Mint Chocolate Swirl Bark

Easy chocolate bark swirled with mint flavored white chocolate.

stack of pieces of mint chocolate swirl bark

overhead image of pieces of mint chocolate swirled bark

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. Let’s also not forget how delicious 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.

white chocolate chunks and green candy melts in a glass measuring cup on a food scale

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!

2 images of mint chocolate swirl bark on a silpat baking mat before and after swirling

It tastes like a giant Andes mint.

pieces of mint chocolate swirled bark on a white serving tray

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

pieces of mint chocolate swirled bark on a white serving tray

If you’re gifting this mint chocolate bark for the holidays, pick up a cute holiday treat tin or Christmas cookie box. Line it with parchment paper, then layer this bark inside. Sweetest homemade holiday gift! You can do this is my peppermint bark, too.

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pieces of mint chocolate swirled bark on a white serving tray

Mint Chocolate Swirl Bark

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 1 pound
  • Category: Candy
  • Method: No Bake
  • Cuisine: American


Easy chocolate bark swirled with mint flavored white chocolate.


  • 7 ounces (199g) white chocolate, coarsely chopped
  • 1 ounce (1/4 cup) green candy melts*
  • 1/4 teaspoon canola or vegetable oil
  • 1/2 teaspoon peppermint extract*
  • 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Chocolate: Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste.
  3. Candy Melts: Instead of green candy melts, use 8 ounces of white chocolate and 1 drop of green food coloring. Or leave the mint swirl white.
  4. Peppermint Extract: 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.
  5. Here is the food scale that I own.

Keywords: mint chocolate swirl bark, mint chocolate bark


  1. Eve @ Baking the Day says:

    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.

    1. 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 says:

    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 Congrats Sally!!! Been following your blog since the beginning, and I am so happy for your success!

    1. Thank you so much Itanni!

  5. Amy @ Amy's Healthy Baking says:

    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 🙂

    1. 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) says:

    minty minty chocolatey chocolatey goodness!!

  8. sarah caroline says:

    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 says:

    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!

    1. 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.

    1. You can find these in Michael Craft Store, or AC Moore! Hope this helps for the next time!

  11. Alison at Home says:

    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?

    1. 6 oz of white + 2 oz of red candy melts works! That’s perfect.

  13. Dear Sally,

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

    1. Julia–see my recipe notes.

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

    1. Just the regular grocery store. I like McCormick brand.

  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.

    1. 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?

    1. 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?

    1. 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?

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

  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. Alie the lucky rabbit says:

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

  25. 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!

    1. 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. 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.

    1. 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.

  27. MadeleineTheMermaid says:

    I think I am going to make this for Christmas, just because I think it would work there too. I can’t wait to try it!

  28. Thanks for this great recipe, but how the heck do you get the finished product cut into even squares, as in the picture ? Also, if storing in the refrigerator, how to you prevent condensation in the container ? I am in a humid, very warm climate.

    1. Hi Dee! I peel the bark off the silicone baking mat and place it on the cutting board. Then it’s easy to cut into squares using a sharp knife.

  29. I don’t have parchment paper or a silicone mat – should I oil the pan for ease of getting the chocolate out?

  30. What type of white chocolate did you use? Can you use Bakers white chocolate?

    1. That’s what I use, yes.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally