Easy and delicious mint chocolate bark swirled with mint chocolate is perfect for your holiday celebrations or just because!
I love any holiday. Holidays give us a reason to celebrate, get creative and have fun!
The next holiday to pop up on the calendar is St.Patrick’s Day- such a great one! You don’t have to be 100% Irish to enjoy St.Patrick’s Day, it really has become a holiday for everyone.
So… what do I do to celebrate St. Patrick’s Day? I make delicious treats, of course! Mint chocolate bark is perfect for St. Patrick’s Day and is very easy to make! You can have this festive dessert ready and on the table in under 10 minutes!
Ready to make something delicious and get in the St. Patrick’s Day spirit? Let’s get started!
How to Make Mint Chocolate Bark
You don’t need a lot of equipment to make this chocolate bark recipe. A medium sized, microwave-safe bowl, a rubber spatula or spoon and a sheet tray are all of the kitchen tools you will need for this delicious chocolate dessert. You don’t even need an oven or to use the stovetop! The microwave does all the work.
As far as ingredients, you don’t need many of those either. Here is all you need to put together an amazing St. Patrick’s Day mint chocolate bark:
- white chocolate chips (or candy melts)
- Andes mint chocolate candies
- chocolate cookie pieces (such as Oreos)
- sanding sugar or sprinkles
Four ingredients and you are ready to create a St. Patrick’s Day treat that everyone will go crazy for!
This super easy chocolate bark recipe is quick and easy. You start by melting the white chocolate chips in the microwave, heating them in 30-second increments and stirring between each heating session. This prevents the chocolate from burning and helps them melt evenly.
Once the white chocolate is melted and warm, pour it onto a parchment lined sheet tray and spread it evenly. Sprinkle the chopped Andes chocolate mints on top. The Andes mints will instantly start to melt from the heat of the white chocolate.
Once they look nice and soft, use the back of a spoon or a butter knife to swirl the Andes mints into the white chocolate. Just swirl the chocolates a little bit so that you can really see the pretty contrast between the dark mint chocolate and the white chocolate.
Sprinkle the chopped chocolate pieces and the sanding sugar over the top of the swirled chocolate and then place the tray in the fridge. All you need to do now is wait 15 minutes for the chocolate to harden. Then, it’s time to break the chocolate apart and give it a try!
Aren’t easy chocolate dessert recipes the best?
I strongly recommend making a batch of this mint chocolate bark ASAP. Why wait for actually St. Patrick’s Day when you can start celebrating right now? You will probably want to make this tasty chocolate bark recipe a few times before St. Patrick’s Day anyway. Any chocolate loving family is going to gobble up this festive chocolate dessert!
So head to the kitchen now and whip up a batch of these irresistible, effortless mint chocolate bark. Don’t forget to come back and tell me how it turned out! And happy early St. Patrick’s Day!Print
24 ounces white chocolate chips (2 bags)
1 (4.67oz) box Andes Candies Mints, finely chopped
½ cup chocolate cookies, roughly chopped
½ teaspoon sanding sugar or sprinkles (optional)
Line baking sheet with parchment paper. In large bowl, melt chocolate chips in microwave in 30 second increments, stirring in between. Once chips are mostly melted, reduce to 10-15 seconds until completely smooth.
Pour melted chocolate onto baking sheet and spread evenly. Immediately place Andes mints evenly on top of melted chocolate and swirl with back of spoon or butter knife as it softens. Sprinkle cookies on top. Add sanding sugar if using. Refrigerate until hardened, about 15-20 minutes. Break into pieces and enjoy!
*White chocolate bars or white candy coating can be used in place of chips, just follow melting instructions on package. I prefer a high quality chocolate since it’s the base of the recipe.
*If you don’t want to chop Andes mints or if they’re not melting, you can place them in the oven at 200 degrees for 3-5 minutes. Once melted, then swirl.
*Store in airtight container at room temperature for 5 days or refrigerator for 2 weeks.
Keywords: mint chocolate bark, chocolate bark, chocolate desserts, easy dessert recipes, chocolate recipes