Mint Chocolate Bark Recipe

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Mint Chocolate Bark Recipe
Mint Chocolate Bark Recipe photo by Taste of Home
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Mint Chocolate Bark Recipe

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After sampling peppermint bark from an upscale store, I thought, "I can make that!" Using four ingredients, I came up with a simple version that won over my friends and family. —Patti Maurer, Wise, Virginia
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 teaspoon plus 3 tablespoons shortening, divided
  • 1 package (10 ounces) Andes creme de menthe baking chips
  • 2 cups white baking chips
  • 1/2 cup crushed peppermint candies

Directions

Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening.
In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set.
In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm.
Break into small pieces. Store in an airtight container. Yield: 1-1/2 pounds.
Originally published as Mint Chocolate Bark in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 ounce: 161 calories, 10g fat (7g saturated fat), 3mg cholesterol, 19mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 1g protein.

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  • 1 teaspoon plus 3 tablespoons shortening, divided
  • 1 package (10 ounces) Andes creme de menthe baking chips
  • 2 cups white baking chips
  • 1/2 cup crushed peppermint candies
  1. Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening.
  2. In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set.
  3. In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm.
  4. Break into small pieces. Store in an airtight container. Yield: 1-1/2 pounds.
Originally published as Mint Chocolate Bark in Taste of Home Christmas Annual Annual 2014

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Reviews forMint Chocolate Bark

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MY REVIEW
MarineMom_texas User ID: 31788 279733
Reviewed Dec. 21, 2017

"With Christmas just days away, I prepared this for goodie bags. OMGosh! This may not even get to a goodie bag, it is so good. Definitely a 5-star winner. Both hubby and I cannot keep our hands out of it. This truly tastes like it came from a famous candy shop. I highly recommend this recipe.

Volunteer Field Editor."

MY REVIEW
sgronholz User ID: 1473861 279639
Reviewed Dec. 20, 2017

"What an easy, but delicious recipe! My husband had requested peppermint bark for Christmas and this recipe worked perfectly!"

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