The process was uncomplicated, and to make it even more so, I bypassed the double-boiler and settled for the old trusty microwave.
- 8 oz Mint Chips
- 8 oz White Chocolate Chips
- 16 oz Semi-Sweet Chocolate Chips
- 5 oz Andes Mints, coarsely chopped
Pour into a prepared pan lined with parchment paper. (I used a 9x13, but when I do it again, I will opt for something a little larger, the bark was a little too thick for my liking) Put pan in to refrigerator for about 15 minutes or until well set.
Melt Semi-Sweet Chocolate Chips in microwave safe bowl. Put in microwave for about 3 minutes on half power. Be sure to stir every 30 seconds until is smooth.
Pour over Mint layer in pan. Top with chopped Andes Mints. Be sure to press mints into chocolate layer. Return to the refrigerator for about 30 minutes to insure that it is completely set. After bark is set cut or break into pieces. May be kept in a air tight container for a couple of weeks in the fridge.