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.
Servings: 1 quarter sheet pan
Calories: 1855kcal
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
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
