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.
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 Bark, Nutter 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.
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)
- Chop Andes Mint Candy and set aside.
- 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.
- 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.
- 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.