Mint Chocolate Swirl Bark.

Easy chocolate bark swirled with mint flavored white chocolate.

Easy Mint Chocolate Swirl Bark on sallysbakingaddiction.com-- one of the easiest treats you'll make!
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.

Easy Mint Chocolate Swirl Bark on sallysbakingaddiction.com-- one of the easiest treats you'll make!

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.

Easy Mint Chocolate Bark

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!

Easy Mint Chocolate Bark

It tastes like a giant Andes mint.

Easy Mint Chocolate Swirl Bark on sallysbakingaddiction.com-- one of the easiest treats you'll make!

If you’re feeling wild (it’s almost the weekend after all), add another layer of pizazz!

Easy Mint Chocolate Swirl Bark on sallysbakingaddiction.com-- one of the easiest treats you'll make!

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:

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  1. Instead of green candy melts, use 8 ounces of white chocolate and 1 drop of green food coloring. Or leave the mint swirl white.
  2. 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.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

More mint chocolate:

Mint Oreo Truffles

3 Ingredient Mint Oreo Truffles. A simple no-bake recipe favorite! sallysbakingaddiction.com

Mint Chocolate Chip Cheesecake Brownies

Mint Chocolate Chip Cheesecake Brownies

Mocha Mint Chocolate Chunk Cookies

Mocha Mint Chocolate Chunk Cookies

See more mint chocolate recipes.

This post contains affiliate links.

Easy Mint Chocolate Swirl Bark on sallysbakingaddiction.com-- one of the easiest treats you'll make!

73 comments

  1. This barks looks amazing, perfect for St. Patrick’s day. I cannot wait until your new book comes out, good luck with the deadline! Pinned!

  2. Sally, how long should this take to set up? I made it almost an hour ago and it’s still nowhere near being hard.

    • You can stick it in the refrigerator to help speed it up. In a cool, dry environment my swirled barks take around 45 minutes.

  3. I love your creativity. I have not seen anything you have made that wasn’t awesome. Step by step instructions always help me.

  4. I just saw your blondie recipe on People.com. Congrats Sally!!! Been following your blog since the beginning, and I am so happy for your success!

  5. My mom would DIE over this Sally! Andes mints are her biggest weakness. She always keeps a box in the pantry, one at work, and about 5 in the freezer (for emergencies, of course) so she can have a piece or two after every meal. She probably wouldn’t share any of your pretty bark!

  6. Is there any chance that your cookbook will be available to buy in the UK?
    I love all of your recipes and would love to have the cookbook so I dont have to keep going online 🙂

    • Yes, of course! I’ll find out more detail about worldwide availability and post more information about the book this spring. Thank you Marie!

  7. minty minty chocolatey chocolatey goodness!!

  8. Fantastic! I just about drove myself crazy with a recipe the Blogger INSISTED had to use “mint, NOT PEPPERMINT! EXTRACT”. But she wanted it – cake frosting – to taste like an Andes mint. Which to me is peppermint. All i could think of mint-wise was spearmint which would totally taste like toothpaste 😀

    Thank you! You may have saved St Patrick’s for me :0)

  9. The chocolate mint sounds great, When flavoring the white chocolate, should I use the flavored oils like LorAnn Oils? I might even try a chocolate-cherry and a chocolate-raspberry too!

    • You can use pure extracts or oils, yes. If you use oils you won’t need to add the extra canola/vegetable oil. I love LorAnn Oils!

  10. I am planning on making this using the extra white chocolate and food coloring. I could not find green candy melts to save my life. I went to three different grocery chains, including Walmart, and online it is ridiculously expensive or ou have to buy in bulk.

  11. Wow this look so tasty. It looks really professional too. I am so going to try this on the weekend!!

    Alison At Home!

  12. I want to do a red instead of green. Can I do 6oz of white and 2oz of red candy melts? For a more red than pink effect? Or is the 7oz of white chocolate a must?

  13. Dear Sally,

    Since I live in the Philippines, I have no access to candy melts. What can I use as a substitute?

  14. Where do you buy your extracts, specifically the peppermint? You said to use the best chocolates where should I get those.

  15. I tried this today. My swirls do not look like yours. Yours look perfect. How can you make pretty swirls. I know this is a really dumb question.

    • I think you just pour the green across in horizontal stripes then swirl a knife or toothpick up and down through the layers 🙂

  16. For this recipe, you don’t need to temper the chocolate and it will stay firm at room temperature? Could I use this method for other candies?

    • It depends on the candy recipe but unless it’s incredibly humid and/or 90F+ temperatures, the chocolate won’t really melt.

  17. Hi Sally! Do you have a recipe for white chocolate bark with cranberries and almonds?

    • I have a recipe for white chocolate swirl bark in my cookbook if you have a copy. There I add dried cranberries and pistachios, but you can use almonds instead of pistachios.

      Otherwise you can just melt down 12-14 ounces of white chocolate and mix in dried cranberries and almonds then pour out onto a lined baking sheet and chill.

  18. Sally, could I use peppermint essential oil instead of the extract?

  19. I made this twice and both times it would not set up. Would set up in the fridge, but when I took it out of the fridge, it got soft again

  20. I made it today. I really liked it. I think you were smart to use the good chocolate instead of regular chocolate chips. It tastes better. I really like this recipe and i would love to do it again. So simple! Thanks for the recipe ☺

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