Magic Mint Chocolate Bark

Magic Mint Chocolate Bark


"What a refreshing way to enjoy the decadent duo of mint and chocolate. Swirling dizzying designs adds some artistic flair, and fun, to this unforgettable treat."

Ingredients 1 h 7 m {{adjustedServings}} servings 177 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F. Line small baking sheet with foil or parchment paper.
  2. Pour morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).
  3. Bake for 1 to 3 minutes or until morsels are shiny. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.
  4. Sprinkle with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.
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  • VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.
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Reviews 11

  1. 14 Ratings

Krystal Faye Mann

Tastes great. I feel the pan size listed is a little too big and spreads it too thin. Go with the next smallest size down.


It can't possibly get any easier than this. I had a bag of Andes Creme de Menthe baking chips floating around and I didn't know what to do with it. I did an ingredient search and landed on this recipe. I didn't get the color effect because the Andes mints are a bit different than the Nestle morsels. However, it was absolutely delicious and super easy. I'll make these again and again.


I wanted to make a bark with green mint and Andes mints so I borrowed this recipe and ti came out beautifully! I use Semi Sweet chocolate for the base and crushed cookies in the base then took white morsels and colored them and added mint and swirled it into the dark layer. I topped the whole bark with Andes mints that I chopped up and when the chocolate was cooling, I pressed them onto the top. It came out delicious! I will try nuts next time. :)