St Patricks Mint Chocolate Bark

Last March, my kitchen smelled like pure peppermint happiness for three solid days. I'd intended to make just a small batch for a friend's St. Patrick's Day gathering, but chocolate swirling is strangely addictive. The moment that white chocolate hits the dark and starts dancing together, something magical happens.

My roommate walked in while I was mid-swirl and asked if I'd accidentally dyed something green again. She stood there watching me drop those little green candies on top like I was conducting a tiny edible confetti experiment. We ate the first batch straight off the parchment paper, standing over the counter, barely waiting for it to set.

Ingredients

• Dark chocolate: Go for at least 60% cocoa here because the sweetness from the white chocolate needs something rich to play against
• White chocolate: Real white chocolate with cocoa butter melts more smoothly than the fake stuff and tastes infinitely better
• Peppermint extract: A little goes a long way so resist the urge to dump in half the bottle
• Green candy-coated chocolates: These add pops of color and a satisfying crunch that contrasts with the smooth chocolate
• Green sprinkles or sanding sugar: Purely for the festive factor but they make everything look more celebratory
• Pistachios: Optional but they add this earthy crunch that keeps the bark from being one-dimensional

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper or a silicone mat because chocolate sticks to everything and you will cry when you have to chisel it off later

Melt the dark chocolate:

Set up a double boiler or use the microwave in 30-second bursts, stirring between each until it's glossy and smooth

Add half the mint:

Stir in half the peppermint extract until it's fully incorporated, then pour and spread the dark chocolate into an even rectangle on your prepared sheet

Melt the white chocolate:

Wipe out your bowl or grab a clean one and melt the white chocolate using the same gentle method, stirring constantly

Layer and swirl:

Pour the white chocolate over the dark layer, then use a skewer or toothpick to marble them together with just a few passes through the chocolate

Add the festive toppings:

Scatter green candies, sprinkles, and pistachios over the top immediately while the chocolate is still soft, pressing them in gently

Chill until set:

Refrigerate for about 45 minutes until the bark is completely firm and breaks with a satisfying snap

Break into pieces:

Use your hands to break the bark into irregular shards because neat squares are boring and rustic looks better anyway

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I brought a platter to work and people literally hovered around it like sharks. Someone asked if I'd bought it at some fancy bakery, which is the highest compliment you can get for something that took twenty minutes and zero actual baking skill.

Making It Your Own

Swap the green candies for chopped Andes mints if you want double the mint intensity. Sometimes I'll throw in crushed candy canes if I have leftover holiday ones stashed in the pantry.

The Swirl Technique

Don't overdo the marble effect or you'll end up with muddy brown chocolate instead of those pretty ribbons. Three or four passes with your skewer is plenty.

Timing Is Everything

Have all your toppings ready before you pour that white chocolate layer. Once the chocolate starts cooling, those sprinkles and candies won't stick properly and you'll end up with a sad sparsely topped situation.

• Work in a cool kitchen because warm chocolate and a warm room do not mix
• Break the bark into different sizes so people can choose their portion
• Make extra because it disappears faster than you expect

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This is the kind of recipe that makes people think you're way more fancy and skilled in the kitchen than you actually are. That's the best kind of recipe.