Mint Chocolate Bark

Gather the ingredients.

Cover a baking sheet with aluminum foil or waxed paper.

Place semi-sweet chocolate chips or chopped chocolate in a large microwave-safe bowl.

Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Heat chocolate until it is melted, smooth, and free of lumps.

Stir in 1/4 tsp of peppermint oil. Set aside for a moment.

Repeat process with white chocolate, gradually melting it in short increments and stirring frequently.

Once melted, add remaining 1/8 tsp of peppermint oil.

Dip a toothpick in green food coloring and dot it on top of white chocolate.

Stir until coloring and flavoring are mixed in. If green shade isn't strong enough, add another small amount with toothpick, until a minty green color is achieved.

Spread chocolate out onto prepared baking sheet into a thin layer about 1/4-inch thick.

Use a spoon to drop small spoonfuls of white chocolate on top of chocolate in a random pattern.

Take a knife and swirl chocolates together. Stop when there are still distinct brown and green areas—don't swirl so much that it becomes muddy and undefined.

Tap baking sheet against counter a few times to settle chocolate and remove any big ridges in surface.

While chocolate is still wet, sprinkle top with the chopped Andes mints. Press them down gently to adhere to chocolate bark. Refrigerate tray to set chocolate, for about 30 minutes.

Once set, cut bark into small squares or break it into irregular pieces by hand.