Indulge your sweet tooth with this easy-to-make mint chocolate bark! This recipe combines the refreshing taste of mint with the rich, decadent flavor of chocolate for a truly irresistible treat. Perfect for any occasion, this simple and delicious bark is sure to be a crowd-pleaser.
You Won’t Believe How Easy This Mint Chocolate Bark Is!
You Won’t Believe How Easy This Mint Chocolate Bark Is! It’s one of those treats that you can’t stop eating…you know the one that every time you walk by the container on the kitchen counter you grab just a little piece! Even if you aren’t a “baker” you can whip a batch of this for your next holiday get-together. Bonus, this mint chocolate bark recipe only requires a few easy-to-find ingredients.
Ingredients
- 8 tablespoons butter ( 1 stick)
- 1 cup white sugar
- 16 chocolate graham crackers
- 12-ounce mix of white & chocolate chips
- 1 bag Andes mint pieces
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1. Line and Prepare the Pan
Begin by lining a large baking sheet (I used a half-sheet pan) with foil. Spray the foil generously with non-stick cooking spray.
Arrange chocolate graham crackers on the prepared baking sheet. You’ll need approximately 16 crackers. Break any remaining crackers into smaller pieces to fill any gaps around the edges of the pan
2. Combine and Melt the Butter and Sugar
In a medium saucepan, combine 1 stick (8 tablespoons) of butter and 1 cup of granulated sugar. Heat over medium heat, stirring constantly, until the butter melts completely and the sugar dissolves
3. Spread the Mixture Over the Crackers
Once the butter-sugar mixture is melted and smooth, carefully pour it over the prepared pan of graham crackers. Spread the mixture evenly over the crackers using a spatula.
Bake in a preheated 350°F oven for 10 minutes, or until the edges are slightly golden and the mixture is bubbly.
Important Note: Watch the bark closely during baking, as it can burn easily. Remove from the oven immediately when it reaches the desired color
4. Add Chips
When the pan comes out of the oven, sprinkle white and chocolate chips over the top. I used a bag of the Nestle Triple Chips which is a combo of white, dark, and milk chocolates. I’m not sure if you can still find the triple chip combo but just use a combination of white and semi-sweet chocolate chips.
Once the pan is removed from the oven, immediately sprinkle the top evenly with white and chocolate chips.
5. Spread the Melted Chips
Wait a few minutes for the chips to soften from the heat of the hot pan. To speed this up I popped the tray back into the still-warm oven for a minute.
Once the chips have softened, spread them evenly over the bark using an offset spatula or a butter knife.
Doesn’t it look delicious!
6. Top with Mint Pieces
Sprinkle crushed Andes mints evenly over the entire tray of bark. Gently press the mint pieces into the chocolate using an offset spatula.
Chill the bark in the refrigerator (or freezer if you’re in a hurry) until it is completely set and hard.
7. Break It Up
Once the bark is completely set, break it into pieces. Store the bark in an airtight container at room temperature.
8. Enjoy!
This mint chocolate bark is a delightful treat! It offers a refreshing and flavorful combination that is lighter than traditional cookies or brownies.
Its ease of preparation and portability make it an ideal dessert to bring to potlucks or parties. Simply break it into pieces and package them individually for easy sharing.
Mint Chocolate Bark
Easy to make mint chocolate bark using chocolate graham crackers.
Ingredients
- 8 tablespoons butter ( 1 stick)
- 1 cup white sugar
- 16 chocolate graham crackers
- 12 ounce mix of white & chocolate chips
- 1 bag Andes mint pieces
Instructions
- Line large sheet pan with foil and spray with nonstick cooking spray. I use a half-sheet pan.
- Fill the pan with a layer of chocolate graham crackers.
- Heat 1 stick butter and 1 cup sugar in medium saucepan until combined and hot and bubbly.
- Pour mixture over crackers and spread over entire surface.
- Bake for 10 minutes in a 350° oven until slightly golden and bubbly.
- Pour chocolate chips over entire pan. Wait a few minutes for the chips to soften from the heat then spread using an offset spatula or butter knife.
- Sprinkle the Andes mint pieces over the tray. Using the spatula press the mint pieces slightly down into the melted chocolate mixture.
- Chill in the fridge or freezer until set and chocolate is hard..
- Break up the bark into pieces. Store in an airtight container.
Notes
I use Honeymaid chocolate graham crackers and Nestlé Triple Chip chips (white, dark, milk chocolate).
Nordic Ware Baker's Half Sheet Pans what I used.
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 89mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 1g
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xo, Jennifer
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I am making these Mint Chocolate Bark this weekend. It looks so delightful.
I changed the Chocolate Bark a little as my family is not in to the mint flavor and substituted Heath Toffee chips and what a HIT. Will be making both flavors for Holiday hifts this year. THX
Nancey…that’s so funny because I was thinking about this recipe when I was in the shower this morning and thought about doing it with Heath chips!! It sounds so good!!