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