|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 10g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mint Chocolate Bark has a beautiful swirled green-and-chocolate appearance, and a refreshing minty flavor, topped with Andes mints. If you'd like a little more crunch in your bark, stir some crushed grasshopper or thin mint cookies into the chocolate layer.
For the best results, use an oil-based flavoring instead of a water- or alcohol-based one (you can determine this by looking at the ingredient list). Oil-based flavorings won't cause the chocolate to thicken and seize the way another liquid one might. If you're not sure about your flavoring, or can't find an oil-based one, omit the mint flavoring and instead melt some Andes mints in with the chocolate layer to add a mint taste that way.
2 cups semi-sweet chocolate chips, or chopped chocolate
1/4 teaspoon plus 1/8 teaspoon peppermint oil, divided
1 cup white chocolate chips, or chopped white chocolate
1 to 2 drops green food coloring
15 Andes mints, coarsely chopped
Steps to Make It
Gather the ingredients.
Cover a baking sheet with aluminum foil or waxed paper.
Place semi-sweet chocolate chips or chopped chocolate in a large microwave-safe bowl.
Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Heat chocolate until it is melted, smooth, and free of lumps.
Stir in 1/4 tsp of peppermint oil. Set aside for a moment.
Repeat process with white chocolate, gradually melting it in short increments and stirring frequently.
Once melted, add remaining 1/8 tsp of peppermint oil.
Dip a toothpick in green food coloring and dot it on top of white chocolate.
Stir until coloring and flavoring are mixed in. If green shade isn't strong enough, add another small amount with toothpick, until a minty green color is achieved.
Spread chocolate out onto prepared baking sheet into a thin layer about 1/4-inch thick.
Use a spoon to drop small spoonfuls of white chocolate on top of chocolate in a random pattern.
Take a knife and swirl chocolates together. Stop when there are still distinct brown and green areas—don't swirl so much that it becomes muddy and undefined.
Tap baking sheet against counter a few times to settle chocolate and remove any big ridges in surface.
While chocolate is still wet, sprinkle top with the chopped Andes mints. Press them down gently to adhere to chocolate bark. Refrigerate tray to set chocolate, for about 30 minutes.
Once set, cut bark into small squares or break it into irregular pieces by hand.