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The Spruce / Elizabeth LaBau
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.
Ingredients
- 2 cups/12 ounces semi-sweet chocolate chips (or chopped chocolate)
- 1/4 plus 1/8 teaspoon peppermint oil (divided use)
- 1 cup/6 ounces white chocolate chips (or chopped white chocolate)
- 1 to 2 drops green food coloring (more or less for desired color)
- 15 Andes mints (coarsely chopped for about 1/2 cup)
Steps to Make It
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Gather the ingredients.
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Cover a baking sheet with aluminum foil or waxed paper.
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Coarsely chop the Andes mints and set aside for now.
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Place the 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.
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Heat the chocolate until it is melted and 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 the process with the white chocolate, gradually melting it in short increments and stirring frequently.
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Once melted, add the remaining 1/8 tsp of peppermint oil.
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Dip a toothpick in the green food coloring and dot it on top of the white chocolate.
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Stir until the coloring and flavoring are mixed in. If the green shade isn't strong enough, add another small amount with the toothpick, until you get a minty green color that you like.
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Spread the chocolate out onto the 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 the chocolate in a random pattern.
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Take a knife and swirl the two 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 the baking sheet against the counter a few times to settle the chocolate and remove any big ridges in the surface.
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While the chocolate is still wet, sprinkle the top with the chopped Andes mints. Press them down gently to adhere them to the chocolate bark.
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Refrigerate the tray to set the chocolate, for about 30 minutes.
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Once set, cut the bark into small squares or break it into irregular pieces by hand.
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The chocolate might get soft at warm room temperature, so you should store this Mint Chocolate Bark in an airtight container in the refrigerator.
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Enjoy!