This Dark Chocolate Mint Bark recipe is easy and delicious! Whether you need a St. Patrick’s Day dessert or a minty fix, this is a winner!

Dark Chocolate Mint Bark

If you’re looking for a perfect St. Patrick’s Day dessert or a dark chocolate mint recipe for any occasion, this is the one for you! My easy Dark Chocolate Mint Bark recipe will take you only a few minutes to make, but it looks unbelievably impressive and it’s absolutely delicious.

This mint candy is a fantastic option for when you need a quick dessert. With rich baking chocolate and mint chocolate candy melts, this really is a treat for chocolate lovers. 

The level of mint extract that you put into this dessert is really up to you. You may want to try two drops at first and taste it to see if it is as minty as you’d like. If not, add another drop or two. Go with your personal tastes. 

This mint bark is also egg-free, gluten-free, nut-free and vegetarian, so a great option for various dietary restrictions. 

Dark Chocolate Mint Bark Recipe

Ingredients:
8 oz semi-sweet chocolate, chopped (I used Baker’s)
5 oz white chocolate, chopped (I used Baker’s)
1 oz (or 1/4 cup) green candy melts
2 drops peppermint oil

Line a large baking sheet with parchment or a silicone baking mat and set it aside.

In a microwave safe bowl, melt the semi-sweet chocolate in the microwave in 30 second intervals (stirring in between) until melted.

In a separate microwave safe bowl, melt the white chocolate and green candy melts together in 30 second intervals (stirring in between) until melted. Add 2 drops of peppermint oil and stir well. Test to see if this is minty enough for you and add more if desired. 

Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it out into a largish rectangle.

Drizzle the white chocolate mixture on top, in lines. Use a toothpick, skewer or butter knife to swirl the layers together.

Refrigerate for 30 minutes to allow the chocolate to harden.

Use your hands to break the bark into pieces as large or as small as you want and enjoy!

Can I turn this into Mint Chocolate M&M Bark?

Yes! Grab some regular M&M’s or mint M&M’s and push them gently into the mint bark before it has set. Voila! Mint Chocolate M&M Bark!

Does Mint Bark Go Bad?

This mint bark will last for up to two weeks in a sealed container or Ziploc bag in the fridge. You can also leave it on a plate covered with foil for a few days if your home isn’t too warm such that it might melt. 

Are You Looking For More Fun St. Patrick’s Day Recipes? Here Are Some Of My Favorites:

• Mint Chocolate Trifle
• Shamrock Pretzel Pops
• Double Chocolate Mint M&M’s Cookies

AmazonBasics Silicone Baking Mat Sheet, Set of 2Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread MakingRachael Ray 47425 Nonstick Bakeware Set with Grips, Nonstick Cookie Sheets / Baking Sheets – 3 Piece, Gray with Marine Blue GripsFrontier Peppermint Flavor Certified Organic, 2 Ounce BottleMcCormick Culinary Pure Peppermint Extract, 1 ptWilton Dark Green Candy Melts Candy, 12 oz.

Dark Chocolate Mint Bark

Print

This Dark Chocolate Mint Bark recipe is easy and delicious! Whether you need a St. Patrick's Day dessert or a treat for any other holiday, this is a winner!

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

• 8 oz semi-sweet chocolate, chopped (I used Baker's)
• 5 oz white chocolate, chopped (I used Baker's)
• 1 oz (or 1/4 cup) green candy melts
• 2 drops peppermint oil

Instructions

1. Line a large baking sheet with parchment or a silicone baking mat and set it aside.
2. In a microwave safe bowl, melt the semi-sweet chocolate in the microwave in 30 second intervals (stirring in between) until melted.
3. In a separate microwave safe bowl, melt the white chocolate and green candy melts together in 30 second intervals (stirring in between) until melted. Add 2 drops (or more to taste) peppermint oil and stir well.
4. Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it out into a largish rectangle. Drizzle the white chocolate mixture on top, in lines. Use a toothpick, skewer or knife to swirl the layers together.
5. Refrigerate for 30 minutes to harden.
6. Use your hands to break the bark into pieces as large or as small as you want. Serve and enjoy!

Notes

Store in an airtight container (in the refrigerator) for up to 2 weeks.

Recommended Products

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• 
  Wilton Dark Green Candy Melts Candy, 12 oz.
• 
  McCormick Culinary Pure Peppermint Extract, 1 pt
• 
  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 134Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 10mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 1g

This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.