 2 tablespoons.
Scrape melted chips into a large bowl. Stir in crushed mints. Spread in lined pan. Immediately sprinkle with chopped wafers and reserved crushed mints. Pat in slightly. Refrigerate until firm.
Invert pan, peel off foil, and break bark into chunks. Store airtight with waxed paper between layers. Store: Room temp, 3 monthsThe vanilla-chip mixture will stay soft in the bowl, but firm up after being spread in the pan. Consequently, you need to sprinkle the chopped wafers and crushed mints on immediately. Recipe makes 2 3/4 pounds.

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