Grasshopper Chocolate Bark
This Grasshopper Chocolate Bark combines the chocolate and mint flavors from the famous cocktail without the alcohol – perfect for a St. Patrick’s Day party!
I have been head-over-heels in love with chocolate bark since I discovered peppermint bark over ten years ago. It’s become a Christmas tradition in my kitchen, and I have since added tons of different variations to my repertoire (some favorites include toffee pretzel bark, cake batter & sprinkles, and leftover Halloween candy bark).
This grasshopper chocolate bark was inspired by the classic drink that features green crème de menthe and white crème de cacao for a wonderfully smooth chocolate-mint cocktail. If you want an easy sweet (and green!) treat for St. Patrick’s Day, look no further!
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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, but if you’re not head over heels for mint flavor, you could absolutely leave it out. Go with your personal tastes – you do get mint flavor from the Andes mints, and that might be just enough for most people. Likewise, use those green food drops as you see fit – light green, dark green, whatever you want!
If you’d like more grasshopper-inspired recipes, you’ll love grasshopper pie, grasshopper brownies, grasshopper milkshake, and this fabulous grasshopper poke cake.
Two years ago: No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Five years ago: Creamy Tomato-Basil Soup
Seven years ago: Espresso Ice Cream
Grasshopper Mint Chocolate Bark
Ingredients
- 16 ounces (453.59 g) white chocolate, finely chopped
- 1 teaspoon mint extract, NOT peppermint, optional
- Green food coloring
- 16 ounces (453.59 g) semisweet chocolate, finely chopped
- 4.67 ounce (132.39 g) box Andes Crème de Menthe Thins, unwrapped and coarsely chopped
Instructions
- Line a quarter-sheet or jelly roll pan 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, 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 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.
- Transfer the bark to a cutting board and use a sharp knife to cut into pieces. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
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What kind of chocolate did you use? Extract that has water will make real chocolate seize up. At least they has happened to me. Do you use like white baking chips or bark? An oil flavoring? Because these look so good.
Made this for our office and not a piece was left. We make goodie bags of cookies and candies for our bosses at Christmas time and one boss traded some cookies to another one for his mint bark. Thanks for the awesome recipe!
I think, to give this a layer of texture, I’ll add some chopped Thin Mint cookies. I **HEART** all things chocolate and mint.
Why is ‘mint’ extract used and ‘NOT peppermint’? Does that mean spearmint? And can mint oil vs extract be substituted?
Hi Suzanne, Yes, there are two different types sold – mint and peppermint. They are very distinct flavors and they shouldn’t be interchanged here. You could use oil, but it is usually more concentrated, so I would use less.
I love this bark as the mints are one of my favorites too. If you ever get desperate for a quick treat, melt your Andes mints and dip Ritz crackers in them. Tastes just like a Girl Scout Thin Mint. Be careful, just as addictive.
On a side note, I made your Beef Burgundy this week and it was delicious. Still haven’t failed with one of your recipes. Thank you so much for sharing.
Oh my gosh I’ve never tried that, sounds amazing!! Thanks for sharing!