Grasshopper Chocolate Bark
The ultimate treat for chocolate lovers! This Grasshopper Chocolate Bark combines creamy white chocolate, rich semisweet chocolate, and refreshing mint for a perfect balance. Easy to make and visually stunning, it’s a must-try for any occasion!
Equipment
- Frying Pan
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 16 ounces white chocolate finely chopped
- 1 teaspoon mint extract NOT peppermint, optional
- Green food coloring
- 16 ounces semisweet chocolate finely chopped
- 4.67 ounces Andes Crème de Menthe Thins unwrapped and coarsely chopped
Instructions
- Line a quarter-sheet or jelly roll pan with parchment paper and set aside.
- Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.
- Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.
- Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and pour over the white chocolate layer and spread evenly over top.
- Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.
- Transfer the bark to a cutting board and use a sharp knife to cut into pieces. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Tip 1: Nutritional values are based on one serving.