Mint chocolate bark
Homemade mint chocolate bark swirled with mint flavored white chocolate. A perfect candy treat for St Patrick's day, Christmas or any other day! ;)
Servings: 10 pieces
- 4 oz (100 gms) Semi sweet chocolate (not chocolate chips, chopped)
- 2 oz (50 gms) White chocolate (good quality, chopped)
- 2 oz (50 gms) Green Candy melts
- ⅛ tsp Oil (such as Canola)
- ¼ tsp Peppermint extract
1. Line a baking sheet with parchment paper/silicon mat. Set it aside.2. Melt semi sweet chocolate (chopped) in microwave in 20 second increments. Stir in between. You can also use double boiler method.3. Spread the chocolate on pre-lined sheet in a rectangle.4. Now melt candy melts and chopped white chocolate together, just like you melted semi sweet chocolate. Add in oil and peppermint extract. Stir to combine.5. Spread the mint chocolate on semi sweet chocolate rectangle in lines from some height. Check the procedure pics above for reference.6. Swirl both the chocolates together using a toothpick or knife. Allow to set in a cool and dry environment, at room temperature.7. If you wish, you can also firm your bark in the refrigerator. Once it sets, cut into pieces as desired.Storage:Mint bark stays good in a cool place (at room temperature) for 2 weeks, in refrigerator for upto 4 weeks, in an airtight container.For longer storage, you may freeze your bark for 2 months. Thaw in the refrigerator before enjoying.
- Instead of green candy melts, you can also use white chocolate plus a drop of green food coloring. Or leave the food coloring out if you don't care about the color.
- Don't skip oil using only white chocolate.
- I don't suggest using mint extract for this recipe. Mint chocolate bark recipe tastes best with peppermint extract.