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Mint Chocolate Bark

Only three ingredients in this festive Mint Chocolate Bark! This bark starts with a milk chocolate base and is topped with Mint Oreo® cookies or Grasshopper® cookies then covered in white chocolate. Add some festive sprinkles and miniature M&Ms® if desired. 
Course Dessert, Spice
Cuisine American
Keyword Mint Chocolate Bark
Prep Time 20 minutes
Setting Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 192kcal
Author Chelsea Lords
Cost $5.81


  • 1 bag (11.5 oz; ~2 cups) milk chocolate chips (or semi-sweet chocolate if you prefer less sweet)
  • chocolate-mint cookies such as Mint Oreo Cookies or Thin Mint/Grasshopper Cookies. Note 1
  • 1 bag (11 oz; ~2 cups) white chocolate chips divided
  • Optional: 1/4 cup miniature baking bits M&M's (pick out the greens if desired), 2 tablespoons festive sprinkles


  • PREP: Line a 9-x-13-inch baking sheet with parchment paper and set aside.
  • MILK CHOCOLATE: Melt milk chocolate chips in 30-second intervals, stirring between each burst for 15-20 seconds, until the chocolate is smooth and melted. Melt in small bursts and stir very frequently to avoid burned chocolate -- it's still melting even outside of the microwave. Use a spatula to transfer chocolate from the bowl to the prepared baking sheet.
  • SPREAD CHOCOLATE: With a spatula, spread the chocolate into an even and smooth layer. Press the cookies on top of the chocolate. Gently press down to get the cookies to stick, but don't press so hard that the cookie presses through the chocolate layer and spreads it out. Place in the fridge while melting the white chocolate. (See Note 1.)
  • WHITE CHOCOLATE: Melt half of the white chocolate chips in 30-second intervals, stirring between each microwave burst for 15-20 seconds, until the chocolate is smooth. Gently spread the melted white chocolate on one half of the bark, on top of the cookies. Using the back of a spoon, gently spread into one even layer that covers half of the bark. If the two chocolates begin swirling together, swap out for a new spoon to keep the colors separate. Immediately top the smoothed white chocolate with half of any desired toppings. Repeat with the remaining white chocolate on the other half of the bark, adding remaining toppings after spreading the white chocolate.
  • CHILL: Chill for 30 minutes or until firmly set up. Then coarsely chop with a very sharp knife and quick decisive cuts. If the chocolate is getting melty or soft, return to the fridge to firm up a bit. (We love it best straight from the fridge!)


Note 1: Our favorite way to make this bark is using two types of cookies. Simply add Grasshopper cookies to half of the melted chocolate and Mint Oreos to the other half!  (The taste testers preferred the mixed batch, but with just one cookie to choose from, Mint Oreos won out.)
Nutrition information includes mini M&M's for the topping.


Calories: 192kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 89mg | Potassium: 88mg | Fiber: 1g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg