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

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.

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!

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.

More Easy Candy Recipes

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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

Description

Easy chocolate bark swirled with mint flavored white chocolate.


Ingredients

  • 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

Instructions

  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.

Notes

  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

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

88 Comments

  1. Will sticking this into the fridge cause the chocolate to bloom? I seem to have trouble with that when I put melted chocolate in the fridge to cool.

    1. The semi-sweet chocolate will, yes. That is, if it’s not tempered. You can certainly temper the chocolate rather than melting it. You can store the bark at room temperature in a cool, dry place.

  2. Averie @ Averie Cooks says:

    I commend you for just getting to the deadline. With both of my cookbooks, I was a total hot mess the week before my deadlines. Funny enough there are a couple posts of mine, okay many, as I look back, I truly do NOT recall even writing!!I remember the food, barely, but how I wrote it, not sure 🙂

    This looks awesome.

    I’m lol’ing at this: If you’re feeling wild (it’s almost the weekend after all), add another layer of pizazz! <—- as much as I love chocolate, pizazz means Patron! 🙂

  3. Jess @ Sweet Menu says:

    WOW! Love this chocolate treat, chocolate + mint = delicious! Congrats on your second book Sally! So exciting.

    1. Tom ~ Raise Your Garden says:

      Absolutely, hats off to you on the new book, if I wrote a book, it would be about the Buffalo Sabres and I don’t think they’d read it. These mint chocolate bark chunks looks really good! I think even I’d could make them (ok, if I enlisted the help of my mother). And I didn’t even know they made mint flavored white chocolate.

      1. The white chocolate is flavored with peppermint– it doesn’t come that way! Thanks Tom.

  4. Amanda | The Cinnamon Scrolls says:

    Mmm, these look super tasty! I’m a hard core chocolate mint fan. I can eat After Eight bars and junior mints like they’re going out of style! But this bark looks supremely fancier. Congratulations on finishing your cookbook up! I’m sure it’ll be fantastic! (Also, you have my undivided attention regarding that cookie bark…)

  5. Everybody in the checkout line at Costco looks crazy with their ginormous carts filled to the max. I’m sure you were not being judged. 🙂
    I’m excited about the PB bark in the book!
    Now, this bark is supremely pretty. It wins the aesthetic contest for sure!

  6. Erin @ Miss Scrambled Egg says:

    Sally – You’ve almost made it to the finish line! Congratulations. This bark is going to be the perfect St. Patty’s Day treat. Strawberry bark! I can’t wait. 🙂

  7. This is so beautiful, Sally! It looks incredibly fancy, and I know everyone would love them! I’m having a Pi(e) Party tomorrow, and I almost feel like breaking the ‘rules’ and including this as well 😉

    1. Let me know what you make for your Pi Party!

      1. I’m making a gluten-free cherry pie and a chocolate-chip pie, and my mom is making me an apple pie since I’m a little pressed for time and oven space 😉

      2. Totally wishing I lived in CO so I could join. Apple and cherry pies are two favorites!

  8. Could you use crème de menthe instead? My 5 year old loves all things mint. He had a mint cake for his birthday last year and we made grasshopper pie just for him for Thanksgiving. Going to have to try this!

    1. Absolutely.

  9. So excited for you and your new cookbook!
    This mint chocolate bark is so pretty and must taste amazingly! Love the swirls 🙂

  10. Mint and chocolate is probably my least favorite combination. I KNOW. I mean, if it’s placed in my hand I’ll eat it but I would definitely give peanut butter my hand and heart. Lol

    So wait, the alcohol-based extract stops the chocolate from seizing. What does it mean for chocolate to seize?

    1. Hey Laur! Alcohol based extracts cause seizing. Pure chocolate seizes (and becomes one large gritty, rough mass) when it comes into contact with water. Either alcohol or alcohol based extracts (or straight up water!) will add moisture to the delicate melted pure chocolate. Basically a fat, like oil, protects the pure chocolate. Does this make sense?

