Chocolate Mint Bark
This Chocolate Mint Bark tastes just like your favorite cookie but can be made in your own kitchen!
Have you ever made something and it tastes so good you actually surprise yourself? My husband was outside working in the yard and I brought him a bite of this Chocolate Mint Bark to try and he said, “Wait. You made this?”
“Um, yeah. Don’t be so shocked.”
It might taste familiar. You know those little girls that seek you out to buy their cookies? I hate to say it, but these might put them out of a job.
When Reynolds asked me to partner up with them, it was a quick YES! I literally have a drawer full of their foil, parchment paper, and slow cooker liners so I knew it was a good fit. I am always preaching about using parchment paper for perfect cookies, remember here?
Reynolds baking sheets fit your baking sheet perfectly. If you don’t happen to have their baking sheets you can use their parchment paper. A tip to keep it from rolling up is to place the rolling side face down.
You should use dark melting wafers or almond bark for this. My grocery store sells it. Add a little peppermint extract. Too little and you miss the taste. Too much and it tastes like toothpaste. After much testing I found the perfect amount is one teaspoon for the amount of chocolate. Spread a thin layer on the bottom and top it with the chocolate graham crackers and then pour the remaining chocolate on top. You can have a little fun here. Add some festive sprinkles or drizzle some green candy melts on top.
I found the easiest way to drizzle was to put it in a resealable bag, snip off the corner, and drizzle away.
After it’s set in the freezer, break it into chunks and enjoy!
We really couldn’t stop eating this! And how cute is it for St. Patrick’s Day?!
Chocolate Mint Bark
- 20 ounces dark chocolate melting wafers or chocolate coating
- 1 teaspoon peppermint extract
- chocolate graham crackers (about 12)
- (optional) 1/2 dark green candy melts for drizzling
Line a baking sheet with Reynolds parchment paper.
Melt dark chocolate according to package instructions. Stir in peppermint extract.
Spread half of the chocolate into a rectangle 6 graham crackers long and 2 graham crackers high. Place the 12 graham crackers on top, touching each other, and covering the chocolate.
Pour the remaining chocolate on top, gently spreading with a spatula to cover. Place pan in the freezer for about 10-15 minutes or until the chocolate is set.
While chocolate is setting, melt about 1/2 cup of the dark green candy melts according to package direction. Use a for to drizzle of the the top of the bark. For more control, transfer melted green candy melts to a resealable plastic bag and snip off the corner. Drizzle in lines diagonally.
Transfer to freezer to set. Once chocolate has set, using your hands break into pieces.