St Patricks Mint Chocolate Bark (Printable)

A festive mint chocolate bark featuring swirled chocolates with green candy toppings, perfect for celebrations.

# What You Need:

→ Chocolate Base

01 - 10.5 oz semisweet chocolate, chopped or chips
02 - 7 oz white chocolate, chopped or chips

→ Flavoring

03 - 1 tsp peppermint extract, divided (½ tsp per chocolate type)

→ Toppings

04 - ¼ cup green M&Ms or mint candies, roughly chopped
05 - 2 tbsp green sprinkles
06 - 1 tbsp mini chocolate chips (optional)

# How-To:

01 - Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
02 - Melt the semisweet chocolate in a heatproof bowl over a pan of simmering water, or microwave in 30-second bursts while stirring each time, until completely smooth. Stir in ½ teaspoon peppermint extract.
03 - Pour the melted semisweet chocolate onto the prepared baking sheet and spread evenly into a rectangle approximately 9x12 inches.
04 - Melt the white chocolate using the same method as the semisweet chocolate. Stir in the remaining ½ teaspoon peppermint extract.
05 - Drop spoonfuls of the melted white chocolate over the semisweet base. Use a skewer or knife to swirl the two chocolates together, creating a marbled pattern.
06 - Immediately sprinkle the green M&Ms or mint candies, green sprinkles, and mini chocolate chips evenly across the surface while the chocolate is still melted.
07 - Gently press the toppings into the chocolate to ensure they adhere properly.
08 - Refrigerate the bark for at least 30 minutes until fully set and firm to the touch.
09 - Break or cut the chilled bark into pieces and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but looks like you spent hours planning something special.
  • The mint chocolate combination hits different when its swirled together instead of layered.
  • You can make it ahead and keep it in the fridge for unexpected guests or midnight cravings.
02 -
  • White chocolate scorches easily. Low and slow is the only way to melt it without ending up with a grainy separated mess.
  • Add your toppings immediately after swirling. If the chocolate starts to set nothing will stick properly.
03 -
  • Room temperature chocolate melts better than cold chocolate. Take it out of the fridge 15 minutes before chopping.
  • Work in a cool kitchen. Warm weather makes melting chocolate frustrating and temperamental.

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