Grasshopper Mint Chocolate Bark
Chocolate bark has a lot going for it – it’s easy to make, it’s quick, it’s no-bake, it’s highly customizable, and it will keep for weeks in the refrigerator.
I used the same basic formula for this bark that I use for just about all of my other ones. I added a little mint extract to the white chocolate layer – I loved it (I love the mint/chocolate combination), but my Chief Culinary Consultant found it to be a little too minty. Go with your personal tastes – you do get a little mint flavor from the Andes mints, and that might be enough for you.
If you so, feel free to omit or reduce the amount of mint extract if you’d like. Likewise, use those green food drops as you see fit – light green, dark green, whatever you want!
Enjoy creating your mint chocolate masterpiece. I, for one, can never get enough of it!
- 16 ounces white chocolate, finely chopped
- 1 teaspoon mint extract (NOT peppermint), optional
- Green food coloring
- 16 ounces semisweet chocolate, finely chopped
- 1 (4.67-ounces) box Andes Crème de Menthe Thins, unwrapped and coarsely chopped
Preparation time 25mins
Cooking time 40mins
Adapted from browneyedbaker.com
Line a baking sheet with parchment paper and set aside.
Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each).
Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally
Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.
Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.
Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally.
Pour over the white chocolate layer and spread evenly over top.
Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.
Cut the bark or break into uneven pieces.
Store in an airtight container at room temperature or in the refrigerator.
When stored in the refrigerator, it will keep for at least 2 weeks.
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