Grasshopper Mint Chocolate Bark
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I have been head-over-heels in love with chocolate bark since I discovered peppermint bark five or six years ago. I have been making it for each and every Christmas since, and have recently added Pistachio & Cranberry White Chocolate Bark to the holiday mix (the red and green are so festive!). When October rolls around and you have leftover Halloween candy, no problem! Just whip up the Leftover Halloween Candy Bark! Aside from the holidays, I have enjoyed experimenting with different bark variations throughout the year and have found some great combinations in Salted Caramel Cashew Bark and Toffee Pretzel Bark. With St. Patrick’s Day right around the corner, I thought that a festive green and minty chocolate bark was in order.
I have been a huge fan of Andes mints since I was a kid and my parents would take us to Olive Garden. Getting the check with those mints was always the best part, in my opinion. Bonus if the waiter was awesome and dropped a whole fistful on the table! I always keep a box of them in my candy stash, so there was no question I needed to use them in this minty bark concoction.
Chocolate bark has a lot going for it – it’s easy to make, it’s quick, it’s no-bake, it’s highly customizable, and it will keep for weeks in the refrigerator. I used the same basic formula for this bark that I use for just about all of my other ones. I added a little mint extract to the white chocolate layer – I loved it (I love the mint/chocolate combination), but my Chief Culinary Consultant found it to be a little too minty. Go with your personal tastes – you do get a little mint flavor from the Andes mints, and that might be enough for you. If you so, feel free to omit or reduce the amount of mint extract if you’d like. Likewise, use those green food drops as you see fit – light green, dark green, whatever you want! Enjoy creating your mint chocolate masterpiece. I, for one, can never get enough of it!
P.S. I just realized that this is the only St. Patrick’s Day recipe I’m posting this week that doesn’t have alcohol in it. I’m not sure if I should say I’m sorry or you’re welcome. Your call!
One year ago: Irish Car Bomb Cupcakes
Two years ago: Tinkerbell Birthday Cake
Three years ago: Sour Cream Coffee Cake
Four years ago: Pot Roast in the Crock Pot
Grasshopper Mint Chocolate Bark
Yield: About 2 pounds of bark
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
16 ounces white chocolate, finely chopped
1 teaspoon mint extract (NOT peppermint), optional
Green food coloring
16 ounces semisweet chocolate, finely chopped
1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely choppedDirections:
1. Line a baking sheet with parchment paper and set aside.
2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.
3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.
4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.
5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.
(Recipe inspired by Confections of a Foodie Bride)
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I love all of your recipes whether they have alcohol in them or not. This bark is so pretty and has the perfect colors for St. Patrick’s Day. Or any day for that matter. What a fun and easy treat.
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So pretty and yummy looking! Your pictures are amazing!
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Oh this is fabulous. It’s like an Andes mint met a Thin Mint that met white chocolate in the recipe..I WANT!
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Ooh, I definitely want to try the salted caramel one! You should enter this in We Should Cocoa – the theme this month is something green (and chocolate)! Also I run a monthly challenge called Alphabakes, and our letter for this month is M – so you could enter your mint chocolate bark in that as well if you like!
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Looks perfect for St. Patty’s Day! I am not into mint, but once again, my wife and her entire family would adore this. Very pretty!
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Love how bright this turned out! I love a good, vibrant, green when I use food colouring. I bet this tastes awesome too!
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Andes mints are the best! I love how they’re incorporated in this bark. Such a pretty, tasty treat for one of my favorite holidays!!
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What a great twist for a St. Patty’s day treat, I’m going to make it today.
I do make peppermint bark for Xmas but often the layers separate when I cut or break it. Any suggestions how to avoid that?
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Michelle on March 15th, 2012 at 2:18 pm
Hi Betsy, I have heard this from a lot of people, but have never experienced it myself. I would recommend taking the bottom layer out of the refrigerator before it’s TOO hard – still a little soft (maybe 10 minutes), and then pour on the top layer. I think this should help the two layers fuse together.
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Toooooo easy! And so delicious!
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Mint and chocolate is a killer combo, and with the mints scattered on top? MMMMM! Looks fantastic!
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Quick question from one baker to another: where did you find mint extract? I’m having a devil of a time since my Market District and Target don’t have them. Thanks
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Michelle on March 15th, 2012 at 2:19 pm
Hi Katy, I just found it in the regular supermarket, with the other extracts. I wonder if it gets sold out around this time of year?
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Jen on March 19th, 2012 at 12:16 am
I found it at Target! Only one brand carried it tho… I got it in the McCormick row.
