Grasshopper Chocolate Bark
This Grasshopper Chocolate Bark combines the chocolate and mint flavors from the famous cocktail without the alcohol – reliable for a St. Patrick’s Day party!
We have been head-over-heels in love with chocolate bark since we discovered peppermint bark over ten years ago. It’s become a Christmas tradition in our kitchen, and we have since added tons of different variations to our repertoire (some favorites include toffee pretzel bark, cake batter & sprinkles, and leftover Halloween candy bark).
This grasshopper chocolate bark was inspired by the classic drink that features green crème de menthe and white crème de cacao for a wonderfully smooth chocolate-mint cocktail. If you want A straightforward sweet (and green!) treat for St. Patrick’s Day, look no further!
We have been a huge fan of Andes mints since we were a kid and our parents would take us to Olive Garden. Getting the check with those mints was always a standby part, in our opinion. Bonus if the waiter was awesome and dropped a whole fistful on the table! We always keep a box of them in our candy stash, so there was no question we needed to use them in this minty bark concoction.
Chocolate bark has a lot going for it – it’s straightforward to mix, it’s speedy, it’s no-bake, it’s highly customizable, and it will keep for weeks in the refrigerator. We used the same basic formula for this bark that we use for just about all of our other ones. We added a little mint extract to the white chocolate layer – we loved it, but if you’re not head over heels for mint flavor, you could absolutely leave it out. Go with your personal tastes – you do get mint flavor from the Andes mints, and that might be just enough for most people. Likewise, use those green food drops as you see fit – light green, dark green, whatever you want!
If you’d like more grasshopper-inspired recipes, you’ll love grasshopper pie, grasshopper brownies, grasshopper milkshake, and this fabulous grasshopper poke cake.
Two years ago: No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Five years ago: Creamy Tomato-Basil Soup
Seven years ago: Espresso Ice Cream
Grasshopper Mint Chocolate Bark
Yield: 24 servings (2 pounds) bark This combines the chocolate and mint flavors from the popular cocktail, minus the alcohol. Make it for your St. Patrick's Day party!- 16 ounces (453.59 g) white chocolate, finely chopped
- 1 teaspoon mint extract, NOT peppermint, optional
- Green food coloring
- 16 ounces (453.59 g) semisweet chocolate, finely chopped
- 4.67 ounce (132.39 g) box Andes Crème de Menthe Thins, unwrapped and coarsely chopped
- 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
Nutritional values are based on one serving
- Yield: 24 servings (2 pounds) bark
- Prep: 10 minutes
- Total: 1 hour 10 minutes
Ingredients
- 16 ounces ( 453.59 g ) white chocolate, finely chopped
- 1 teaspoon mint extract, NOT peppermint, optional
- Green food coloring
- 16 ounces ( 453.59 g ) semisweet chocolate, finely chopped
- 4.67 ounce ( 132.39 g ) box Andes Crème de Menthe Thins, unwrapped and coarsely chopped
Method
- 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.
