Mint Overload Bark

A quick and easy holiday treat! This mint overload bark is swirled with dark and mint chocolate, topped with mint cookies, candies, and chips.

I like to refer to this bark as “clean out your pantry and use all the mint things bark.” But for SEO purposes we’re going to just call it mint overload. ? This recipe is sooooo easy to make. It takes about 20 minutes total and half of that is letting it set! It’s a fun, festive treat for St. Patrick’s Day or for when you’re feeling like something EXTRA minty.

This particular bark calls for a swirl of both dark and mint chocolate, crushed Thin Mints, chopped Andes, and mini mint chocolate chips. I totally get that the average person may not have all of these exact ingredients on hand, and that’s ok! You can easily make this using whatever you have, that’s the fun thing about bark. You can swap out the Thin Mints for Grasshoppers or mint Oreos and the mini chocolate chips can be easily substituted as well. Guittard, Nestle and Hershey’s all sell mint versions.

To make the bark, simply melt the chocolates in two separate bowls (I did mine in the microwave), then pour one onto a parchment lined baking sheet, drizzle the other on top, then swirl them together. Everything else gets sprinkled on top. Refrigerate it for 10-15 minutes or until it’s set and then break it up. Easy, right?! I had my 2 ½ year old help me make this and she was able to everything by herself (aside from microwaving the chocolate and opening the refrigerator door ☺️). If she can make this so can you!

This delicious candy is so easy to make, you’ll be swirling up batches left and right. It makes a great gift or a fun treat for special occasions. Enjoy!

Mint Chocolate Bark Recipe

Swirls of dark and mint chocolate, crushed cookies, and creamy candy toppings make Mint Chocolate Bark a festive holiday favorite for winter snacking or party trays.

5 from 6 votes

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Course: Candy & Snacks

Cuisine: American

Diet: Vegetarian

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 1 quarter sheet pan

Calories: 1855kcal

Author: Andrea

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Ingredients

• ▢ 8 oz dark chocolate melting wafers - I used Ghirardelli
• ▢ 6 ounces mint chocolate chips

For the Top

• ▢ 3 tablespoon mint chocolate chips
• ▢ 10 Thin Mints - chopped
• ▢ 12 Andes Mints - chopped

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Instructions

• Line a quarter sheet pan with parchment paper, set it aside.
• In two small microwave-safe bowl, add dark chocolate wafers to one and mint chocolate chips to the other.
• Heat the dark chocolate melting wafers for 30 seconds on HIGH, then stir. Repeat twice if needed.
• Heat the mint chips for 30 seconds on HIGH, then stir. Repeat twice if needed.
• Spread the melted chocolate over the parchment-lined baking sheet in an even layer, then drizzle or dollop the mint over top. Using a butter knife, swirl the two together, taking care not to over-mix.
• Sprinkle the top with mint chips, cookies, and chopped mints.
• Place in the refrigerator to set for at least 10 minutes. The chocolate should be firm. Remove and use a sharp knife to cut into pieces, or break by hand.

NOTES

STORE Mint Overload Bark in an airtight container in the refrigerator for up to 2 weeks. If stacking pieces, place wax paper or aluminum foil between layers to prevent sticking.

TO FREEZE, arrange the bark in a single layer in a freezer-safe bag or container. It’ll keep well for up to 2 months. When ready to enjoy, thaw at room temperature for 10–15 minutes before serving.

Nutrition

Calories: 1855kcal | Carbohydrates: 186g | Protein: 14g | Fat: 117g | Saturated Fat: 78g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 135mg | Potassium: 1216mg | Fiber: 18g | Sugar: 151g | Vitamin A: 107IU | Calcium: 135mg | Iron: 15mg