St Patricks Mint Chocolate Bark (Print)

A festive minty chocolate bark with green candies, perfect for St Patricks Day 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 Make:

01 - Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy removal.
02 - Melt the semisweet chocolate in a heatproof bowl over a pan of simmering water, stirring frequently until smooth. Alternatively, microwave in 30-second bursts, stirring after each interval. Stir in ½ teaspoon peppermint extract until fully incorporated.
03 - Pour the melted semisweet chocolate onto the prepared baking sheet. Use an offset spatula to spread it evenly into a rectangle approximately 9x12 inches.
04 - Using the same melting method, heat the white chocolate until completely smooth and fluid. Stir in the remaining ½ teaspoon peppermint extract.
05 - Drop spoonfuls of the melted white chocolate over the semisweet base. Drag a skewer or knife through the chocolates in swirling motions to create 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 soft.
07 - Gently press the toppings into the chocolate with your fingertips or the back of a spoon to ensure they adhere properly.
08 - Refrigerate the bark for at least 30 minutes, or until completely firm and set throughout.
09 - Break or cut the bark into irregular pieces and serve immediately, or store for later enjoyment.

# Expert Advice:

01 -
  • The marbled swirl looks impressive but takes zero artistic skill to create
  • Ready in under 30 minutes but tastes like you spent all day on it
02 -
  • Work quickly once you start swirling the chocolate or it will start to set and lose that pretty marbled look
  • The toppings need to be added immediately or they will not stick properly
03 -
  • Room temperature chocolate melts evenly and prevents seizing
  • A warm knife glides through easier when cutting instead of breaking

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