This minty green Grasshopper Mint Chocolate Bark is not only delicious, but it's perfect for St. Patrick's Day (or even Christmas with the mint theme).
This homemade recipe has a layer of white chocolate with mint extract and semi-sweet chocolate with pieces of Andes mints layered on top. So yummy!
It's easy to make, and you can store it in the refrigerator for up to 2 weeks.
To make this bark recipe, line a baking sheet with parchment paper. Then unwrap all the Andes Crème de Menthe thins and chop them coarsely on a cutting board. Set them aside.
Melt the white chocolate chips in a bowl and add mint extract and green food coloring. Spread the white chocolate layer evenly on the baking sheet. Spread the chocolate as thick or thin as you prefer. Refrigerate for at least 15 minutes so it can harden.
Melt the semi-sweet chocolate chips in a bowl and spread the melted semi-sweet chocolate evenly over the top of the hardened white chocolate layer.
Immediately sprinkle the coarsely chopped mints onto the bark and gently press larger pieces into the top.
Refrigerate the bark for 30 minutes to allow it to set. Once it has cooled, place the bark onto a cutting board, and using a sharp knife, break the bark into pieces.
Grasshopper Mint Chocolate Bark Recipe
Using Andes Mints and chocolate chips, you can create this Grasshopper Mint Chocolate Bark recipe for St. Patrick's Day (or Christmas). Super yummy and easy to make!
- 16 oz. white chocolate chips
- 16 oz. semi-sweet chocolate chips
- 1 box Andes Crème de Menthe Thins
- Green food coloring
- Optional: 1 teaspoon mint extract
- Line a baking sheet with parchment paper and set aside.
- Unwrap the entire box of Andes Crème de Menthe thins and chop them coarsely. Set aside.
- Melt the white chocolate chips in a bowl according to package directions.
- Add mint extract if desired and stir to combine.
- Add 3 drops of green food coloring (or more depending on desired color).
- Spread the white chocolate layer evenly on the prepared baking sheet. The bark does not need
- to cover the entire pan – it can be a thicker or a thinner consistency depending on personal preference.
- Refrigerate the white chocolate layer for at least 15 minutes to allow it to harden.
- Melt the semi-sweet chocolate chips in a bowl according to package directions.
- Once the white chocolate layer is hardened, spread the melted semi-sweet chocolate over the top evenly.
- Immediately sprinkle the coarsely chopped mints onto the bark and gently press larger pieces into the top.
- Refrigerate bark for 30 minutes to allow it to set.
- Once cooled, place the bark onto a cutting board and using a sharp knife, break the bark into pieces.
- Bark may be stored in the refrigerator for up to 2 weeks.
Mona J Twining
Can Almond Bark be used instead of chips?
It should be ok. It would just add a layer of chocolate with almond bits instead of just chocolate.
This turned out good. Made it to take to a meeting tonight. Will probably use a little more mint extract next time
I have tried this twice this weekend. Both times when I cut it into pieces or break it..the two layers separate.
Why does this happen??
There are a couple of possible reasons. The white chocolate should contain cocoa butter (NOT palm kernel oil which keeps the layers from bonding). You could also try adding the second layer when the first layer is cooled, but not completely hardened. You could also try letting the bark come to room temperature before cutting if you're storing it in the fridge.
Hope that helps!