Holidays are a great excuse to eat chocolate…not that anyone really needs an excuse to eat chocolate. I saw this lucky leprechaun bark and knew I had to make some for St Paddy’s Day. I actually don’t celebrate St Patrick’s Day at all, but I thought it would be cute, not to mention super tasty!
I love mint and chocolate together, so I used Andes baking chips (+ a little dark chocolate) for the bottom layer. I added a handful of white candy melts to just less than a full bag of green candy melts to lighten up the color for the top layer of my leprechaun bark. You can use a microwave, double boiler, or whatever method you choose to melt the chocolate and candy melts. I microwaved them at 60% power for about 1 1/2 minutes, stirred well, and continued microwaving/stirring at 15-25 second intervals until they were completely melted. You could add mint flavoring to the candy melts if you’d like, but I thought there was a perfect amount of mint flavor from the Andes chips.
- 1 10 oz bag Andes baking chips
- 1/2 cup dark chocolate chips
- 1 tsp vegeatble oil
- 2 cups green candy melts
- 1/2 cup white candy melts
- green m&ms, sprinkles, or anything you'd like to decorate with
- Melt the Andes chips and chocolate chips together with 1 tsp vegetable oil using the method of your choice. Let it cool for a few minutes, until it is just about room temperature.
- Spread over layer of wax paper as thick or thin as you'd like and let sit until completely hardened. You may place it in the refrigerator to speed up this process.
- Melt the green and white candy melts according to package directions. Again, let it cool for a couple minutes before spreading.
- Spread over the hardened chocolate. Use a spatula to spread/smooth it out.
- Sprinkle m&ms and sprinkles over the top and let it harden.
- Break or cut into bite-sized pieces.
If the bottom layer is cool (ie has been refrigerated), the top layer will set fast when you add it, so work quickly to get all your decorations on (or let it come to room temperature before spreading).