Mint Chocolate Bark

Directions

1. 1
   Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening.
2. 2
   In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set.
3. 3
   In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm.
4. 4
   Break into small pieces. Store in an airtight container.