Dark Chocolate Mint Bark

St. Patrick’s Day. Every year it’s the holiday that sneaks up on us. You innocently walk into work just like every other ordinary day, and all of a sudden coworkers are in your face saying, “Oh, hey! Wait…where’s your green!?” 🍀 Before you even have a chance to survey your situation, they are leaning in to pinch you. Oh…hell no! 🙄😫Ugh, just great! We forgot AGAIN…it’s St. Patrick’s Day!

Well, not this year! Not on our watch! 😎 Today we are sharing a quick and easy recipe that you can whip up in no time. Simply bring this delicious treat with you and share your “green” this St. Patrick’s Day with our Dark Chocolate Mint Bark!

You’ll be the one giving out those pinches this time! 👌🏻🤗

Our Dark Chocolate Mint Bark combines two deliciously complimentary flavors creating a minty treat that you can feel good about. Feeling a wee bit Irish yet? 🍀

The best part about any type of chocolate bark is it can be easily customized to your liking. We chose sliced almonds. Don’t like almonds? Do you prefer a different kind of candy? Great! Just add it! The options are endless, and so are our appetites when it comes to this easy, festive treat.

Go on…grab your chocolate and let’s get our Irish on! 👩🏻‍🦰👨🏻‍🦰🍀💚

What You Need

Parchment paper

Baking sheet/pan

1 bag of dark chocolate chips

1 bag of mint chocolate chips OR 1 bag of white chocolate chips with green food coloring and a tsp of mint/peppermint extract.

Toppings: we used sliced almonds, but feel free to use any nuts or coconut flakes!

Step by Step

1. Line a baking sheet with parchment paper. Set aside.

2. Prep two medium sauce pans. On the stove over medium heat, melt the dark chocolate in one and the mint chocolate chips in another. If you don’t have mint chocolate chips, grab some white chocolate chips and then when melted add in some green food coloring and a tsp of mint/peppermint extract.

3. Pour your melted dark chocolate onto your parchment paper. Using a knife or spreader, thin out the chocolate to about 1/8 inch thick. Then take spoonfuls of your melted mint chocolate and drop on top in different areas of your dark chocolate. Continue on top with any remaining dark chocolate. Take a toothpick or knife and swirl your two chocolates together.

4. Top with additional toppings, such as sliced almonds, pecans, etc. If necessary, press the pieces down gently so it sticks to the chocolate.

5. Move to the freezer or fridge for 30-45 minutes to harden.

6. Once set, use a knife to cut into smaller pieces, or simply pull up off the parchment paper and break up into pieces with your hands.

7. Store in an airtight container for up to 3-5 days, or store in the freezer for up to 3 weeks.

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Dark Chocolate Mint Bark

Print Recipe
Serves: 24-30 Cooking Time: 30 min

Ingredients

  • Parchment paper
  • 1 bag of dark chocolate chips
  • 1 bag of mint chocolate chips OR 1 bag of white chocolate chips with green food coloring and a tsp of mint/peppermint extract.
  • Toppings: we used sliced almonds but feel free to use any nuts or coconut flakes!

Instructions

1

Line a baking sheet with parchment paper. Set aside.

2

Prep two medium sauce pans. On the stove over medium heat, melt the dark chocolate in one and the mint chocolate chips in another. If you don't have mint chocolate chips, grab some white chocolate chips and then when melted add in some green food coloring and a tsp of mint/peppermint extract.

3

Pour your melted dark chocolate onto your parchment paper. Using a knife or spreader, thin out the chocolate to about 1/8 inch thick. Then take spoonfuls of your melted mint chocolate and drop on top in different areas of your dark chocolate. Continue on top with any remaining dark chocolate. Take a toothpick or knife and swirl your two chocolates together.

4

Top with additional toppings, such as sliced almonds, pecans, etc. If necessary, press the pieces down gently so it sticks to the chocolate.

5

Move to the freezer or fridge for 30-45 minutes to harden.

6

Once set, use a knife to cut into smaller pieces, or simply pull up off the parchment paper and break up into pieces with your hands.

7

Store in an airtight container for up to 3-5 days, or store in the freezer for up to 3 weeks.

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