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Ingredients
- 6 c. (3 bags, 12 ounces each) vanilla chips
- 36 x Starlight peppermint candies
- 1 box (4.67 ounces) chocolate creme de menthe wafers (such as Andes),coarsely minced
Directions
- Makes: 2 3/4 pounds The vanilla-chip mix will stay soft in the bowl, but hard up after being spread in the pan. Consequently, you need to sprinkle the minced wafers and crushed mints on immediately.
- 1. Line a jelly-roll pan with foil.
- 2. Heat vanilla chips according to package directions. Let cold if hot.
- 3. Meanwhile place mint candies in doubled sturdy ziptop bags and coarsely crush with a mallet or possibly the side of a hammer. Remove and reserve 2 Tbsp..
- 4. Scrape melted chips into a large bowl. Stir in crushed mints. Spread in lined pan. Immediately sprinkle with minced wafers and reserved crushed mints. Pat in slightly. Chill till hard.
- 5. Invert pan, peel off foil and break bark into chunks. Store airtight with waxed paper between layers.
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