A Refreshing Mint Chocolate Bark Recipe

Name: Mint Chocolate Bark
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 cups semi-sweet chocolate chips (or chopped chocolate); 1/4 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

Prep: 10 mins

Cook: 5 mins

Total: 15 mins

Servings: 30 servings

Yield: 30 squares

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Nutrition Facts (per serving)
95	Calories
5g	Fat
11g	Carbs
1g	Protein

Nutrition Facts
Servings: 30
Amount per serving
Calories	95
% Daily Value*
Total Fat 5g	7%
Saturated Fat 3g	16%
Cholesterol 4mg	1%
Sodium 14mg	1%
Total Carbohydrate 11g	4%
Dietary Fiber 0g	1%
Total Sugars 10g
Protein 1g
Vitamin C 0mg	0%
Calcium 32mg	2%
Iron 0mg	2%
Potassium 58mg	1%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Gather the ingredients.

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Cover a baking sheet with aluminum foil or waxed paper.

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Place semi-sweet chocolate chips or chopped chocolate in a large microwave-safe bowl.

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Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Heat chocolate until it is melted, smooth, and free of lumps.

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Stir in 1/4 tsp of peppermint oil. Set aside for a moment.

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Repeat process with white chocolate, gradually melting it in short increments and stirring frequently.

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Once melted, add remaining 1/8 tsp of peppermint oil.

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Dip a toothpick in green food coloring and dot it on top of white chocolate.

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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.

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Spread chocolate out onto prepared baking sheet into a thin layer about 1/4-inch thick.

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Use a spoon to drop small spoonfuls of white chocolate on top of chocolate in a random pattern.

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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.

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Tap baking sheet against counter a few times to settle chocolate and remove any big ridges in surface.

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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.

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Once set, cut bark into small squares or break it into irregular pieces by hand.

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