If you’re craving a dessert that’s refreshingly minty, chocolaty, and effortlessly delightful, this Mint Chocolate Chip Cookie Bark is your new go-to treat. Combining the rich depth of dark chocolate with the cool burst of mint-flavored white chocolate and crunchy cookie bits, every bite offers a perfect harmony of flavor and texture.
This no-bake dessert is incredibly easy to whip up, making it a fantastic choice for last-minute gatherings, holiday treats, or simply satisfying your sweet tooth without turning on the oven. Plus, it’s visually stunning with its swirling green and dark chocolate layers, sure to impress both kids and adults alike.
- No baking required — quick and easy layering for a fuss-free dessert.
- Perfect balance of cool peppermint and rich chocolate flavors that everyone loves.
- Crunchy cookie pieces add delightful texture to smooth chocolate bark.
- Visually appealing with vibrant green swirls, adding a festive touch.
Ingredients
- Dark or Semi-Sweet Chocolate (200g/7 oz): Provides a rich, bittersweet base that balances the sweetness of the white chocolate perfectly.
- White Chocolate (150g/5 oz): Adds creamy sweetness and creates a mint-flavored swirl when mixed with peppermint extract.
- Peppermint Extract (1 tsp): Infuses the white chocolate with refreshing mint flavor, creating that classic mint chocolate chip taste.
- Green Food Coloring: Just a few drops to give the white chocolate a festive green tint without overpowering flavor.
- Mint Chocolate Cookies (6–8 pieces): Crushed Thin Mints or Mint Oreos provide crunchy texture and extra minty cookie goodness.
- Mini Chocolate Chips (¼ cup): Sprinkled on top for additional chocolate bursts and appealing texture contrast.
Instructions
- Prepare Your Workspace
Line a baking sheet evenly with parchment paper to prevent sticking and make cleanup simple. This also allows your bark to chill flat and be easily removed without breaking prematurely.
- Melt Dark Chocolate
Gently melt the dark chocolate in a microwave-safe bowl or double boiler, stirring frequently. Once smooth, spread the chocolate in a thin, even layer over the lined baking sheet to form the base layer.
- Melt White Chocolate and Flavor
In a separate bowl, melt the white chocolate completely. Then stir in peppermint extract and a few drops of green food coloring until fully combined. This mixture forms the mint-flavored swirl that brings a refreshing twist to the bark.
- Create Mint Swirl
Dollop or drizzle the green mint chocolate gently over the dark chocolate layer. Use a toothpick or skewer to swirl the two chocolates together carefully, creating an attractive marbled effect without mixing them entirely.
- Add Cookie Crumbs and Chocolate Chips
Sprinkle the crushed mint cookies evenly over the top of the bark to add crunch and mint cookie flavor. Finish by scattering mini chocolate chips for extra texture and chocolate bursts in every bite.
- Chill Until Set
Place the baking sheet in the refrigerator for 30 to 45 minutes or until the bark is fully set and firm to the touch. This step ensures your bark breaks crisply into perfect pieces.
- Break and Serve
Once set, remove from the fridge and gently break the bark into 12 pieces or your desired size. Serve immediately or store in an airtight container for later enjoyment.
- Use good quality chocolate for the best flavor and smooth texture.
- Adjust peppermint extract carefully — a little goes a long way to avoid bitterness.
- Ensure the chocolate layers are cool but not chilled before swirling for clean, defined patterns.
Storage Tips
Store the bark in an airtight container in the refrigerator to keep it crisp and fresh for up to two weeks. For longer storage, you can freeze it wrapped tightly in plastic and foil for up to one month.
Serving Suggestions
This mint chocolate chip cookie bark pairs wonderfully with a hot cup of coffee or a creamy glass of milk. It’s also the perfect festive treat to share at parties, gift in pretty bags, or enjoy as a cool summer dessert.
- Temper your dark chocolate for a glossy finish and snap when broken.
- Use a gentle hand to swirl the mint chocolate to avoid mixing colors too much.
- Chill the bark on a level surface to ensure even hardness throughout.
- For variation, try adding chopped nuts or dried mint leaves for texture and flavor.
FAQs
- Can I use regular chocolate chips instead of mini chips?
Yes, regular chocolate chips can be used, but mini chips distribute more evenly and give better texture throughout the bark.
- What if I don’t have peppermint extract?
You can substitute with spearmint extract or omit it, but peppermint gives the classic cool mint flavor important to this recipe.
- How do I crush the cookies evenly?
Place cookies in a zip-top bag and gently crush them with a rolling pin or use a food processor for finer crumbs.
- Can I make this bark dairy-free?
Use dairy-free dark and white chocolate alternatives, and ensure the peppermint extract is vegan-friendly.
- Is it possible to use milk chocolate instead of dark chocolate?
Milk chocolate works but will make the bark sweeter and less rich. Dark chocolate provides better balance with the mint flavor.
- How long will the bark last?
Stored in an airtight container, it lasts up to two weeks refrigerated or up to one month frozen.
Mint Chocolate Chip Bark
Equipment
- 1 baking sheet lined with parchment paper
- 1 toothpick for swirling chocolates
Ingredients
- 7 oz dark or semi-sweet chocolate chopped
- 5 oz white chocolate chopped
- 1 tsp peppermint extract
- green food coloring a few drops
- 6 –8 mint chocolate cookies e.g., Thin Mints or Mint Oreos, crushed
- 1/4 cup mini chocolate chips
Instructions
- Line a baking sheet with parchment paper.
- Melt the dark chocolate and spread it evenly in a thin layer on the prepared baking sheet.
- Melt the white chocolate, then stir in peppermint extract and a few drops of green food coloring.
- Drizzle or dollop the green mint white chocolate over the dark chocolate layer and use a toothpick to swirl the two chocolates together.
- Sprinkle crushed mint chocolate cookies and mini chocolate chips evenly over the top.
- Chill in the refrigerator for 30 to 45 minutes until fully set.
- Break into pieces and serve.
Notes
- Use good quality chocolate for best flavor.
- Store bark in an airtight container refrigerated to keep crisp.
- Substitute peppermint extract with mint oil for stronger flavor.
- Variation: try white chocolate swirling without green coloring for a classic look.
