If you like Andes Mints, you will love this Mint Chocolate Bark!
It’s time for the Chocolate Party! I have to tell you I was excited about this months combination. Chocolate and mint. So many possibilities. Then Thanksgiving came along and all the sudden, I was behind. On playing with this combination. I waited till the last minute. Yes, I was also that kid in school that would wait till the night before to write a 20 page term paper. It was no big deal, I had an idea in my head, it sounded so good. I just had to make it, take photos, blah, blah, blah. It was a disaster.
I had some other peppermint things I wanted to make later this month but, I just didn’t want peppermint for this. Everyone’s dipping candy canes in chocolate this time of year. I was completely lacking inspiration.
Then I stumbled onto Caramel Potatoes blog. And her Thin Mint Cookie Bark. She used special chocolate chips to make it. So easy! But I didn’t have the chips. But I did have lots of chocolate!
This is just a sample of my stash. This time of year, I have a whole cabinet devoted to to it. Candy Coating or Bark, is easier to work with than Chocolate Chips when it comes to candy making. It’s already been tempered to harden back up after being melted, just like a candy bar.
I was all set. Let me tell you, this Bark tastes just like an Andes Mint. Just like it! My taste testers were asking for more. The words “this is some good sh**” were heard. And so easy to make.
For more information on the Chocolate party, go visit my friend Roxana.
Mint Chocolate Bark
Mint Chocolate Bark
Ingredients
- 1 package chocolate bark
- 2/3 package white chocolate bark
- 3-6 teaspoons mint extract (I used McCormick)
- green food coloring (I used Betty Crocker Gel colors)
Instructions
- Melt barks in separate pots. Do not thin with shortening or oil. For the chocolate bark, once melted, add 1-3 teaspoons on mint extract to taste. For the white bark, add 1-3 teaspoons of mint extract and green food coloring. If either bark needs to be thinned a bit, you can now add a teaspoon of shortening. Spread chocolate bark out on a parchment or wax paper lined cookie sheet. Next, drop/drizzle green bark over top of the chocolate bark. Use a toothpick and drag through chocolate to swirl together. Let chocolate cool completely then break/cut into pieces.
Notes
Always test your extract and food coloring on a small portion of your chocolate, not all blends do well with chocolate. Water based flavors and coloring will seize up your chocolate and ruin it.
I like to melt my chocolate in mini crock pots-great temperature control.
recipe source ChocoalteChocolateandmore.com
Be sure to check out some of these other great Mint and Chocolate ideas!
Want more?
Valerie says
I would pick this mint chocolate bark over candy canes any day! It’s easy on the eyes too! 😀
Carla says
I saw this the other day on Pinterest, and I knew immediately I wanted this! Love how it uses peppermint extract so I don’t have to run to the store for special chips.
M.J. Powell says
How Yummy!! Thanks for sharing!! We would like to invite you to a blog hop! We are co-hosting with Adorned From Above. We would love to have you link up. The party is live and will run through Sunday. You can link up at thebusybhive.blogspot.com
Hope to see you there!
Thanks
Joye & Myrna
The Busy Bee’s
Ashley @ Kitchen Meets Girl says
This is gorgeous bark, Joan! Love the green and brown swirls–sooooo pretty! I am actually crazy for bark–I think I could eat it non-stop during the holiday season.
Lisa {Authentic Suburban Gourmet } says
I simply LOVE this bark. I am a complete Andes mint fan, so to make at home, this is brilliant!!!
Jessica @ Portuguese Girl Cooks says
What beautiful bark! I haven’t ever made bark, but this looks like the perfect place to start!
Natasha SerenityYou says
ohh Joan, love mint, love chocolate, the two together = heaven !
Pinned!!
Hayley @ The Domestic Rebel says
This is one beautiful looking bark, miss Joan! I love the simple swirls yet how they make the presentation phenom 🙂
Tammy Northrup says
Love Andes mints. Lets see if I can get the same wonderful compliment from my family as you got from your testers. Literally laughed because that’s so something they would say.
Katie @ Horrific Knits says
Chocolate and mint is currently one of my favorite flavor combos. This looks awesome!
Anne@FromMySweetHeart says
This is some beautiful bark, Joan! You don’t even have to break it up for me….I’ll just eat the whole huge piece! Thanks for your notes about testing extracts with chocolate and I think the crock pot is a GREAT idea!
Lynne @ 365 Days of Baking & More says
Joan, you are just way too much. Have I told you that? Yup, I think I have. The things you make are A-M-A-Z-I-N-G and ALWAYS have me drooling!!!! Unreal.
And I LOVE mint and chocolate together – a marriage made in heaven!
Thanks for sharing them, my dear, at Wicked Good Wednesdays!! Hope to see what you’ve been up to again next week!
Alessandra (Adventures of a Homeschool Mom) says
Tried this recipe tonight but it was a major fail. The white chocolate doesn’t melt like milk chocolate and it was like a paste and wouldn’t spread over the other chocolate. Oh well.
Joan Hayes says
I’m so sorry to hear this, You don’t want to spread the white chocolate. Your white chocolate and your milk chocolate should both be in melted form so you’ll want to drop the white chocolate onto the milk chocolate then use a toothpick to create the swirl effects. What brand flavoring and food coloring did you use as that can change the texture of the chocolate. If there is any water in either product it will seize up the chocolate and cause it to become grainy.
Magic of Spice says
One of the greatest combinations ever…gorgeous!
Missy says
could you possibly exchange the mint extract for peppermint?
Joan Hayes says
You certainly could!
PaulaHarris says
You could just use the Nestlé’s Mint Chocolate chips and melt and swirl. Taste great and looks wonderful also.
Chris Cudmore says
Hi Joan,
This looks AMAZING!!! I have a question.
Did you use any shortening in your bark? and the chocolate comes in a candy bar form right? and the mint is just mint and not peppermint, right? I can’t wait to try it. Thanks again for posting this recipe.
Joan Hayes says
Hi Chris. I usually ad about 1 tablespoon of shortening to my almond bark to thin it a little. The Bark comes in a bog block, usually 16 or 20 ounce package that I find in the baking aisle near the chocolate chips. And yes, I used mint extract not peppermint. Make sure you extract is alcohol based and not water based, a water based extract could cause your chocolate to seize up. Enjoy!
Linda says
I only had water based food coloring and peppermint oil extract. As you said, it caused the bark to thicken and made it unpourable. I let it cool enough to handle with my hands, made a ball (like dough), then rolled it out on parchment paper creating a green mint layer. I the poured melted chocolate bark over it and chilled in refrigerator. I turned out great and I was glad I didn’t throw out the “mistake”! Thanks for your recipe!