1. Line a small baking sheet with wax paper. Place crushed chocolate wafers in a small bowl and set aside.
2. Place dark chocolate in a heat proof bowl over a simmering water (not boiling) and stir frequently until melted. Pour melted chocolate onto baking sheet and using an offset spatula, smooth chocolate until even and desired thickness is achieved. Immediately sprinkle crushed chocolate wafers over melted chocolate and press down slightly. Place pan in refrigerator for 5-10 minutes or until chocolate becomes slightly hard.
3. Place white chocolate in a small heat proof safe bowl over simmering (not boiling) water and stir frequently until melted. Remove from heat. Add 1 drop of green food color at a time until desired "mint" color is achieved. (I didn't add slowly and was a little heavy-handed on my green).
4. Remove pan from refrigerator and pour melted white chocolate on top. Smooth chocolate with an offset spatula until an even layer is formed on top. Sprinkle Andes Mint chips over white chocolate. Return pan to refrigerator for another 10-15 minutes or until bark is full set.
Baking with Basil