Holiday Bark Series: Mint Chocolate Chip Bark

Who wants more bark recipes? Yo, I got one, how about cool mint in a chocolate bark? Adding to that is a crunchy layer of chocolate wafers in between the dark chocolate and the minty white chocolate. Finishing it all off is a heavy sprinkling of crushed Andes Mint Chocolate.

Mint Chocolate Chip Bark

Well so much for easing up on the bark, right? But then again you guys asked for more, so yeah, I’m all for it! Whoo-hoo to more bark. And guess what, since I have about 6 dozen more bark recipes, I’ve decided to flip it into a Holiday Bark Series. Yup, so expect to see one bark recipe every week until January.

If you’ve been reading then you know I’ve already created a Rocky Road Bark, Cookies and Cream Oreo Bark, Turtle BarkNutter Butter Bark, Chocolate Chip Cookie Dough Bark. To officially kick start this series, I give you Mint Chocolate Chip Bark.

I love mint chocolate, and as it is, it’s also a family favorite in my home, so of course this was a big hit. I betting if you love mint chip anything you will also love this.

Now that we’ve agreed the bark series is official, let me know if you have any requests in the comment section.

Mint Chocolate Chip Bark

Mint Chocolate Chip Bark

A few notes:

  • If you don’t have Andes candy available. Nestle’s mint chips will work just as well. I personally just prefer Andes.
  • To add a crunchy layer of texture I used these chocolate wafers from Nabisco, if those are unavailable where you are chocolate graham crackers or cocoa pebbles will work just as well.
  • To color the white chocolate, I used Americolor’s Electric Green, but any green will work. Just make sure that you start slowly with the color by dipping the end of tooth pick or skewer into the food coloring then into the melted white chocolate. Don’t squeeze the food color directly over the chocolate or you may end up with a blob of color that will result in a deep green instead of a soft mint green.

Mint Chocolate Chip Bark

Makes one 8×8 pan | Preparation: Line pan with wax paper


  • 14-18 Andes Mint, chopped
  • 5 oz dark chocolate
  • 8-10 chocolate wafers
  • 7 oz. white chocolate
  • 1-2 drops of green food color (dip toothpick in food color)


  1. Chop Andes Mint Candy and set aside.
  2. Place dark chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Pour melted chocolate into 8×8 pans, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place chocolate wafers on top and gently press it into the chocolate. Place pan in refrigerator for 5 minutes for chocolate to become slightly harden.
  3. Place white chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Remove from heat. Dip toothpick or skewer in green food coloring and then dip it into the white chocolate; stir to combine.
  4. Remove pan with chilled dark layer and pour melted white chocolate on top. Using an offset icing spatula smooth out chocolate until an even layer is achieved. Sprinkle chopped Andes Mint Candy on top and return the fully assembled bark to the refrigerator for about 10-15 minutes or until bark is fully set.


  1. says

    Yay, bark! I love these recipes–so glad you’re going to have more of them in the future. :) I’d love to see one with butterscotch…maybe a toffee-type bark? Either that or one that highlights a vanilla flavor!


  2. Mercedes says

    This looks so good! I would like to make several of your barks and give them as holiday gifts! Can’t wait to see what’s coming!


  3. says

    I just love mint and dark chocolate….this will definitely be made this week!

    Just a question… do you get such perfect cut edges on the bark pieces? Are you heating the knife a bit, or what? I would love for mine to come out beautifully like that. Usually they break when I try and cut into it, and then there are shards and little chips…..wasted! Can’t have that!


    • Naomi replied: — November 9th, 2011 @ 10:48 pm

      Hi Regan,

      For the sharp edges two things: (1) Use a really sharp knife and press the tip into the bark and then bring the remainder of the blade down into the bark. Depending on the kind of knife you use, most blades are shaped at an angle, so don’t bring the knife down in one push, the uneven pressure will crack the bark. (2) After the bark has set in the refrigerator bring it to room temperature before cutting. This will soften the chocolate and make for easy cutting, although you will most likely still have some shards.

      Thanks for asking I’ve added this tip to the notes section.


  4. Jill says

    This looks absolutely perfect, but when I make it (and I will be for the holidays for SURE) …I plan to use dark chocolate for both the layers and add peppermint extract to it!


  5. Arlene says

    Quick question: Is the white chocolate flavored with mint, too? Or is the mint flavor just coming from the Andes Mints?



    • Naomi replied: — November 16th, 2011 @ 3:20 am

      Arlene-Most of the mint flavor comes from the Andes. I didn’t want my bark too minty. But if you would like to add some mint extract to the white chocolate, I recommend starting slow with a 1/4 teaspoon then taste and add another 1/4 teaspoon until you find it to your liking. But don’t forget the Andes is pretty strong in mint flavoring as well, so go light with the extract.


  6. seawillow says

    Love Bark, but I have only made it using Almond bark instead of white chocolate. Never added food coloring to it and I’m a cheap chic. I wonder if my cheap @ss green food coloring will do the job. What do ya’ think? Have you ever tried the Almond bark? It melts really smooth.


    • Naomi replied: — November 16th, 2011 @ 3:26 am

      Seawillow- I have not tried almond bark. And your green will most likely be fine. Start slowly by just dipping the end of a toothpick or one fork tine into the color and then into the white chocolate and then stir. Continue adding color this way, if necessary, until your color preference is achieved. Just remember its easier to add color than to try to correct a too dark shade.


  7. Tara says

    Im excited to try this! Two questions: how long will this keep? And should it be stored in the refrigerator?


    • Naomi replied: — November 17th, 2011 @ 4:00 am

      Hi Tara-It’s not necessary to refrigerate it. It’s good for up 3-5 days. Just keep it in a tightly sealed container. Refrigerated it will last up to a week and half or longer if stored in a tightly sealed container, so it doesn’t pick up and absorb any odors.



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