Peppermint Patty Bark

Melt 1 pound of chocolate candy coating (chocolate bark) according to package directions. When completely melted, pour out onto a wax paper-lined baking sheet. Spread chocolate out, but not too thin. Place in freezer while you prepare your filling.

In a mixer, add condensed milk and 1 cup of powdered sugar. Mix in mint extract. Continue to mix on medium speed until all the ingredients are well incorporated. Add additional powdered sugar 1 cup at a time until you find your filling has a spreadable consistency. You don’t want it too stiff or it won’t spread. Thin with a tablespoons of milk if necessary. Add in gel food coloring if desired.

Once your peppermint filling is ready, spread out over frozen chocolate layer. Return to freezer.

Melt remaining 1 pound of chocolate and spread over mint layer, making sure to cover the entire surface. Freeze until set.

Break into pieces with a knife. Store in an airtight container in refrigerator until ready serve. Bark will stay good for about 1 week.