Creamy Chocolate Mint Melts

This from a recipe book my son got way back in preschool. Perfect little mints.

• Ready In: 25 mins
• Yields: 2 pounds

Ingredients

• 24  ounces  white chcolate  almond bark
• 1  cup  semi-sweet chocolate chips
• 1  teaspoon  peppermint extract
• 4  drops  green food coloring
• 3  tablespoons  whipping cream

Directions

1. Line bottom and sides of a 8x12 inch glass dish with waxpaper.
2. Combine 2/3 of candy coating and the chocolate chips in a 4 cup glass measuring cup.
3. Microwave on high uncovered, 2 1/2-3 minutes or until mixture is softened.
4. Stir until smooth.
5. Spread 1/2 of the chocolate in bottom of baking dish.
6. Refrigerate until set, about 20 minutes. (allow remaining chocolate to stand at room temp.).
7. Place remaining candy coating in 2 cup glass measuring cup.
8. Microwave on high uncovered, 1 1/2 -2 minutes or until softened.
9. Stir in peppermint extract and food coloring. (mixture will become very stiff).
10. Mix in cream until spreading consistency.
11. Spread over chilled chocolate mixture.
12. Refrigerate until set, about 20 minutes.
13. Spread remaining chocolate mixture over mint layer.
14. chill until set.
15. Before serving, allow to warm to room temperature, then, holding onto waxed paper edges, lift mints from pan.
16. Cut into serving pieces, about 1 inch or smaller as desired.
17. Mints need to be at room temperature to cut without the chocolate breaking.