INGREDIENTS

INSTRUCTIONS

Makes: 2 3/4 pounds The vanilla-chip mixture will stay soft in the
bowl, but firm up after being spread in the pan. Consequently, you
need to sprinkle the chopped wafers and crushed mints on immediately.
Line a jelly-roll pan with foil. Melt vanilla chips according to
package directions. Let cool if warm. Meanwhile place mint candies in
doubled sturdy ziptop bags and coarsely crush with a mallet or the
side of a hammer. Remove and reserve 2 tablespoons. Scrape melted
chips into a large bowl. Stir in crushed mints. Spread in lined pan.
Immediately sprinkle with chopped wafers and reserved crushed mints.
Pat in slightly. Refrigerate until firm. Invert pan, peel off foil  and
break bark into chunks. Store airtight with waxed paper between
layers. Posted to recipelu-digest Volume 01 Number 177 by
ctlindab@mail1.nai.net on Oct 29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 618
Calories From Fat: 287
Total Fat: 35.9g
Cholesterol: 0mg
Sodium: 720.9mg
Potassium: 664.4mg
Carbohydrates: 82.5g
Fiber: 14.8g
Sugar: 1.1g
Protein: 13.6g