Marbled Mint Bark

Directions

1. 1
   Melt semi-sweet chocolate in saucepan over low heat, stirring constantly; set aside.
2. 2
   Melt white chocolate in separate saucepan over low heat, stirring constantly; set aside.
3. 3
   Spread semi-sweet chocolate on foil-lined or lightly greased cookie sheet to form 13 x 9-inch rectangle.
4. 4
   Sprinkle with chopped cookies.
5. 5
   Immediately drop spoonfuls of white chocolate over semi-sweet chocolate mixture; swirl through mixtures several times with knife to marbleize.
6. 6
   Refrigerate 30 minutes or until firm.
7. 7
   Break into pieces.
8. 8
   Store in airtight container at room temperature for up to 1 week.