Name this dish st. patrick's day bark recipe

Step by Step

Step 1

Put 10 ounces (about 1 1/2 cups) semisweet chocolate in a medium heatproof bowl and set over a saucepan of steaming water (do not let the bottom of the bowl touch the water). Let melt, undisturbed, 5 minutes, then stir with a rubber spatula until smooth. Check the temperature: Once the melted chocolate reaches 110 degrees F to 115 degrees F on a candy thermometer, remove the bowl from the saucepan. Add the remaining 2 ounces (about 1/4 cup) semisweet chocolate and stir until melted and the temperature reaches 84 degrees F. Set the bowl back over the pan of hot water and bring the temperature back up to 88 degrees F to 90 degrees F.

Step 2

Meanwhile, put the white and green candy melts in separate microwave-safe bowls. Add half of the shortening and peppermint extract to each bowl. One bowl at a time, microwave the candy melts at 50 percent power for 1 minute. Stir, then continue to microwave in 30-second intervals, stirring, until melted and smooth.

Step 3

Line a rimmed baking sheet with parchment paper. Remove the bowl of melted chocolate from the pan again and wipe the condensation from the bottom of the bowl. Spread the chocolate on the baking sheet with an offset spatula in a thin layer, about 1/8 inch thick. Quickly spoon the melted candy melts on top of the chocolate, alternating between the two colors. Drag the tines of a fork through the chocolate and candy melts, swirling them together. Sprinkle with the mints and marshmallows, pressing gently. Distribute the sprinkles evenly over the top. Refrigerate until set, about 20 minutes, then break into pieces. Store at room temperature in an airtight container.