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/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)
- 1-2 drops green food coloring (more or less for desired color)
- 15 Andes mints (coarsely chopped for about 1/2 cup)
- Gather the ingredients.
- Cover a baking sheet with aluminum foil or waxed paper. Coarsely chop the Andes mints and set aside for now.
- Place the 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 the chocolate until it is melted and smooth and free of lumps, then stir in 1/4 tsp of peppermint oil. Set aside for a moment.
- Repeat the process with the white chocolate, gradually melting it in short increments and stirring frequently. Once melted, add the remaining 1/8 tsp of peppermint oil. Dip a toothpick in the green food coloring and dot it on top of the white chocolate, then 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.
- Spread the chocolate out onto the 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 the chocolate in a random pattern. 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! Tap the baking sheet against the counter a few times to settle the chocolate and remove any big ridges in the surface.
- 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.
- Refrigerate the tray to set the chocolate, for about 30 minutes. Once set, cut the bark into small squares or break it into irregular pieces by hand.
- The chocolate might get soft at warm room temperature, so you should store this Mint Chocolate Bark in an airtight container in the refrigerator.