  11. I need to try this!! Looks so good ❤

  12. YUM! Chocolate and mint are the best! This looks so quick and easy and looks so pretty!

  13. This bark looks gorgeous! I make a version of this where I use mint Oreos and swirl the filling into the white chocolate for the green look and mint taste. And of course crumble the cookies into the bark! Amazing!

    1. That sounds amazing Becky! I love mint Oreos.

  14. Karen @ On the Banks of Salt Creek says:

    Mint and chocolate…. a match made in Heaven.

  15. I hope you have a fantastically sweet weekend.

    I seriously wonder how much sugar or butter you buy in a month let alone a year! 😉

    Btw, i am gonna be mean and ask you which bark do u like more, this one or the peppermint one? They are both beautiful!

    Take care. All the best!

    1. This or the peppermint bark with candy canes? Ahh I don’t think I can choose. I could eat this year round but I have a feeling the candy cane bark tastes best when the Christmas tree is up.

  16. Senika @ Foodie Blog Stalker says:

    This bark is absolutely gorgeous!!! What a perfect, beautiful gift or treat to bring to the office. Perfect for St. Patty’s Day 🙂 Thanks for all the chocolate melting tips, Sally!

  17. Hi! I’ve heard about tempering your chocolate so when you set it out to room temperature, it keeps it’s shape (something like that!) So i wanted to know if you know how to do it, and if you do could you explain because i just can’t get it.

    1. Tempering chocolate should be kept at room temperature and will hold its shape, yes. It requires a lot of explanation. Instead of me typing it all out (planning to write a post about it soon!) here’s information: http://www.foodnetwork.com/recipes/articles/just-the-facts-how-to-temper-chocolate.html

  18. Charlotte @ What Charlotte Baked says:

    Such a pretty effect Sally – the sort of thing that looks way harder than it actually is. And that’s what I love!

  19. Mandie | Mandie's Kitchen says:

    Wow. You’ve certainly been busy! This mint chocolate bark looks super good! And those 4 bark recipes that will be in the cookbook sound excellent as well! Especially one with homemade cookies!!! =D

  20. Kathy @ Beyond the Chicken Coop says:

    These look melt in your mouth delicious!

  21. Elle @ Only Taste Matters says:

    I just love chocolate and mint together! Thank you so much for posting this. It will make great gifts!

  22. Lena | la fille lumineuse says:

    Minty white chocolate? I’m in! ♥ The mint swirl looks so pretty and professional 🙂
    Also, it’s hard to believe that there’s a point where someone is actually happy about a sugar break … admittedly, I have never written a cookbook, though 😀

  23. Shelby @ Go Eat and Repeat says:

    Chocolate and mint is such an amazing combination. Put into snack form and I’m sold!

  24. Anna @ Sunny Side Ups says:

    Congratulations on getting this far!! Freedom is only a couple days away!! 🙂 This bark looks pretty dangerously addicting…I’m craving it already!!

  25. Mary @chattavore says:

    Are you kidding me with this? That is amazingly beautiful and I feel quite certain I could eat the whole batch! Thanks for the recipe!

  26. Michelle @ Modern Acupuncture says:

    Chocolate bark with cookies! Say what! Count. Me. In. Can’t wait to try this recipe. I love Andes mints and my coworkers do too 🙂

  27. I can’t wait for your cookbook!!! So excited for you!!

  28. Arman @ thebigmansworld says:

    So much yes. I’ve fallen back in love with the mint/chocolate combination after downing a box of after 8’s. Thanks for the food colouring tip- Australia never has the good candies haha!

  29. Oh my gosh, these look so delicious! I just might make them this weekend!! Thanks!

  30. Would you please share who’s white chocolate you prefer? Love your blog-I read it everyday!

    1. For bark and other candy making, I love Ghirardelli and Baker’s.

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