Marbled Mint Bark

1. 1

   Melt semi-sweet chocolate in saucepan over low heat, stirring constantly; set aside.

2. 2

   Melt white chocolate in separate saucepan over low heat, stirring constantly; set aside.

3. 3

   Spread semi-sweet chocolate on foil-lined or lightly greased cookie sheet to form 13 x 9-inch rectangle.

4. 4

   Sprinkle with chopped cookies.

5. 5

   Immediately drop spoonfuls of white chocolate over semi-sweet chocolate mixture; swirl through mixtures several times with knife to marbleize.

6. 6

   Refrigerate 30 minutes or until firm.

7. 7

   Break into pieces.

8. 8

   Store in airtight container at room temperature for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.