Mint Chocolate Bark

I know that St. Patrick’s Day have come and gone, so the proliferation of green-tinged recipes has slowed down.

This Mint Chocolate Bark only has little flecks of green. Pale green, actually. But that doesn’t mean it’s only appropriate for Irish holidays.

It’s another no-fuss, no-bake, fool-proof recipe, requiring only three ingredients.  (Just three ingredients!) Which means it’s easy to whip up during any day, holiday or not.  It hardly requires any planning, but it does require a little bit of self-control. Because it might be hard to stop yourself from snacking on the ingredients while you’re prepping for this.

The flecks of green are from teeny chips of Andes candies. It also has chunks of Girl Scout cookies, Thin Mints to be precise. My friends, this bark has Andes Creme de Methe AND Thin Mints. So it’s safe to say that it’s perfect for people who really like mint chocolate.

Admittedly, I used to be someone who hated mint and chocolate together. I always thought of mint chocolates as being too toothpaste-y.  But I outgrew this aversion (along with other foods – see this post on Sausage and Pepper Meatballs).  I still don’t like olives, though. But that’s another story.

I was about to start the task of unwrapping each little Andes candy so I can chop them up, until I remembered a little treat I keep in freezer:

These Andes chips have a pretty strong minty flavor, so I only used a quarter cup. If you can’t find these baking chips or the regular Andes mints, feel free to omit them. The Thin Mints have plenty of mint flavor anyway. And if you don’t have a Girl Scout cookie station near you, you can replace the Thin Mints with another chocolate cookie – I suggest Nabisco’s famous chocolate wafers. Or Oreos. Just add a couple of drops of peppermint extract. Or even use white or milk chocolate instead of dark chocolate.

Chocolate bark is super easy to customize. Last year, I made a batch of pretty Easter Candy Chocolate Bark – it gave me an excuse to buy mini Cadbury eggs.

I don’t need an excuse to buy Girl Scout cookies though. I mean, buying a box helps local Girl Scouts do big things. (I copied that straight from the box.) Also, buying a box and then just using one sleeve for this recipe ensures you that you’ll have Thin Mints in your freezer even after Girl Scout Cookie Season. And St. Patrick’s Day. But not for long…

Mint Chocolate Bark


10 oz dark chocolate chips (I used Ghirardelli 60% bittersweet chocolate chips)
1/4 cup Andes baking chips
16 Thin Mints girl scout cookies (1 sleeve), roughly chopped


  1. Place the dark chocolate chips in a medium microwave-safe bowl. Heat on full power for 1 minute, then remove and stir. Everything would have started to melt but you’ll still have some lumps. Heat again in 30-second intervals and stir until the mixture turns smooth. I heated everything for a total of 2 minutes. You can also use a double broiler to melt your chocolate.
  2. Scrape the chocolate onto a baking sheet line with parchment paper.
  3. Sprinkle Andes baking chips evenly over the melted chocolate, then the chopped Thin Mints.
  4. Chill in fridge for at least 30 minutes or until fully set. Break into uneven pieces.


Tell me about your favorite mint chocolate recipe or Girl Scout cookie flavor!


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