Mint Chocolate Bark: Two Versions, One Recipe!

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This Mint Chocolate Bark is about to be your favorite holiday party trick because it’s so easy to make and doubles a gorgeous, heart-felt gift for the holiday season. The best part is, you get two versions with one recipe!

This simple, no-bake candy will have you questioning why you ever bought peppermint bark from the store! One version is a creamy mint chocolate dream made with swirls of dark chocolate and green minty white chocolate and topped with chopped andes mints. The second is a classic peppermint bark and with layers of dark and white chocolate and topped with crushed candy cane for a nice minty crunch. 

Whether you’re serving as a dessert at a holiday party or surprising your coworkers with a delicious edible treat, you’re sure to spread some holiday cheer!

Why You’ll Love this Holiday Mint Chocolate Bark

• It’s an iconic candy recipe! That also may also come with a 100% guarantee of spreading some holiday cheer! You can find versions of peppermint bark in almost every grocery store this time of year, but it’s always more special to make it yourself.
• Makes gorgeous budget-friendly gifts. If you’re looking for something your friends or coworkers will love, give them a gift of some homemade Christmas candy. It’s easy for you, and yummy for them! Win, win!
• Super easy and no-bake! Who doesn’t love a quick and easy no bake recipe? Holiday calendars are already busy, so if you’re looking for a quick and easy dessert that doesn’t require multiple batches of baking, this peppermint bark is the best choice!

How to Make Mint Chocolate Bark – Step by Step

Step 1: Melt chocolate chips.

There are a couple of ways you can melt chocolate chips to avoid burning the chocolate or making the chocolate lumpy. Its very important to stir the chocolate with each of these methods so that the chocolate evenly melts.

• Use a double boiler to melt chocolate. This is the best way get smooth melted chocolate without it burning. Once the water in the pot is boiling, add the chocolate chips into the top pan of the double boiler with 1/2 tsp of coconut oil. Continue to stir chocolate as it melts. Once it is nice and smooth, you’re ready to pour onto the sheet pan. 
• Use the microwave to melt chocolate. If you don’t have a double boiler, or want less clean-up time, we recommend using the microwave. Heat chocolate chips and  in 30 seconds increments, stirring between each heating. Once the chocolate is completely melted and smooth, your’e ready to pour onto the sheet pan.

You’ll repeat this step two more times – once for the dark chocolate and two times for each white chocolate mixture. Once your white chocolate is melted, add a dash of peppermint flavoring and stir before pouring.

Step 2. Spread, swirl and sprinkle toppings.

Line a rimmed baking sheet with wax paper. Start by pouring dark chocolate onto the pan and use a rubber spatula to spread the chocolate into a thin rectangle on the sheet pan.

For the mint chocolate bark, pour the minty green chocolate on one half of the chocolate. Use a butter knife to make swirls with the chocolate and top with chopped Andes mints.

For the peppermint bark, carefully pour the white chocolate on top of the remaining half of your chocolate square. Gently spread over the entirety of the bottom chocolate layer, careful not to disrupt the layers too much. Sprinkle the top with crushed candy canes. 

Step 3. Chill, break and enjoy!

Place the sheet pan in the refrigerator to chill for at least 30 minutes until solid through the center. 

After the bark has chilled, remove from the fridge and either break into pieces with your hands OR use a sharp knife to cut exact pieces. 

Tips to Avoid Burning Chocolate

• Use a double boiler. Instead of heating chocolate straight over the heat, the double boiler melts the chocolate over boiling water. This allows for a more even heat and melting process. 
• Heat in microwave in 30 second increments. Stir between each heating and just until the chocolate has melted.
• Stir constantly! You may have hot spots on your pan that get warmer than others. That is why it is important to keep circulating the heat

What do I do if my chocolate melts lumpy?

If your chocolate is melting and getting clumpy, this is called seizing. Don’t panic! It just means that there has been some extra moisture added to the mixture. If your utensils are not completely dry, or you have covered the dish and let steam enter the mixture, the sugar in the chocolate can start to clump together.

What you’ll need to do: 

You can try fixing it by adding a bit more fat, like vegetable oil or coconut oil.

How to prevent it: 

• Make sure your utensils are dry.
• Don’t cover your heating dish – this could create steam.. aka extra moisture.
• Stir constantly to ensure even heating.

How to store peppermint bark…

Store mint chocolate bark in an container in the fridge for up to 10 days.

If you are packaging for gifts, make sure to package and refrigerate until you’re ready for gift giving! That way your chocolate won’t melt!

Try different variations of chocolate bark: 

• Add nuts – pecans, peanuts, pistachios
• Flakey Sea Salt
• Cereal – frosted corn flakes, rice krispies
• Mini marshmallows

More Festive Holiday Recipes to Try:

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