Mint Chocolate Bark

Mint Chocolate Bark

The Spruce / Christine Ma

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 30 servings
Yield: 30 squares
Nutrition Facts (per serving)
103 Calories
6g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 103
% Daily Value*
Total Fat 6g 7%
Saturated Fat 4g 18%
Cholesterol 4mg 1%
Sodium 16mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 2%
Total Sugars 10g
Protein 1g
Vitamin C 0mg 0%
Calcium 37mg 3%
Iron 0mg 2%
Potassium 67mg 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.

Ingredients

  • 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

  1. Gather the ingredients.

    Mint Chocolate Bark ingredinets

    The Spruce / Christine Ma

  2. Cover a baking sheet with aluminum foil or waxed paper.

    Cover a baking sheet with aluminum foil

    The Spruce / Christine Ma

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

    bowl with chocolate chips

    The Spruce / Christine Ma

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

    bowl with melted chocolate

    The Spruce / Christine Ma

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

    chocolate with peppermint oil in a bowl

    The Spruce / Christine Ma

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

    melted white chocolate in a bowl

    The Spruce / Christine Ma

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

    melted white chocolate with peppermint oil in a bowl

    The Spruce / Christine Ma

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

    melted white chocolate and green food coloring in a bowl

    The Spruce / Christine Ma

  9. 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.

    melted green chocolate in a bowl

    The Spruce / Christine Ma

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

    chocolate on an aluminum foil lined baking sheet

    The Spruce / Christine Ma

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

    dark chocolate with white chocolate on a baking sheet

    The Spruce / Christine Ma

  12. 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.

    dark and white chocolate swirled together on a baking sheet

    The Spruce / Christine Ma

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

    chocolate bark on a baking sheet

    The Spruce / Christine Ma

  14. 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.

    chocolate bark on a baking sheet

    The Spruce / Christine Ma

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

    Mint Chocolate Bark pieces

    The Spruce / Christine Ma

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