Mint Chocolate Swirl Bark
Description
If you love Andes mints, you'll love this mint chocolate bark. It's easy to make and would be a wonderful gift to give during the holidays.
Ingredients
7 oz. white chocolate, coarsely chopped (like Baker's White Chocolate)
1 oz. (1/4 c.) green candy melts*
1/4 t. canola or vegetable oil
1/2 t. peppermint extract (NOT mint extract)
8 oz. good quality semi-sweet or dark chocolate, coarsely chopped** (like Ghirardelli)
1/3 c. chopped Andes mints, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Line a large rimmed baking sheet with parchment paper or a silicone baking mat; set aside.
Melt the white chocolate and green candy melts together using a double boiler or a microwave. If using a microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract; set aside.
Melt the semi-sweet chocolate in the same manner used to melt the chocolate. Pour onto prepared baking sheet; spread out into a large rectangle. It won't reach the rimmed sides. Drizzle the white chocolate mixture on top in lines. Use a knife or a toothpick to swirl the layers together. Sprinkle the top of the bark with Andes mints, if using.
Allow the chocolate to set at room temperature in a cool, dry environment for about 45 minutes. If needed, place in the refrigerator to help speed things up. Once hardened, break into pieces.
To Make in Advance and Freeze:
Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
* Candy Melts: Instead of green candy melts, use 8 oz. white chocolate and 1 drop of green food coloring. The mint swirl could also be left white.
** Chocolate: Do not use chocolate chips or morsels, they don't melt properly. Pure chocolate is best for easy melting and best taste.