St Patricks Mint Chocolate Bark (Printable Version)

Vibrant chocolate layers infused with mint and decorated with green candies for a festive St Patricks Day treat.

# What You'll Need:

→ Chocolates

01 - 7 oz dark chocolate (at least 60% cocoa), chopped
02 - 7 oz white chocolate, chopped

→ Flavoring

03 - 1/2 tsp peppermint extract

→ Toppings

04 - 1.75 oz green candy-coated chocolates (e.g., M&Ms)
05 - 2 tbsp green sprinkles or sanding sugar
06 - 2 tbsp chopped pistachios (optional, for color and crunch)

# Directions:

01 - Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
02 - In a heatproof bowl, melt the dark chocolate over a pot of simmering water using a double boiler method, or microwave in 30-second bursts, stirring frequently until completely smooth.
03 - Stir half of the peppermint extract into the melted dark chocolate until evenly distributed.
04 - Pour the dark chocolate onto the prepared baking sheet and spread into an even rectangle approximately 8x10 inches using a spatula.
05 - Melt the white chocolate in a clean heatproof bowl using the same double boiler or microwave method, stirring until smooth and glossy.
06 - Stir the remaining peppermint extract into the melted white chocolate until well combined.
07 - Gently pour the white chocolate over the dark chocolate layer. Use a skewer or toothpick to swirl through both chocolates, creating a marbled pattern.
08 - Immediately sprinkle green candy-coated chocolates, green sprinkles, and pistachios over the top, pressing them lightly into the chocolate to adhere.
09 - Refrigerate the bark for 45 minutes, or until completely firm and set throughout.
10 - Once fully set, break the bark into irregular pieces and serve immediately or store for later.

# Expert Advice:

01 -
  • The combination of dark and white chocolate creates that perfect sweet and rich balance that makes everyone reach for just one more piece
  • It comes together in under twenty minutes but looks like you spent way more effort on it than you actually did
02 -
  • White chocolate is way more sensitive to heat than dark chocolate, so if you're melting it in the microwave, go even shorter on the time increments
  • The marbling effect only works if both chocolates are still warm when you swirl them together, so work quickly once that white chocolate is melted
03 -
  • Make this the day before your event because the flavors develop and it stores beautifully in the fridge
  • Work quickly once you start layering because the chocolate sets up faster than you'd expect

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