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I’ve never made bark before, so I’m thinking I’m definitely going to have to try soon. I love the color of this bark. Mint and chocolate were made for each other!
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Fantstic recipe! Great for nibbling on!!
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Oh wow that is a great bark! I love how thick it is! The thicker it is the more goodness you get! Looks great!
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Dang you! I just came from the grocery store and now I want to go back to get the ingredients to make this! I love chocolate + mint! (and green!)
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What kind of white chocolate did you use? Would Almond Bark be an okay substitute? Looks delicious!
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Michelle on March 15th, 2012 at 2:27 pm
Hi Amanda, I used Ghiradelli baking bars. I think you could get away with substituting chocolate chips for the top layer, but I have never had much luck with using white chocolate chips – they never seem to melt smoothly enough. I have never used almond bark, but I think you would be okay with it.
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Love this!!
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It is actually difficult to find mint extract where I live now. Have to go to the pharmacy, how weird is that?
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How could I have never thought of making peppermint bark with a St. Patty’s themed green? Somehow it’s a enjoy at Christmas type of indulgence. But, I think it’s time to be reminded that time of year doesn’t need to limit enjoyment. It should enhance it!
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My grandma used to always have Andes mints at her house. She would have LOVED this bark. It looks just fabulous!
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ooooh… i don’t like mint… why is everybody posting about things that could be yummy without it!?!? hahahah
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This looks so beautiful …. I always have a problem with my almond bark layers popping apart when broken into pieces!! Any suggestions?
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Michelle on March 15th, 2012 at 2:30 pm
Hi Ju, I have heard this from a lot of people, but have never experienced it myself. I would recommend taking the bottom layer out of the refrigerator before it’s TOO hard – still a little soft (maybe 10 minutes), and then pour on the top layer. I think this should help the two layers fuse together.
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Two of my favourites combined into this delicious looking bark!
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Chocolate and mint = my most favourite dessert flavours.
I actually used Andes mints in a mint/chocolate cookie I made for the Great Food Blogger Cookie Swap this past Christmas and while they were ab FAB, they were a bitch to peel. The chocolates, not the cookies.
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I made a very low toned “OOoooooooo” when i saw this…green and minty seems to be exactly what i want for st. patrick’s day this year. good choice!
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Wow this is some really pretty bark! The colors are great and so festive for St Patty’s Day! Chocolate & mint always reminds me of the Girl Scout Thin Mint cookies – there is certainly nothing wrong with that!
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I’ve tried to dye melted white chocolate before with drops of food coloring and had it seize up. How do you keep it from doing this with the extract and coloring?
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Michelle on March 16th, 2012 at 8:49 am
Hi Ryleigh, I actually didn’t do anything special, it all mixed together just fine. I will say though that I generally have issues melting white chocolate chips – they always seem to seize up on me at some point. I would recommend good quality white chocolate bars, and using a double boiler on the stove for the best results.
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Stephanie on November 18th, 2012 at 1:26 pm
Hi Ryleigh, Chocolate and liquids do not mix because chocolate is actually oily. Most food coloring is liquid. They now make powder food coloring or even the gel colors seem to mix well into the chocolate. My family owns a candy store so I have never used chips in any of my recipies. I use Peter’s Ultra chocolate. The Ultra chocolate is easily melted in a heavy glass bowl in microwave. Trick is to only do 30 min at a time and stir. The chocolate will continue to melt even when not in microwave so stop once its smooth with very little clumps. The clumps will go away if you keep stirring. We use oil based extracts which mix well also. I have never used the liquid extracts. Good luck and I hope this helps
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I am falling in love with this very good to look and good to taste recipe. I will make it surely.
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This bark looks so scrumptious & perfect for St Patricks Day!
xo
http://allykayler.blogspot.com/
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Walmart sells Andes baking bits..basically already broken up Andes mints
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This looks yummy. Too late I only saw this one, too late to do for St Paddy’s. But that won’t stop me. Will make soon!
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OK so I just made this, and it was super simple. And yummy. Honestly, the toughest part is just cutting apart the bark once it’s cooled!
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Wow…YUM!
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What could you use instead of Andes Mints, since we don’t have them here in Canada this time of year?
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Michelle on March 31st, 2012 at 8:40 pm
Hi Caitlin, Andes also makes baking chips, which are similar to things like chocolate chips, peanut butter chips or the Health bits. They are in the baking aisle near those things – check there!
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How easy! I’m thinking this would also be great to tuck into an Easter basket…in fact, I’m going to make this recipe, place a few pieces in cellophane bags and tie with ribbon. It’s a multi-holiday recipe!
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Looks like a great recipe to try…there are green mint chips made by Guittard that are fabulous. The mint chips would probably work too.
