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Mint Chocolate Bark

Total Time

Prep: 15 min. + chilling


1-1/2 pounds (24 servings)

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
Mint Chocolate Bark Recipe photo by Taste of Home


  • 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.

Nutrition 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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