Mint Chocolate Chip Bark




About: Instructables Community Manager - I am powered by sugar and rainbows! For realz!

When I was younger, I wasn't such a fan of mint chocolate chip, but it has grown on me more and more over the years. As may be obvious, I really enjoy making and eating chocolate barks, so I knew I would one day need to make a minty version and that day has finally come. Check out how I made mint chocolate chip bark and how you can make it too!

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Supplies and Getting Started

Simple ingredients as always :)


  • 12oz of chocolate of choice - I used semisweet chocolate chips
  • 2 blocks (about 2 oz) of white chocolate
  • Green food coloring
  • 1 tsp mint extract - if you don't want the chocolate to seize, you will need to use a mint oil, but use less oil than you would extract
  • Mini chocolate chips (optional topping)

Other optional toppings


  • Wax paper or Baking mat
  • Microwaveable containers
  • Measuring spoons
  • Toothpick (for the gel food coloring)

To start, melt your base chocolate and spread it on your baking mat.

When you are melting chocolate in the microwave, remember to set it to 50% power if you are able and check/stir it every 30 seconds or so. It will melt before it looks like it is melted. You have to stir it to see if it is ready or not.

Step 2: Adding Mintiness

To add mintiness to the bark, I used some white chocolate and mint extract similar to how I added the orange flavoring to the Fruity Chocolate Bark.

Since this is being added to a bigger chocolate base, you can flavor the white chocolate fairly strongly. I think 1 teaspoon will do it, but you can add an additional 1/2 - 1 teaspoon. Remember, if you decide to use oil instead of extract, make sure you add less. I haven't used them, but I have read that oils are stronger than extracts.

Add some green food coloring too so that the look matches the taste! Don't get it too dark, you just want a light, minty green.

Now, because I used a water based extract, my chocolate seized, but I don't really care too much. I threw down some globs of my minty white chocolate on the chocolate base and then smoothed it out using the back of a spoon.

Once it covers the base chocolate to your liking, add whatever topping you would like to use. I used mini chocolate chips since I always think of mint and chocolate as Mint Chocolate Chip. If you add toppings, give them a little tap to make sure they stick into the chocolate (if you use jimmies or chocolate shavings, you'll probably just have to leave them as they will be difficult to push into the chocolate). If you don't push your toppings in, when you break the bark (rather than cut it), the toppings will want to fly off.

Now, either leave it out or put it in the fridge until hard.

Step 3: Break and Enjoy

Time to break apart the bark! I still like to break it into irregular pieces, but you can also take a sharp knife and get more even, nice edged pieces.

Share and enjoy.

Be the First to Share


    • Meal Prep Challenge

      Meal Prep Challenge
    • Reuse Contest

      Reuse Contest
    • Made with Math Contest

      Made with Math Contest

    6 Discussions


    2 years ago

    I have made these for years. I never used the mini chocolate chips before. Great idea. Last year I bought a Choc-o-maker for melting. Not only melts chocolate perfectly, you can use all the chocolate at once. No in and out of microwave.

    1 reply
    Penolopy BulnickSharonJ27

    Reply 2 years ago

    Thanks and thanks for the suggestion about melting chocolate. Using a double boiler always sounds like such a hassle but having a little thing that melts the chocolate sounds pretty handy to have :)


    2 years ago

    I find this absolutely fascinating because I have always been put off making this sort of deliciousness because I thought there was some big mystique involved in tempering chocolate but you seem to have just got on with it - successfully! I would like to make this and the Fruity one which is really pretty, I have a question, we will be making it out of all organic ingredients and I'm not bothered about the green colour (though I can make pink with hibiscus tea) so when you mention mint oil flavouring, I am guessing I can use organic essential oil of Peppermint, which I have here anyway as I use it to make toothpaste and also if necessary for an inhalation in the Winter. Have you used essential oils in cooking? I am imagining you would need like one drop, as peppermint in particular is incredibly strong. Anyway, thanks again for posting this, we get these sorts of 'bark', I had never heard the name before, in organic ready prepared chocolate, with petals and chilli and all kinds of spice and fruit but they are hand-crafted works of art and therefore expensive but I would love to create my own and in particular make gifts for when we visit family in Scotland in the Spring. All the very best, Sue

    1 reply
    Penolopy BulnickPavlovafowl

    Reply 2 years ago

    Yeah, I am really laid back with melting chocolate. I put it in a microwave safe dish at half power and just check it every 30 seconds or so stirring each time until it is melted. Though, if you melt chocolate this way, I cannot guarantee if the chocolate will maintain a shine or not once it is hardened, but it is certainly edible and always looks fine to me.

    I have, unfortunately, only used extracts, but as long as you can use it for cooking, go for it. But like I said and you mentioned, just start with less and work your to adding more after mixing it in. I have looked online in the past and some people have suggestions for what the equivalent is for measurements of extract versus oils.

    Best of luck making your barks! Feel free to shoot me questions if any come up :D