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This recipe looks great! Can’t wait to try it out! Just shared it on Pinterest! Also, love this site! I will be back!
-Amy Kelsch
Mindful Shopper Blog
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What size pan did you use?
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Michelle on September 27th, 2012 at 4:26 pm
Hi Shannon, I just used a cookie sheet.
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Does the recipe say 16 (sixteen ounces) ounce box of each chocolate or does it mean one 6 ounce box of of each chocolate?
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Michelle on November 20th, 2012 at 12:12 pm
16 ounces of each chocolate.
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I love peppermint bark so i was excited to find this. I just finished making it. I only used a tiny bit of mint because i was scared to get overly minty. I did use white chocolate chips (didn’t read the comments until just now, had already bought white chips) but I didn’t have any issues.. I used the microwave defrost setting. It looks good, I’m waiting for it to harden.. thanks for the recipe!
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Do you know if these can be frozen for a period of time?
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Michelle on December 2nd, 2012 at 10:59 am
Hi Kristy, You could probably freeze it, but you can easily refrigerate this for up to 2 or 3 weeks without a problem.
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I was wondering how you died your chocolate? I usually use almond bark when making chocolate treats and as soon as you add any food coloring to it it sezes up and becomes to hard to work with. I saw on a previouse comment you said you use ghiradelli baking bars, but I’ve never heard of that before I’m wondering if they are made differently and that’s why you are able to use food coloring. Just looking for some guidance if you have and answer :/ thanks so much
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Michelle on December 6th, 2012 at 10:36 pm
Hi Julia, I buy the Ghiradelli chocolate in the baking aisle of the local grocery store. They come in 4-ounce bars of either unsweetened, 60% bittersweet, semisweet, milk chocolate, and white chocolate. My guess is that the difference is white chocolate is used, vs. almond bark, which is made of vegetable fats instead of cocoa butter. I’ll use almond bark (or candy melts) for drizzling or dipping, but for such a large amount of chocolate, I think using real white chocolate is much better, flavor-wise.
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How would dark chocolate work? Also. how long could you freeze this bark? Love anything grasshoppery!!!
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Michelle on December 9th, 2012 at 10:28 am
Dark chocolate would be great! You could freeze this, but it’s also perfectly fine in the refrigerator, in a covered container, for up to a few weeks.
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I made this today with Toll House white chocolate chips and a double boiler. My white chocolate def seized up on me once I added the mint. I will attempt it with the baking squares next time. Not sure if this will solve the problem.
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Hi, I was curious why you didn’t use peppermint extract. Is it a flavor thing?
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Michelle on December 10th, 2012 at 12:25 am
Hi Sandy, Regular mint extract is the flavor that one would normally associate with things like Andes mints, mint chocolate chip ice cream, and things like that. Peppermint is a much different flavor (more reminiscent of candy canes), so you don’t want to substitute one for the other in recipes.
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I made this to give to my son’s teachers for a Christmas gift. Unfortunately it didn’t cover the entire bottom of the cookie sheet, so I hope I have enough. I unwrapped the Andes mints and put them in the freezer in a ziploc bag, and later I broke them up with my rolling pin. I also cut the amount of mint extract in half, so it wouldn’t end up too minty. I can’t wait to see how it turns out; it looks delicious.
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I made this with Ghirardelli white and semi sweet chips. Using bars would have been about $25 just for one pan! I used creme de menthe flavoring (for candy) and icing color paste (both by Wilton and found at Michael’s). My white chips did not seize up.
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this looks delicious!! What size baking sheet do you use?
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Michelle on January 20th, 2013 at 3:45 pm
Hi Michelle, My cookie sheet is 14×17, although I don’t spread the whole way to each of the edges, just into a nice even layer.
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Just made this with my 3 yr old! It was super fun to make and sooo yummy! First time ever making any kind of bark… this would be a great addition to our Christmas goodies boxes we give to neighbors/teachers/bus drivers! Thank you for this recipe!
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I actually made this for New Year’s. I didn’t have yellow coloring, so I ended up with blue and brown. The BF picked the blue. Anyway, our friends loved it and my co-workers demolished what was left.
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how much mint exact should be added to the white chocolate?
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Michelle on March 26th, 2013 at 12:30 am
Per the recipe, 1 teaspoon.
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I couldn’t find the mint extract, so I used Mint and Peppermint Extract, but used half of the amount – didn’t seem to overpowering or anything. Also, I couldn’t find the Andes chocolates, so I used York Peppermint Patties – this worked great and were a little softer to bite into. It seemed to turn out good – not too minty or anything. I may try doing the full amount of extract next time…
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