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Mint Chocolate Swirl Bark
Ingredients:
- 7 ounces (199g) white chocolate, coarsely chopped
- 1 ounce (1/4 cup) green candy melts1
- 1/4 teaspoon canola or vegetable oil
- 1/2 teaspoon peppermint extract2
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- optional: 1/3 cup chopped Andes mints
Directions:
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
- Melt the semi-sweet chocolate in the same manner you melted the chocolate in step 2. Pour onto prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolate mixture on top in lines. See photo above for a visual. Use a toothpick to swirl the layers together. Sprinkle the top of the bark with Andes mints, if using.
- Allow the chocolate to set at room temperature in a cool, dry environment. My swirled barks usually take around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
- Make ahead tip: Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.