Finding the perfect holiday treat that’s both easy to make and guaranteed to please a crowd can feel impossible – especially during the busy December rush when your calendar is packed with parties and school events. Between shopping for gifts and decorating the house, who has time for complicated candy-making?
That’s why this dark chocolate mint bark has become my go-to recipe. It needs just a handful of ingredients, comes together in minutes, and combines two flavors that everyone loves. Plus, it makes a great homemade gift when wrapped up in cellophane bags with a festive ribbon.
Why You’ll Love This Chocolate Mint Bark
- Quick and easy – This no-bake treat comes together in just 30 minutes with minimal hands-on time – perfect for last-minute dessert cravings or holiday gifting.
- Simple ingredients – You only need a few basic ingredients that you can easily find at any grocery store, and you can customize the toppings to your taste.
- Make-ahead friendly – This bark stores well in an airtight container, so you can make it days ahead for parties or package it up for homemade gifts.
- No special equipment needed – All you need is a microwave or double boiler and a baking sheet – no fancy kitchen gadgets required.
What Kind of Dark Chocolate Should I Use?
For chocolate bark, you’ll want to use good quality dark chocolate chips that contain cocoa butter (check the ingredients list). Regular supermarket brands like Ghirardelli, Guittard, or Nestlé Toll House will work just fine, and you can choose anything from 54% to 70% cocoa content depending on how intense you want the chocolate flavor to be. If your chocolate chips seem a bit old or have that grayish coating (called bloom), don’t worry – they’ll still melt perfectly fine and taste great in this recipe. Just make sure to melt your chocolate slowly and carefully to avoid it becoming grainy or seizing up. For the smoothest results, you can add a teaspoon of neutral oil like coconut oil to your chocolate while melting, though this is totally optional.
Options for Substitutions
This bark recipe is pretty flexible and you can make several swaps depending on what you have in your pantry:
- Dark chocolate chips: You can use semi-sweet chocolate chips or even milk chocolate chips instead. Just keep in mind that milk chocolate is sweeter, so the final bark will be less rich.
- Mint chocolate chips: If you can’t find mint chips, regular white chocolate chips plus mint extract works perfectly. You can also use colored candy melts for a fun twist.
- Green food dye: This is optional if you’re using mint chips. If you want natural coloring, you can use matcha powder or spinach powder, though these might slightly affect the taste.
- Mint/peppermint flavoring: Feel free to swap between mint and peppermint extract – they’re similar but peppermint is a bit stronger. Start with half the amount if using peppermint.
- Sliced almonds: The topping options are endless! Try crushed candy canes, sprinkles, other nuts, coconut, or crushed cookies. You can even leave them plain.
- Parchment paper: Wax paper or a silicone baking mat will work just as well. In a pinch, you can even use foil – just be sure to grease it lightly.
Watch Out for These Mistakes While Making
The biggest challenge when making chocolate bark is improper tempering – if your chocolate gets too hot or cools too quickly, you’ll end up with a dull, streaky surface instead of that beautiful shine. To avoid this, melt your chocolate slowly using 30-second intervals in the microwave or a double boiler, stirring between each interval until smooth. Another common mistake is adding water-based food coloring directly to chocolate, which will cause it to seize up and become grainy – instead, use oil-based food coloring or mix regular food coloring with the mint extract before adding it to the melted chocolate. For the best results, let your bark set completely at room temperature rather than rushing it in the refrigerator, as sudden temperature changes can cause the chocolate to bloom (develop a whitish coating). Finally, make sure your working surface is completely dry and your tools are moisture-free, as even a few drops of water can ruin your chocolate.
What to Serve With Chocolate Mint Bark?
This sweet treat is perfect for serving alongside a hot cup of coffee or tea, especially during the holiday season! Since chocolate mint bark is quite rich, I like to cut it into small pieces and arrange it on a dessert platter with some complementary treats like plain shortbread cookies or vanilla wafers. For an after-dinner dessert spread, try serving it with some fresh berries or sliced strawberries to balance out the sweetness. You can also package pieces of the bark in clear cellophane bags tied with pretty ribbons – it makes a wonderful homemade gift or party favor.
Storage Instructions
Keep Fresh: Your chocolate mint bark stays perfectly snappy when kept in an airtight container at room temperature for up to 2 weeks. For best results, place pieces of parchment paper between layers to prevent them from sticking together. If your kitchen runs warm, you might want to keep it in the fridge instead.
Refrigerate: Pop your bark in the fridge in a sealed container, and it’ll stay fresh for up to a month. Just remember that cold chocolate can sometimes develop a whitish coating (called bloom) – it’s still perfectly fine to eat, just not as pretty!
Freeze: This bark is great for making ahead and freezing! Place it in a freezer-safe container with parchment paper between layers, and it’ll keep for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge or at room temperature to prevent condensation from forming on the chocolate.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 10-15 g
- Fat: 70-80 g
- Carbohydrates: 150-160 g
Ingredients
- Parchment paper
- 1 package of dark chocolate chips
- 1 package of mint chocolate chips or white chocolate chips
- Green food dye
- 1 teaspoon mint or peppermint flavoring
- Sliced almonds (or your choice of nuts or coconut flakes for sprinkling)
Step 1: Prepare the Baking Sheet
Begin by lining a baking sheet with parchment paper.
Set it aside for later use, making sure it’s in a convenient location where it won’t be disturbed.
Step 2: Melt the Chocolates
Prepare two medium saucepans for melting the chocolates.
On the stove over medium heat, melt dark chocolate in one saucepan and mint chocolate chips in the other.
If you are using white chocolate chips instead of mint chocolate chips, once melted, add green food coloring and a teaspoon of mint or peppermint extract to achieve the desired minty flavor and color.
Step 3: Create the Chocolate Swirl
Pour the melted dark chocolate onto the prepared parchment paper.
Use a knife or spreader to evenly spread it to about 1/8 inch thick.
Drop spoonfuls of the melted mint chocolate on various areas of the dark chocolate base.
Spoon any remaining dark chocolate on top as well.
Use a toothpick or knife to gently swirl the two chocolates together, creating a marbled effect.
Step 4: Add Toppings
Sprinkle your chosen toppings, such as sliced almonds or pecans, over the chocolate.
If necessary, press the toppings down gently so they adhere well to the chocolate surface.
Step 5: Harden the Chocolate
Place the baking sheet in the freezer or fridge for 30-45 minutes to allow the chocolate to harden thoroughly.
This will make it easier to break into pieces later.
Step 6: Break and Store
Once the chocolate bark is set, use a knife to cut it into smaller pieces, or simply remove it from the parchment paper and break it into pieces with your hands.
Store the chocolate bark in an airtight container to keep it fresh for up to 3 weeks.