Grasshopper Mint Chocolate Bark
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!
Grasshopper Mint Chocolate Bark
- 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 chopped
- Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.