Make this quick and easy Grasshopper Mint Chocolate Bark Recipe with chocolate chips and Andes mint candies— It's the Perfect treat for St. Patrick's Day!
With St. Patrick's Day approaching, I thought it would be a good time to break out some of my favorite mint-flavored desserts! Last year I posted a delicious Andes Mint Chocolate Cookie recipe that was very popular. This year, I'm continuing with the Andes mint candy theme and sharing a recipe for Grasshopper Mint Chocolate Bark.
This grasshopper mint chocolate bark recipe is super easy to prepare and requires minimal cooking (just melt chocolate on the stove or in the microwave!). In under an hour you can make 2 pounds of yummy grasshopper bark to share with family or friends.
Grasshopper Mint Chocolate Bark Recipe
Ingredients:
- 16 oz. white chocolate chips
- 16 oz. semi-sweet chocolate chips
- 1 box Andes Crème de Menthe Thins
- Green food coloring
- Optional: 1 teaspoon mint extract
How to Make Grasshopper Mint Chocolate Bark:
1. Line a baking sheet with parchment paper and set aside.
2. Unwrap the entire box of Andes Crème de Menthe thins and chop them coarsely. Set aside.
3. Melt the white chocolate chips in a bowl according to package directions. Add mint extract if desired and stir to combine. Add 3 drops of green food coloring (or more depending on the desired color).
4. Spread the white chocolate layer evenly on the prepared baking sheet. The bark does not need to cover the entire pan – it can be a thicker or a thinner consistently depending on personal preference. Refrigerate the white chocolate layer for at least 15 minutes to allow it to harden.
5. Melt the semi-sweet chocolate chips in a bowl according to package directions. Once the white chocolate layer is hardened, spread the melted semi-sweet chocolate over the top evenly.
6. Immediately sprinkle the coarsely chopped mints onto the bark and gently press larger pieces into the top. Refrigerate bark for 30 minutes to allow it to set.
7. Once cooled, place the bark on a cutting board and using a sharp knife, break the bark into pieces.
*Bark may be stored in the refrigerator for up to 2 weeks.
- 16 oz. white chocolate chips
- 16 oz. semi-sweet chocolate chips
- 1 box Andes Crème de Menthe Thins
- Green food coloring
- Optional: 1 teaspoon mint extract
-
Line a baking sheet with parchment paper and set aside.
-
Unwrap the entire box of Andes Crème de Menthe thins and chop them coarsely. Set aside.
-
Melt the white chocolate chips in a bowl according to package directions. Add mint extract if desired and stir to combine. Add 3 drops of green food coloring (or more depending on desired color).
-
Spread the white chocolate layer evenly on the prepared baking sheet. The bark does not need to cover the entire pan – it can be a thicker or a thinner consistently depending on personal preference. Refrigerate the white chocolate layer for at least 15 minutes to allow it to harden.
-
Melt the semi-sweet chocolate chips in a bowl according to package directions. Once the white chocolate layer is hardened, spread the melted semi-sweet chocolate over the top evenly.
-
Immediately sprinkle the coarsely chopped mints onto the bark and gently press larger pieces into the top. Refrigerate bark for 30 minutes to allow it to set.
-
Once cooled, place the bark onto a cutting board and using a sharp knife, break the bark into pieces.
More St. Patrick's Day Recipes:
- Mint Oreo Cookie Bars
- Andes Mint Chocolate Cookies
- Mint Chocolate Fudge
- Guinness Beef Stew
- Guinness Bread
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