Chocolate Thin Mints
12 oz semisweet chocolate chips
6 oz white chocolate chips
2-3 drops peppermint oil (not extract)
3-4 drops green food coloring
Line a square 8" baking pan with aluminum foil, letting an inch of foil overhang the sides.
In a bowl set over barely simmering water, or in a microwave oven, heat semisweet chocolate until half the chips are melted. Remove from heat and stir until completely melted and smooth. Spread half the semisweet chocolate evenly in bottom of pan. Refrigerate 5 to 10 minutes.
Meanwhile, heat white chocolate chips until half-melted. Remove from heat and stir until completely melted. Stir in peppermint oil and food coloring until blended. Spread over cooled chocolate. Refrigerate 10 minutes or until firm.
Reheat remaining semisweet chocolate if necessary. Spread over colled white chocolate layer. Refrigerate until solid. Lift dessert from pan and transfer to cutting board. Peel away foil. With a heavy sharp knife, cut into sixteen 2" squares, then cut squares into triangles.
Makes 32 pieces.