Mint Chocolate Bark

Mint Chocolate Bark

Only three essential ingredients in this Mint Chocolate Bark! This bark starts with a milk chocolate base and is topped with Mint Oreo® cookies or Grasshopper® cookies then covered in white chocolate. Add some festive sprinkles and miniature M&Ms if desired. 

Looking for some more fun St. Patrick’s Day treats? Here’s a compilation of 4 St Patrick’s Day Treats with free printable bag toppers. Or try this simple Leprechaun Bait!

Mint Chocolate Bark

While this Mint Chocolate Bark certainly isn’t limited to being made only on St. Patrick’s Day, it does make a festive treat for the day. So, if you do need a last minute St. Patrick’s Day treat, it doesn’t get much easier than this bark recipe. No baking required and only 4 essential ingredients!

This bark is rich, crunchy, and has a hint of mint flavor. It’s definitely not a strong mint flavor — instead of adding any mint or peppermint extract to the chocolate, the mint flavor comes solely from the cookies in the center of the bark. If you would like a stronger mint flavor, feel free to add some mint/peppermint extract, but we love the subtle mint flavor as the recipe is written.

This bark has mint cookies in the center of two types of chocolate — milk chocolate and white chocolate. Depending on the cookies you like best (or have access to) you can choose between Thin Mint/Grasshopper cookies or Mint Oreos. More on this below!

What cookies to use

We’ve made this mint chocolate bark so many times I’ve lost count (thankfully our neighbors & my husband’s co-workers have helped with some of the leftovers!).

We’ve made it with just Thin Mint/Grasshopper cookies, with just Mint Oreos, and then we’ve made batches with half and half. 

  • Our favorite way to make this Mint Chocolate Bark is using half grasshopper cookies and half mint Oreos. Simply add grasshopper cookies to half of the melted chocolate and mint Oreos to the other half! 
  • I’d say taste testers favorite is the mixed batch, but with just one cookie to choose from mint Oreos won out for most.

QUICK TIP

Girl Scout Thin Mints are the industry standard, but you’ll find similar thin mint or grasshopper cookies under many other brand names.

Mint Chocolate Bark Toppings

This mint chocolate bark is delicious even without the toppings, but if you want to add a festive touch, then the toppings are a fun aesthetic addition.

  • M&M Minis baking bits. Just pull out the green M&Ms (a fun project for the kiddos). I recommend buying the baking bits as opposed to buying the small tubes of miniature M&M’s. The baking bits are cheaper and easier to find, plus you’ll be certain to have enough greens in a bag. They can usually be found with other baking chips in the baking aisle of the grocery store.
  • Festive sprinkles. I grabbed this sprinkle blend on the baking aisle of my local grocery store. Any sprinkle blend works, here’s a more festive St. Patrick’s Day blend.

Chocolate melting tips

  • Use high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored).
  • Microwave chocolate chips in sturdy, microwavesafe bowls instead of using plastic or melamine. 
  • To avoid burned chocolate chips, microwave the chips for 30 seconds at a time, and stir it for at least 20-25 seconds between each microwave burst. Remember the chocolate is still melting even after it has been removed from the microwave. 
  • White chocolate hardens very quickly so work fast if you decide to add toppings to the Mint Chocolate Bark. As soon as the white chocolate is spread, add on the M&Ms and sprinkles.

QUICK TIP

Be careful when melting chocolate. If a drop of water gets in it, it may seize–get hard and grainy. If it’s overheated, it may turn cloudy and sticky. Going slowly and gradually is the best way to prevent ruined chocolate!

Mint Chocolate Bark Tips

  • Line the pan with parchment paper, wax paper or even foil in a pinch. This makes for easy and clean removal of the bark.
  • I recommend using a 9×13-inch sheet pan or baking pan for this bark.
  • Adding the white chocolate can melt the grasshopper cookies a bit; if it’s spread too quickly, the two colors will blend and swirl together. To avoid this, spread the white chocolate slowly and patiently. If the two chocolates do begin to swirl together, switch to a new spoon to keep the colors separate.
  • Melt the white chocolate in batches. Spread one half of the melted white chocolate over half of the cookies, then melt the rest of the white chocolate and spread on the other half. This ensures the white chocolate remains easy to spread. Plus, it keeps the two chocolates from bleeding together.

More Easy Desserts

Mint Chocolate Bark

Only three ingredients in this festive Mint Chocolate Bark! This bark starts with a milk chocolate base and is topped with Mint Oreo® cookies or Grasshopper cookies then covered in white chocolate. Add some festive sprinkles and miniature M&Ms if desired. 

Mint Chocolate Bark

Only three ingredients in this festive Mint Chocolate Bark! This bark starts with a milk chocolate base and is topped with Mint Oreo® cookies or Grasshopper cookies then covered in white chocolate. Add some festive sprinkles and miniature M&Ms if desired. 

Ingredients

  • 1 bag (11.5 oz; 326g; ~2 cups) milk chocolate chips (or semi-sweet chocolate if you prefer less sweet)
  • Mint Oreo Cookies or Thin Mint/Grasshopper Cookies Note 1
  • 1 bag (11 oz; 312g; ~2 cups) white chocolate chips, divided
  • Optional: 1/4 cup miniature baking bits M&Ms (pick out the greens if desired), 2 tablespoons festive sprinkles

Instructions

  • PREP: Line a 9-x-13-inch baking sheet pan with parchment paper and set aside.

  • MILK CHOCOLATE: Melt milk chocolate chips in 30-second intervals, stirring between each burst for 15-20 seconds, until the chocolate is smooth and melted. (Melt in small bursts and stir very frequently to avoid burned chocolate — it’s still melting even outside of the microwave!) Use a spatula to transfer chocolate from bowl to prepared baking sheet.

  • SPREAD CHOCOLATE: With a spatula, spread the chocolate into an even and smooth layer. Press the Mint Oreo cookies or Thin Mint cookies (or half on one side and half on the other side) right on top of the chocolate. Gently press down to get the cookies to stick, but don’t press so hard that the cookie presses through the chocolate layer and spreads it out. Place in the fridge while melting the white chocolate.

  • WHITE CHOCOLATE: Melt half of the white chocolate chips in 30-second intervals, stirring between each microwave burst for 15-20 seconds, until the chocolate is smooth. Gently spread the melted white chocolate on one half of the bark right on top of the cookies. Using the back of a spoon, gently spread into one even layer that covers half of the bark. If the two chocolates begin swirling together, swap out for a new spoon to keep the colors separate. Immediately top the smoothed white chocolate with half of any desired toppings. Repeat with the remaining white chocolate on the other half of the bark, adding remaining toppings after spreading the white chocolate.

  • CHILL: Chill for 30 minutes in the fridge or until firmly set up. Then coarsely chop (with a very sharp knife and quick decisive cuts). Enjoy! If the chocolate is getting melty or soft, return to the fridge to firm up a bit (we love it best straight from the fridge!).

Recipe Notes

Note 1: Our favorite way to make this bark is using half grasshopper cookies and half mint Oreos. Simply add grasshopper cookies to half of the melted chocolate and mint Oreos to the other half!  (I’d say taste testers favorite is the mixed batch, but with just one cookie to choose from mint Oreos won out for most.)

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