Snowy Mint Bark “Heaven in My Mouth”

[I have to admit, this was not my original recipe, but over the years I’ve ‘perfected’ it and made it my own.]

Snowy Mint Bark is one of our family favourites around Christmas.  It’s so easy to sneak a little bit of this delectable chocolate and it’s a wonderful thing to add to the Christmas Cookie Plate that goes to the neighbours.  One family recently described it as “like heaven in my mouth” 🙂 (I’m not sure what that implies theologically, mind you.)  Besides that, it’s just plain easy!!!

Of course with a recipe this simple there’s room for lots of variation.

One warning, however… we did try using the green chocolate wafers one year to add some colour, but they didn’t melt properly.  Not sure why, but they never came out liquidy.  It was more like a PlayDough consistency :P.

We have added red and green food colouring to the white chocolate in the past, especially when making three different batches — white, red and green.  That worked well.  (Come to think of it, I forgot to do that this year!).

So here it is.  My version of Snowy Mint Bark.

Recipe for Snowy Mint Bark (Murray’s Version)

NOTE: Nothing about my recipes are exact.  These are guidelines only!

Ingredients:

• 6 cups of white chocolate wafers melted (1kg)
• 1 cup, or so, of dark chocolate wafers melted
• 1 cup, or so, of crushed candy cane

Directions:

• White Chocolate / Candy mixture:
  • Melt the white chocolate wafers in a large Pyrex measuring bowl, in the microwave on high for two minutes on high
  • Remove from microwave and stir
  • Melt for approximately another 2 minutes, but be careful not to burn the chocolate!
  • Remove from microwave and stir to eliminate the lumps
  • Add approximately 1/2 cup of crushed candy cane to the melted white chocolate
• Melt 1 cup of the dark chocolate in a separate measuring cup in a similar method to the white chocolate above
• Line a baking sheet with foil (preferably one with a small side to it)
• Pour the dark and white chocolates on the foil in a marbleized pattern and swirl gently with a fork or spoon
• Sprinkle the remaining crushed candy cane over the top
• “Jiggle” the pan to allow the candy to settle in, and the chocolate to spread out more evenly
• Allow to cool in a cool environment (cold room, garage, etc)
• Break up into small pieces
• Pig Out!

Quantities for Multiple Recipes and Easy Buying:

1. Single Recipe: 6 cups white chocolate (1kg); 1 cup of dark chocolate wafers; 1 cup of crushed candy cane
2. Double Recipe: 12 cups white chocolate (2kg); 2 cups of dark chocolate wafers; 2 cups of crushed candy cane
3. Triple Recipe: 18 cups white chocolate (3kg); 3 cups of dark chocolate wafers; 3 cups of crushed candy cane

That’s it!!!

The original called for Andes mints and crushing your own candies.  Much more work and a lit messier (and also now harder to find), but here it is.  The original version of Snowy Mint Bark.

Recipe for Snowy Mint Bark (Original)

• 6 cups of white chocolate melted (1kg)
• 36 red and green mints crushed
• one box of Andes Creme de Menthe wafer coarsely chopped (28 pieces)
• pour first two onto a foil lined cookie sheet and sprinkle on the wafers
• allow to cool
• break up
• pig out!

That’s it!!!