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!


26 Responses to “Mint Chocolate Bark”

  1. #
    Emily @ A Cambridge Story posted March 21, 2013 at 8:58 am

    What a good use for the (far too many) Thin Mint boxes in my pantry! I <3 Girl Scout cookie season!

  2. #
    Megan posted March 21, 2013 at 9:16 am

    This looks really good, and I think I have a bag of those Andes bits in the cabinet. I intended to use them for something at Christmas but never got around to it.

  3. #
    Shannon posted March 21, 2013 at 2:09 pm

    oh man. while i do love thin mints, samoas and tagalongs were always my favorite!

  4. #
    Amy @ Elephant Eats posted March 21, 2013 at 2:51 pm

    You’re SO SMART!!! putting those thin mints on chocolate bark, genius! I love choco mint and totally want some of this now….

  5. #
    Samantha Angela posted March 21, 2013 at 2:57 pm

    One doesn’t need an excuse to buy Mini Eggs.

    They’re a dietary staple of mine at Easter. Them and Hot Cross Buns.

    This bark sounds awesome. I’m a sucker for mint chocolate :-d

  6. #
    Daisy posted March 21, 2013 at 4:47 pm

    always been a big fan of the mint + chocolate combo. the bark looks awesome.

  7. #
    yummychunklet posted March 21, 2013 at 8:41 pm

    I grew up on Andes mints! Yum!

  8. #
    Simply Life posted March 21, 2013 at 9:17 pm

    I love fool-proof recipes like this that only involve a few ingredients!

  9. #
    Meghan posted March 21, 2013 at 9:30 pm

    My niece is a Daisy, and I ordered several boxes of Thin Mints from her. Can’t wait until they come in! :)

  10. #
    Colleen @ Culinary Colleen posted March 22, 2013 at 2:09 am

    Ohh my goodness…I love andes. I always forget about them! Need to make this!

  11. #
    Kelly Senyei | Just a Taste posted March 22, 2013 at 10:54 am

    Oh my heavens! This looks like the ultimate sweet and crunchy dessert. Thanks for sharing!

  12. #
    Rhonda (@diningalone) posted March 22, 2013 at 11:04 am

    I haven’t had an Andes candy in years! This bark looks awesome.

  13. #
    Joanne posted March 22, 2013 at 11:21 am

    There’s no way I could restrict my mint chocolate intake to once a year! This bark needs to be a daily kind of treat. :P

  14. #
    The Squishy Monster posted March 22, 2013 at 2:53 pm

    I do hope you saved me some! This sounds too incredible to pass up!!

  15. #
    Honey What's Cooking posted March 22, 2013 at 3:25 pm

    it’s been a while since i had mint chocolate, but i remember andes. wonderful bark. love it.

  16. #
    Erin | The Law Student's Wife posted March 22, 2013 at 3:50 pm

    Mint chocolate is definitely appropriate ANY time of year. Thanks for sharing this recipe!

  17. #
    Georgia @ The Comfort of Cooking posted March 22, 2013 at 6:17 pm

    I love chocolate and mint! This is a must-make!

  18. #
    Monica posted March 22, 2013 at 7:44 pm

    mmm…how funny I also had mint chocolate on my mind recently too. I think maybe St. Patrick’s Day infiltrated the mind more than I realized. I love the chocolate-mint combination (as well as many others!).

  19. #
    CCU posted March 22, 2013 at 10:39 pm

    I love this delicious mint and chocolate combo :D


  20. #
    Purabi Naha posted March 23, 2013 at 2:24 pm

    No-bake recipes are such fun! This recipe of mint-chocolate bark is delish and my kids are going to love these…no doubt over this! I am following you on Twitter now.

  21. #
    grace posted March 23, 2013 at 2:53 pm

    andes mints are sooo good. thin mints are no slouchers themselves, so all in all, this is a rockin’ bark!

  22. #
    Nicole @ Young, Broke and Hungry posted March 24, 2013 at 7:35 pm

    Andes Mints used to be my go to dessert when I was growing up because my mom would have a stash of them in the cupboard. Since then I have a deep fondness for chocolate and mint. This Mint Chocolate Bark is right up my ally.

  23. #
    Natalie posted March 25, 2013 at 9:32 am

    I love love love chocolate bark! This one looks great with the mint, such a good little snack.

  24. #
    Sues posted March 25, 2013 at 4:43 pm

    Mint is totally for all year round! And I love the idea of this recipe- way to make Thin Mints even better!! :)

  25. #
    Kerstin posted March 29, 2013 at 8:44 pm

    Thin mints and Andes? Yes, please – these sound great! I just made chocomint cookies – the flavor combo is one of my favorites :)

  26. #
    Molly Galler posted April 13, 2013 at 12:49 pm

    The Girl Scouts have been selling in the Harvard Square T. Thin Mints are impossible to resist!

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