Magic Mint Chocolate Bark Recipe - Allrecipes.com
Magic Mint Chocolate Bark Recipe
  • READY IN ABOUT hrs

Magic Mint Chocolate Bark

Recipe by  

"What a refreshing way to enjoy the decadent duo of mint and chocolate. Swirling dizzying designs adds some artistic flair, and fun, to this unforgettable treat."

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  • PREP

    5 mins
  • COOK

    2 mins
  • READY IN

    1 hr 7 mins

Directions

  1. Preheat oven to 325 degrees F. Line small baking sheet with foil or parchment paper.
  2. Pour morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).
  3. Bake for 1 to 3 minutes or until morsels are shiny. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.
  4. Sprinkle with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
Kitchen-Friendly View

Footnotes

  • VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.
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Reviews More Reviews

Nov 13, 2011

Tastes great. I feel the pan size listed is a little too big and spreads it too thin. Go with the next smallest size down.

 
Feb 01, 2012

It can't possibly get any easier than this. I had a bag of Andes Creme de Menthe baking chips floating around and I didn't know what to do with it. I did an ingredient search and landed on this recipe. I didn't get the color effect because the Andes mints are a bit different than the Nestle morsels. However, it was absolutely delicious and super easy. I'll make these again and again.

 

13 Ratings

Aug 21, 2012

I wanted to make a bark with green mint and Andes mints so I borrowed this recipe and ti came out beautifully! I use Semi Sweet chocolate for the base and crushed cookies in the base then took white morsels and colored them and added mint and swirled it into the dark layer. I topped the whole bark with Andes mints that I chopped up and when the chocolate was cooling, I pressed them onto the top. It came out delicious! I will try nuts next time. :)

 
Oct 08, 2011

really good

 
Dec 18, 2012

This is my kind of recipe -- insanely easy yet makes an impressive gift. I found it was easier to just eyeball the amount of chips I used to fit my pan size. I just dumped them on and spread them out until they covered the surface in a uniform, flat layer. I put a layer of foil on my pan first, then parchment paper. When I didn't have enough chips to cover the whole pan, I just bent up the foil to make a smaller area. When you're swirling the chips, be sure to get the tip of your swirling implement (I used a wooden kebab skewer--worked great) all the way down to the parchment paper. If you just try to swirl on the surface the bottom will look blobby after it hardens. Also, I used chopped up mint Oreos to sprinkle over the top. It tastes great with the cookies! I can't wait to try this with other types and colors of chips. I gave this as part of my Christmas treats this year, and people were raving about it.

 
Dec 20, 2012

Easy & good. Love the mint flavor.

 
Dec 22, 2013

Easy recipe and still tasted very good but my bark came out all 1 color not swirled with green. I use the dark chocolate and mint morsels. I don't know if I swirled the chocolate too much but needed to do this to get the chocolate to melt. Any suggestions?

 
Nov 12, 2013

I've made this 2 years in a row with my christmas baking. I like it, but my friend LOVES it and can eat a whole batch to herself! My 4yo likes it a lot too!

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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