St Patricks Mint Chocolate Bark (Print View)

A festive chocolate bark swirled with mint flavor and topped with green candies for St Patricks Day.

# What You'll Need:

→ Chocolate Base

01 - 10.5 oz semisweet chocolate, chopped or chips
02 - 7 oz white chocolate, chopped or chips

→ Flavoring

03 - 1 tsp peppermint extract, divided

→ Toppings

04 - 1/4 cup green M&Ms or mint candies, roughly chopped
05 - 2 tbsp green sprinkles
06 - 1 tbsp mini chocolate chips

# Method:

01 - Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
02 - Melt the semisweet chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring after each interval. Stir in ½ tsp peppermint extract.
03 - Pour the melted semisweet chocolate onto the prepared baking sheet and spread into an even rectangle approximately 9x12 inches.
04 - Using the same melting method, melt the white chocolate until smooth. Stir in the remaining ½ tsp peppermint extract.
05 - Drop spoonfuls of the melted white chocolate over the semisweet chocolate base. Use a skewer or knife to gently swirl the two chocolates together, creating a marbled pattern.
06 - Immediately sprinkle the green M&Ms or mint candies, green sprinkles, and mini chocolate chips evenly across the surface while the chocolate is still melted.
07 - Gently press the toppings into the chocolate with your fingertips to ensure they adhere properly.
08 - Refrigerate the bark for at least 30 minutes until the chocolate is completely set and firm to the touch.
09 - Break or cut the bark into irregular pieces and serve immediately, or store in an airtight container.

# Insider Tips:

01 -
  • It comes together in under 20 minutes but looks like you spent forever crafting something fancy
  • The mint chocolate combination is pure nostalgia meets sophistication
  • You can customize the toppings based on whatever green candies you have in your pantry
02 -
  • Getting the chocolates to the right temperature is crucial, too hot and they seize, too cool and they wont swirl properly
  • Work quickly once you start swirling, the chocolate begins setting faster than you expect
03 -
  • Room temperature chocolate melts more evenly than cold chocolate straight from the fridge
  • If your chocolate starts seizing while melting, add a teaspoon of coconut oil and whisk vigorously to save it

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