Mint Chocolate Swirl Bark.

Easy chocolate bark swirled with mint flavored white chocolate.

Easy Mint Chocolate Swirl Bark on 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 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 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 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.


  • 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


  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?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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!

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 one of the easiest treats you'll make!



  1. Eve @ Baking the Day on March 14, 2015 at 8:45 am

    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. Kristina on March 14, 2015 at 3:25 pm

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

    • Sally on March 14, 2015 at 3:26 pm

      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. Baking Tuts on March 14, 2015 at 6:19 pm

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

  4. Itanni on March 15, 2015 at 11:19 am

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

    • Sally on March 15, 2015 at 4:46 pm

      Thank you so much Itanni!

  5. Amy @ Amy's Healthy Baking on March 15, 2015 at 6:27 pm

    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. Marie on March 16, 2015 at 9:30 am

    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 🙂

    • Sally on March 16, 2015 at 11:51 am

      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. Kayle (The Cooking Actress) on March 16, 2015 at 4:03 pm

    minty minty chocolatey chocolatey goodness!!

  8. sarah caroline on March 17, 2015 at 2:01 am

    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. denise Paranich on March 21, 2015 at 12:43 am

    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!

    • Sally on March 21, 2015 at 10:27 am

      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. Paul on March 22, 2015 at 2:04 pm

    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. Alison at Home on April 28, 2015 at 5:58 pm

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

    Alison At Home!

  12. Winnie on September 10, 2015 at 12:05 am

    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?

    • Sally on September 10, 2015 at 7:49 am

      6 oz of white + 2 oz of red candy melts works! That’s perfect.

  13. Julia on September 24, 2015 at 7:30 am

    Dear Sally,

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

    • Sally on September 24, 2015 at 7:36 am

      Julia–see my recipe notes.

  14. Susan on December 1, 2015 at 10:45 am

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

    • Sally on December 1, 2015 at 6:03 pm

      Just the regular grocery store. I like McCormick brand.

  15. vanessa on December 15, 2015 at 5:11 pm

    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.

    • Annie Y on December 21, 2015 at 10:29 am

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

  16. Annie Y on December 21, 2015 at 12:50 am

    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?

    • Sally on December 21, 2015 at 7:51 am

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

  17. Patti on January 3, 2016 at 8:38 pm

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

    • Sally on January 4, 2016 at 9:45 am

      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. Jan on March 4, 2016 at 5:11 pm

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

    • Sally on March 4, 2016 at 5:13 pm

      Yep! If you use oil you won’t need to add the extra canola/vegetable oil.

  19. Jessica on April 20, 2016 at 6:58 pm

    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. Alie the lucky rabbit on June 6, 2016 at 10:49 pm

    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 ☺

  21. Kathy on December 12, 2016 at 10:21 pm

    I wondered about using the Crème De Menthe oil instead of Peppermint since Andes mint are that flavor, have you tried it and what is the difference?

  22. Chelsea on December 18, 2016 at 3:24 am

    My mom and I have been making bark for Christmas for YEARS and always use chocolate chips. To say that they don’t work for bark is completely untrue! I look forward to making this for my dad this Christmas as he loves mint and chocolate. Was super disappointed that the recipe wasn’t actually made with mint though and just melts, which are white chocolate which is NOT chocolate. 

  23. Deeksha on December 18, 2016 at 5:58 pm

    Hello Sally, your swirled barks look amazing, yesterday I tried to do replicate a thin layer of the swirls with dark and white chocolate on top of the brownie, but both the chocolates got mixed up, where did I go wrong.. do I have to wait for some time for the first layer to settle down before pouring the second layer of chocolate, or was it too thin, so got mixed up…

  24. Amy on February 11, 2017 at 9:38 pm

    Could I use rose water and pink colouring instead of mint and green

  25. Amber on November 13, 2017 at 10:06 am

    Hello Sally,
    I am a fairly new homemaker, and I’ve taken to cooking and baking like a duck to water. I’ve found most things are fairly easy and I adapt as I go.
    However, I tried my hand at sweets the other day and it was a disaster (I did not know about tempering chocolates, or that I had to temper my truffle centers).
    Would I need to temper this chocolate to get the bark to harden, or will the bark set up on its own?

    Thank you!

    • Sally on November 13, 2017 at 10:12 am

      It will set up on its own. Amber, do you have a copy of my second cookbook Sally’s Candy Addiction? I have a tempering chocolate tutorial in there.

  26. Nicole on November 20, 2017 at 11:04 pm

    I had a problem with the mint chocolate swirl bark recipe. I followed it to the letter but when I added the oil and peppermint extract it made the green/white wafer mixture get lumpy and thick and it wouldn’t become smooth again.

    • Susan T-O on December 23, 2017 at 4:12 pm

      Sounds like you may have gotten a bit of water in your mixture, maybe off one of your measuring spoons; or perhaps your extract had a high water content. Even a single drop of water can make chocolate seize up. If it happens again, add a little extra oil.



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