Sandra: Holiday Bark make a fun and sweet dessert for sharing with family and friends. You can also wrap them up with cellophane and a satin ribbon as favors for your guests to enjoy at home. This recipe calls for a refreshing sprinkle of crushed peppermint mints, so I've got you covered under the mistletoe!

Holiday Bark

Prep 25 minutes

Chill 3 hours

Makes 16 servings

Nonstick vegetable cooking spray, Pam®

1 package (10-ounce) dark chocolate chips, Nestlé® Chocolatier

1 tablespoon vegetable oil, Crisco®

1 teaspoon pure peppermint extract, McCormick®

1 bar (8-ounce) white baking bar, chopped, Ghirardelli®

¹â„₂ cup peppermint starlight mints

4 ounces white baking bar, chopped

1. Line a 9×13-inch baking pan with foil; spray with cooking spray; set aside. Microwave dark chocolate chips in a medium microwave-safe bowl; microwave on medium setting (50 percent power) for 3 minutes, stirring every 1 ¹â„₂ minutes. In a bowl, stir together oil and peppermint extract. Pour half of the oil mixture into melted chocolate; spread a thin layer of the chocolate mixture in the bottom of the prepared baking pan. Chill about 1 hour or until set. Place starlight mints in a large zip-top bag. Press out air and seal. Pound candy with a rolling pin until crushed; set aside.

2. Place white baking bar in a small microwave-safe bowl; microwave on medium setting (50 percent power) for 2 minutes, stirring every 30 seconds. Add the remaining oil mixture to the melted white baking bar; stir until well mixed. Evenly spread a thin layer of the white mixture over dark chocolate layer in pan. Sprinkle crushed starlight mints over top and remaining 4 ounces chopped baking bar. Chill about 2 hours or until set. Break into pieces.

Recipe excerpted from Sandra Lee Semi-Homemade The Complete Cookbook by Sandra Lee.

Copyright Â© 2010 Sandra Lee Semi-Homemade www.sandralee.com