Mint Chocolate Bark
Mint Chocolate Bark has a beautiful swirled green-and-chocolate appearance, and a refreshing minty flavor, topped with chopped Andes mints for a crunch.
- Serves: 30 persons
- 2cups semi-sweet chocolate chips (or chopped chocolate)
- ¼plus 1/8 teaspoon peppermint oil, divided
- 1cup white chocolate chips (or chopped white chocolate)
- 1to 2 drops green food coloring
- 15Andes mints, coarsely chopped
Step 1Gather the ingredients.
Step 2Cover a baking sheet with aluminum foil or waxed paper.
Step 3Place semi-sweet chocolate chips or chopped chocolate in a large microwave-safe bowl.
Step 4Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Heat chocolate until it is melted, smooth, and free of lumps.
Step 5Stir in 1/4 tsp of peppermint oil. Set aside for a moment.
Step 6Repeat process with white chocolate, gradually melting it in short increments and stirring frequently.
Step 7Once melted, add remaining 1/8 tsp of peppermint oil.
Step 8Dip a toothpick in green food coloring and dot it on top of white chocolate.
Step 9Stir 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.
Step 10Spread chocolate out onto prepared baking sheet into a thin layer about 1/4-inch thick.
Step 11Use a spoon to drop small spoonfuls of white chocolate on top of chocolate in a random pattern.
Step 12Take 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.
Step 13Tap baking sheet against counter a few times to settle chocolate and remove any big ridges in surface.
Step 14While 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.
Step 15Once set, cut bark into small squares or break it into irregular pieces by hand.