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Mint Chocolate Bark

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This past Christmas,  I received a wonderful surprise of Williams-Sonoma Peppermint Bark.  As hard as it is to believe, this was my first run in with chocolate bark of any kind.  I was a little hesitant to give it a try, but once I did, I had to hide the tin from the other family members, because quite honestly, I just didn’t want to share.

{Don’t judge!  A mom of three young children needs her chocolate.}

That tin didn’t last nearly long enough, so I started trying to make some of my own but with a less “Christmasy” feel.  I made these around St. Patrick’s Day so they are green, but the recipe can easily be changed to accommodate any season or holiday.

mint chocolate bark recipeI made a pretty big batch, because I really didn’t realize how much I was making, and figured out that it stores really well in the refrigerator. I’ve had my current batch in there about three weeks and it’s still good.  We usually get a piece after dinner, a couple days a week, and it still tastes as good as the first day I made it.

This is an easy recipe that doesn’t require a ton of ingredients and really doesn’t take a huge time investment.

Mint Chocolate Bark

Mint Chocolate Bark

Yield: 24

Ingredients

  • 16 oz Semi-Sweet Baking Chocolate Squares
  • 6 oz Premium White Chocolate Baking Squares
  • 1/2 - 1 teaspoon Mint Extract (depending on your taste and how "minty" you want it)
  • 2 drops Green Food Coloring
  • 1 tablespoon Green Sprinkles

Instructions

  • Line a 9x13 cookie sheet with waxed paper and set aside. Melt semi-sweet chocolate squares with a double boiler or melt in the microwave, whichever you prefer. If you are melting with a double boiler, stir continuously until smooth. If you are melting in the microwave, heat for one minute and stir. If still not melted, keep heating for 30 second increments, stirring after each. Pour chocolate onto lined cookie sheet and spread to about a 1/4-inch thickness with the back of a spoon or spatula. Put in refrigerator while melting white chocolate. (It won't be in there long so it won't get to hard to work with.)
  • Using the same method as above, melt the white chocolate squares, stirring until smooth. You could use oil, but I think it would make the chocolate too thin and you want it a little thicker for this recipe. Add the mint extract and food coloring; stir well. Get semi-sweet chocolate from the refrigerator and pour the white chocolate mixture over the chocolate layer and spread to about a 1/8-inch thickness with the back of a spoon or spatula. Since I wanted a marbled effect, I pressed down firmly with the spatula in some areas and then used the tip of the spatula to create a marbled look. Top with sprinkles and refrigerate until firm, about 30 minutes.
  • Remove the bark from the pan; waxed paper still intact so that your cutting board doesn't get all "chocolate-y". Set the bark on a cutting board and cut into bars with a sharp knife or break into pieces if you want a more jagged look. Store in an airtight container in the refrigerator.

    • While this recipe definitely isn’t diet friendly, it is super delicious. And like they say, “all things in moderation”, right?  Just by changing the color of the food coloring and the extract, this recipe could be made so many ways and for so many occasions.

    mint chocolate bark recipeIf you’ve ever tried Williams-Sonoma Peppermint Bark, you know it’s amazing, but I think my Mint Chocolate Bark is also amazing and doesn’t cost near as much!  It’s a simple recipe and will pay off big.

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    About Crystal

    Crystal Reagan, the owner and founder of SimplyBeingMommy.com lives in Small Town, Texas with her husband and 3 children. Crystal and her website have been featured on local and national news stations including Channel 2 Houston and ABC News. She has also appeared on BetterTV as a Mommy Expert for VTech.

    Comments

    1. Stefani says

      I tried peppermint bark for the first time a couple years ago and made my own about a week later. I bet mint chocolate bark tastes even better.

      Reply

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