This Grasshopper Chocolate Bark recipe features the irresistible combination of Mint and Chocolate. This melt-in-your-mouth treat is love at first bite!
St. Patrick’s Day is right around the corner and I thought this Grasshopper Chocolate Bark would be the perfect way to celebrate! It combines two of my favorite things: Mint and Chocolate into a creamy, decadent treat.
You only need four ingredients and it’s really simple to make. You just need to melt the chocolate chips. Go the microwave route or whip out the double broiler – whichever you prefer. Add in some Andes Creme de Menthe Thins, a little Mint Extract and food coloring and you have the perfect mint chocolate treat! It’s so good you might need to make a double batch!
One thing to note though: There is a difference between Mint Extract and Peppermint Extract. They aren’t the same thing. Mint Extract is usually a blend of peppermint and spearmint. It’s a slightly milder, less menthol flavor. The Peppermint extract is 100% peppermint. Make sure you grab Mint Extract for your Grasshopper Chocolate Bark!
- 16 oz. white chocolate chips
- 16 oz. semi-sweet chocolate chips
- 1 box Andes Crème de Menthe Thins
- Green food coloring
- 1 teaspoon mint extract (optional)
- Line a baking sheet with parchment paper and set aside.
- Unwrap the entire box of Andes Crème de Menthe thins and chop them coarsely. Set aside.
- Melt the white chocolate chips. You can either melt them in the microwave in 30 second intervals or over a double broiler. If desired, add mint extract and stir to combine. Add 3 drops of green food coloring (or more depending on desired color).
- Spread the white chocolate layer evenly on the prepared baking sheet. Don't worry if the chocolate doesn't cover the pan. You can make it as thick or thin as you like. Refrigerate the white chocolate layer for at least 15 minutes to allow it to harden.
- Melt the semi-sweet chocolate chips. You can either melt them in the microwave in 30 second intervals or over a double broiler. Once the white chocolate layer has hardened, spread the melted semi-sweet chocolate over the top evenly.
- Immediately sprinkle the chopped Andes Crème de Menthe thins onto the bark. Gently press larger pieces into the chocolate layer. Refrigerate bark for 30 minutes to allow it to set.
- Once cooled, place the bark onto a cutting board and use a knife to cut/break the bark into pieces.
- *Bark may be stored in the refrigerator for up to 2 weeks.
Tuck a square or two into your kids’ lunches. Take a batch to a St. Patrick’s Day party. Or eat the whole batch in one sitting. I won’t tell!
Need more St. Patrick’s Day ideas? Here are 12 St. Patricks’s Day Treats you need to try!