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Mint Chocolate Swirl Bark Recipe

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4.3 from 11 reviews

Mint Chocolate Swirl Bark is a delightful no-bake treat combining smooth white chocolate infused with peppermint extract and vibrant green candy melts, swirled beautifully with rich semi-sweet chocolate. This easy-to-make bark offers a refreshing minty flavor with a perfect balance of sweetness and chocolate, finished off with optional chopped Andes mints for an extra burst of minty goodness.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 serving (approximately 8 ounces of bark)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Ingredients

Chocolate Base

  • 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 Topping

  • 1/3 cup chopped Andes mints

Instructions

  1. Prepare your workspace: Line a large baking sheet with parchment paper or a silicone baking mat to prevent the chocolate from sticking. Set aside in a cool, dry place.
  2. Melt white chocolate and candy melts: Using a double boiler or microwave, melt the white chocolate and green candy melts together. If microwaving, stir every 20 seconds to avoid seizing until the mixture is smooth. Stir in canola oil and peppermint extract to infuse the mint flavor and achieve a glossy finish. Set aside.
  3. Melt the semi-sweet chocolate: Similarly, melt the semi-sweet chocolate using a double boiler or microwave while stirring frequently until smooth.
  4. Assemble the bark: Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it out evenly into a large rectangle. Drizzle the white chocolate mixture on top in thin lines.
  5. Create the swirl effect: Use a toothpick or the tip of a knife to gently swirl the white and semi-sweet chocolate layers together, creating an attractive marbled pattern.
  6. Add optional toppings: Sprinkle chopped Andes mints evenly over the surface of the bark for extra mint flavor and texture.
  7. Set the bark: Allow the bark to set at room temperature in a cool, dry environment for about 45 minutes. To speed up the process, you may refrigerate it until fully hardened.
  8. Break into pieces: Once the chocolate is completely set and firm, break it into pieces of your preferred size and enjoy!

Notes

  • To prevent chocolate from seizing, always melt gently and stir frequently.
  • If you prefer a more intense mint flavor, you can increase the peppermint extract slightly, but avoid too much to prevent bitterness.
  • Using a silicone baking mat instead of parchment paper can make peeling the bark easier.
  • Store the bark in an airtight container at room temperature or in the refrigerator to maintain freshness.
  • You can customize this bark by adding crushed candy canes or nuts if desired.

Find it online: https://cheftinaskitchen.com/mint-chocolate-swirl-bark-recipe/