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Author: Sally
Published: 03/13/2015Updated: 03/18/2021
Easy chocolate bark swirled with mint flavored white chocolate.
Chocolate bark is one of my favorite candies to make. It’s made quickly, requires few ingredients, and is economical. One batch of bark can fill several bags or boxes if you’re gifting it. Not only this, bark is gorgeous. Especially if you layer it, swirl it, or top it. Let’s also not forget how delicious bark is. It’s chocolate! And what better to pair with chocolate than mint? Mint is chocolate’s second soulmate after all (after peanut butter!). Have you tried the pair before in myAndes mint chocolate cookies or Andes mint fudge?
The bottom layer is semi-sweet chocolate. For the best tasting bark, use quality chocolate. With so little ingredients, it’s important to use pure chocolate. I typically use Ghirardelli. You can buy their baking bars in the baking aisle near the chocolate chips. Because of their stabilizers, chocolate chips do not melt properly. Great forchocolate chip cookies, but not ideal for when we need smooth, melted chocolate like in this recipe.
When it comes to making bark, always reach for the good chocolate.
Swirled on top is a mint layer. The mint layer is made from 7 ounces of pure white chocolate and 1 ounce of green candy melts. The combination of the two produce a lovely mint green color. As an alternative, you can use 8 ounces of white chocolate with a drop of food coloring. For flavor, add peppermint extract. This is an alcohol-based extract, so atouch of oil will helpprevent the chocolate from seizing. The oil is especially important if you skip the candy melts and only use pure white chocolate withthe food coloring.
Swirling is easy. Drizzle the mint layer on top and drag a toothpick or knife through it all. I feel like kids would love doing this part!
It tastes like a giant Andes mint. Which, by the way, happen to be the star in my favorite Andes mint chocolate cookies.
If you’re feeling wild, add another layer of pizazz!
If you’re gifting this mint chocolate bark for the holidays, pick up a cute holiday treat tin or Christmas cookie box. Line it with parchment paper, then layer this bark inside. Sweetest homemade holiday gift! You can do this with my peppermint bark, too.
More Easy Candy Recipes
- Peanut Butter Balls
- Peppermint Crunch Puppy Chow
- Chocolate Truffles
- Saltine Toffee
- Homemade Soft Caramels
Mint Chocolate Swirl Bark
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
- Author: Sally
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 1 pound
- Category: Candy
- Method: No Bake
- Cuisine: American
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Description
Easy chocolate bark swirled with mint flavored white chocolate.
Ingredients
- 7 ounces (199g) white chocolate, coarsely chopped
- 1 ounce (1/4 cup) green candy melts*
- 1/4 teaspoon canola or vegetable oil
- 1/2 teaspoon peppermint extract*
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- optional: 1/3 cup chopped Andes mints
Instructions
- Line alarge baking sheet with parchment paper or a silicone baking mat.Set aside.
- Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
- Melt the semi-sweet chocolatein the same manner you melted the chocolate in step 2. Pour onto prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolatemixture on top in lines. See photo above for a visual. Use a toothpick or knife to swirl the layers together. Sprinkle the topof the bark with Andes mints, if using.
- Allow the chocolate to set at room temperature in a cool, dry environment. My swirled barks usually take around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
Notes
- Make Ahead & Freezing Instructions: Store bark in an airtight container at room temperature in a cool, dry place or in therefrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Double Boiler or Glass Mixing Bowl
- Chocolate: Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste.
- Candy Melts: Instead of green candy melts, use 8 ounces of white chocolate and 1 drop of green food coloring. Or leave the mint swirl white.
- Peppermint Extract: Avoid using mint extract; I find it more resembles the taste of spearmint toothpaste than anything else. Peppermint extract has that wonderful cool mint flavor which pairs wonderfully with chocolate.
