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Grasshopper Mint Chocolate Bark

Ingredients

Instructions

  • Mise en place. Place parchment paper on a cookie sheet. Use shortening if needed to help the parchment paper stick to the sheet. 
  • Melt 3/4 of semi-sweet chocolate for 30 seconds at 50% power. Stir (even if nothing is melted yet). Heat for addition 15 second cycles at 50% power, stirring well between each interval. Once chocolate is melted, add rest of semi-sweet chocolate. Stir until everything is melted. 
  • Pour out and spread into a thin layer on parchment paper-lined cookie sheet. 
  • Melt 3/4 of mint chips for 30 seconds at 50% power. Stir (even if nothing is melted yet). Heat for addition 15 second cycles at 50% power, stirring well between each interval. Once mint is melted, add rest of mint chips. Stir until everything is melted. 
  • Drizzle on top of semi-sweet chocolate. Use a knife to make swirls. 
  • Sprinkle Andes mint across top of mint chocolate.
  •  Allow everything to cool completely. Break up into chunks. 

Notes

***If semi-sweet chocolate hardens too much while mint chips are melting, place in oven on lowest possible setting possible for 15-30 seconds, until chocolate softens.
***If you absolutely must, you can substitute white chocolate (or green candy melts) and mint extract for the mint chips. Results are quite as still good, but are pretty good.