Grasshopper Chocolate Bark

Andes mints are one of our family's favorite sweet treats. My mother-in-law always has them in the candy jar. We always raid the mints when we go for a visit! This grasshopper bark is the perfect combination of mint and chocolate, with the best mints on top!

Grasshopper Chocolate Bark Ingredients

• 16 oz, White Chocolate Chips
• 16 oz, Semi-Sweet Chocolate Chips
• 1 box, Andes Crème de Menthe Thins
• Green Food Coloring
• 1 tsp, Mint Extract (optional)

Grasshopper Chocolate Bark Directions

1. Line a baking sheet with parchment paper and set aside.
2. Unwrap the entire box of Andes Crème de Menthe thins and chop them coarsely. Set aside.
3. Melt the white chocolate chips in a bowl according to package directions. Add mint extract if desired and stir to combine. Add 3 drops of green food coloring (or more depending on desired color).
4. Spread the white chocolate layer evenly on the prepared baking sheet. The bark does not need to cover the entire pan – it can be a thicker or a thinner consistently depending on personal preference. Refrigerate the white chocolate layer for at least 15 minutes to allow it to harden.
5. Melt the semi-sweet chocolate chips in a bowl according to package directions. Once the white chocolate layer is hardened, spread the melted semi-sweet chocolate over the top evenly.
6. Immediately sprinkle the coarsely chopped mints onto the bark and gently press larger pieces into the top. Refrigerate bark for 30 minutes to allow it to set.
7. Once cooled, place the bark onto a cutting board and using a sharp knife, break the bark into pieces.

The bark may be stored in the refrigerator for up to 2 weeks. I doubt it will last that long!

Use our long handle measuring spoons to measure and stir this recipe.