Candy

Mint Chocolate Candy Bark

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Have you ever had Andes Mints?   This candy bark tastes just like them.  It has a nice smooth mint taste, a layer of semi-sweet chocolate, and to top it off, a pretty array of swirls.   Hey, they say presentation is 50% of the flavor, right?

If you have never made candy bark before, prepare to be amazed at how simple it is.  Even those swirls are ridiculously easy to do.   This bark involves melting two kinds of chocolate, some candy melts (you can swap it out for green food coloring), peppermint extract, and a touch of vegetable oil.   It takes all of 15 minutes to make, and another 30 to set.

As if you need another reason to make this, it would make a fantastic ice cream topping!

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I still stand by my earlier statement that mint and chocolate is the best summer flavor combination.   There really is nothing better.

Recipe


Servings:  Makes about 20 2″ pieces.     Time, active: 15 minutes.   Time, inactive:  30 minutes. Total time: 45 minutes.


Ingredients

8 ounces semi-sweet baking chocolate, melted (You can melt it in the the microwave on 20 second intervals, stirring after every session)

6 ounces of white baking chocolate, melted (see above)

Roughly 1 and a 1/2 ounces of green candy melts-or-a couple drops of green food coloring, until you reach your desired coloring.  If you do this, bump up the white chocolate another ounce and a half.

1/2 teaspoon of peppermint extract

1/4 teaspoon of vegetable oil.


To Make

Line a standard cookie sheet with a silicone baking mat or parchment paper.  Move it out of the way for now.

Melt the semi-sweet chocolate.

Melt the white chocolate and the candy melts.  If you opt out of the candy melts and go for food coloring, do not add it yet.

Add the oil to the melted white chocolate.  Add the peppermint extract to the melted white chocolate next.

If you are using green food coloring, (not needed if you are using green candy melts), now is the time to add it.

Pour the melted semi-sweet chocolate onto the prepared cookie sheet.  Spread it into whatever shape you desire, but aim for it being roughly one centimeter deep.

Now, pour the white (now green) chocolate mix on top in basically a wide S.   If you need a visual, pull up a Mad Mouse style roller coaster in your favorite search engine.

Take a toothpick and drag it through in a series of vertical parallel lines.

Put in the refrigerator for 30 minutes to let set.

Where I live, it will get messy and gross on the counter, so I’m going to recommend you store this in your fridge for up to one week.


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Do not use any of my photos without contacting me for permission.   You can find my contact information here.    If you would like to put this recipe on your blog, please make it first, rewrite it in primarily your own words (I get that there will always be some overlap), and link back to my blog as the source.   Or you can simply link back here for the recipe.   Thank you.


Recipe Source:  Sally’s Baking Addiction

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