Mint Chocolate Swirl Bark.
Easy chocolate bark swirled with mint flavored white chocolate.
Monday is my Sally’s Candy Addiction cookbook deadline and I feel I have a mountain to climb between now and then. I spent the week retesting recipes (taffy pulling, anyone?) and went through more sugar than I have the past 5 months combined. The checkout lady at Costco definitely thinks I’m psycho at the amount I bought last weekend.
Am I allowed to say this? I’m looking forward to a sugar break this spring. And gasp! A break from chocolate too. Cadbury creme eggs and jelly beans don’t count.
Neither do Andes mints. Weeeeeeeeeeakness.
Speaking of Andes mints. I made this mint chocolate swirl bark about 20 years ago. Well, 1 month feels like 20 years ago. I made it thinking forward to St. Patrick’s Day. It’s green, it’s festive, it’s simple. So simple, you’ll feel like you’re doing something wrong.
Chocolate bark is one of my favorite candies to make. It’s made quickly, requires few ingredients, and is economical. One batch of bark can fill several bags or boxes if you’re gifting it. Not only this, bark is gorgeous. Especially if you layer it, swirl it, or top it. PFTB. (Pretty food tastes better.) Let’s also not forget how damn tasty bark is. It’s chocolate! And what better to pair with chocolate than mint? Besides you, peanut butter.
The bottom layer is semi-sweet chocolate. For the best tasting bark, use quality chocolate. With so little ingredients, it’s important to use pure chocolate. I typically use Ghirardelli. You can buy their baking bars in the baking aisle near the chocolate chips. Because of their stabilizers, chocolate chips do not melt properly to produce ideal bark.
When it comes to making bark, always reach for the good chocolate.
Swirled on top is a mint layer. The mint layer is made from 7 ounces of pure white chocolate and 1 ounce of green candy melts. The combination of the two produce a lovely mint green color. As an alternative, you can use 8 ounces of white chocolate with a drop of food coloring. For flavor, add peppermint extract. This is an alcohol-based extract, so a touch of oil will help prevent the chocolate from seizing. The oil is especially important if you skip the candy melts and only use pure white chocolate with the food coloring.
Swirling is easy. Drizzle the mint layer on top and drag a toothpick or knife through it all. I feel like kids would love doing this part!
It tastes like a giant Andes mint.
If you’re feeling wild (it’s almost the weekend after all), add another layer of pizazz!
By the way, there are four new bark recipes in the book. One with strawberry, one with peanut butter, one with Christmas candy, and one with homemade cookies. Homemade COOKIES! Details regarding preorder are coming soon.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Mint Chocolate Swirl Bark
Easy chocolate bark swirled with mint flavored white chocolate.
Ingredients:
- 7 ounces (199g) white chocolate, coarsely chopped
- 1 ounce (1/4 cup) green candy melts1
- 1/4 teaspoon canola or vegetable oil
- 1/2 teaspoon peppermint extract2
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- optional: 1/3 cup chopped Andes mints
Directions:
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using 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 you melted the chocolate in step 2. Pour onto prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolate mixture on top in lines. See photo above for a visual. Use a toothpick or knife 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. My swirled barks usually take around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
- Make ahead tip: 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.
Recipe Notes:
Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste.
- Instead of green candy melts, use 8 ounces of white chocolate and 1 drop of green food coloring. Or leave the mint swirl white.
- Avoid using mint extract; I find it more resembles the taste of spearmint toothpaste than anything else. Peppermint extract has that wonderful cool mint flavor which pairs wonderfully with chocolate.
Here is the food scale that I own.
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More mint chocolate:
Mint Chocolate Chip Cheesecake Brownies
Mocha Mint Chocolate Chunk Cookies
See more mint chocolate recipes.
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