Grasshopper Chocolate Bark
This Grasshopper Chocolate Bark combines the chocolate and mint flavors from the famous cocktail without the alcohol – perfect for a St. Patrick’s Day party!
I have been head-over-heels in love with chocolate bark since I discovered peppermint bark over ten years ago. It’s become a Christmas tradition in my kitchen, and I have since added tons of different variations to my 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 an easy sweet (and green!) treat for St. Patrick’s Day, look no further!
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I have been a huge fan of Andes mints since I was a kid and my parents would take us to Olive Garden. Getting the check with those mints was always the best part, in my opinion. Bonus if the waiter was awesome and dropped a whole fistful on the table! I always keep a box of them in my candy stash, so there was no question I needed to use them in this minty bark concoction.
Chocolate bark has a lot going for it – it’s easy to make, it’s quick, it’s no-bake, it’s highly customizable, and it will keep for weeks in the refrigerator. I used the same basic formula for this bark that I use for just about all of my other ones. I added a little mint extract to the white chocolate layer – I 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
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
Instructions
- 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
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Walmart sells Andes baking bits..basically already broken up Andes mints
This bark looks so scrumptious & perfect for St Patricks Day!
xo
http://allykayler.blogspot.com/
I am falling in love with this very good to look and good to taste recipe. I will make it surely.
I’ve tried to dye melted white chocolate before with drops of food coloring and had it seize up. How do you keep it from doing this with the extract and coloring?
Hi Ryleigh, I actually didn’t do anything special, it all mixed together just fine. I will say though that I generally have issues melting white chocolate chips – they always seem to seize up on me at some point. I would recommend good quality white chocolate bars, and using a double boiler on the stove for the best results.
Hi Ryleigh, Chocolate and liquids do not mix because chocolate is actually oily. Most food coloring is liquid. They now make powder food coloring or even the gel colors seem to mix well into the chocolate. My family owns a candy store so I have never used chips in any of my recipies. I use Peter’s Ultra chocolate. The Ultra chocolate is easily melted in a heavy glass bowl in microwave. Trick is to only do 30 min at a time and stir. The chocolate will continue to melt even when not in microwave so stop once its smooth with very little clumps. The clumps will go away if you keep stirring. We use oil based extracts which mix well also. I have never used the liquid extracts. Good luck and I hope this helps ;)
Wow this is some really pretty bark! The colors are great and so festive for St Patty’s Day! Chocolate & mint always reminds me of the Girl Scout Thin Mint cookies – there is certainly nothing wrong with that!
I made a very low toned “OOoooooooo” when i saw this…green and minty seems to be exactly what i want for st. patrick’s day this year. good choice!
Chocolate and mint = my most favourite dessert flavours.
I actually used Andes mints in a mint/chocolate cookie I made for the Great Food Blogger Cookie Swap this past Christmas and while they were ab FAB, they were a bitch to peel. The chocolates, not the cookies.
Two of my favourites combined into this delicious looking bark!
This looks so beautiful …. I always have a problem with my almond bark layers popping apart when broken into pieces!! Any suggestions?
Hi Ju, I have heard this from a lot of people, but have never experienced it myself. I would recommend taking the bottom layer out of the refrigerator before it’s TOO hard – still a little soft (maybe 10 minutes), and then pour on the top layer. I think this should help the two layers fuse together.
I just made these for Christmas and I was sooooo disapointed they did not fuse together either. I did it just like you suggested above…….
ooooh… i don’t like mint… why is everybody posting about things that could be yummy without it!?!? hahahah
My grandma used to always have Andes mints at her house. She would have LOVED this bark. It looks just fabulous!
How could I have never thought of making peppermint bark with a St. Patty’s themed green? Somehow it’s a enjoy at Christmas type of indulgence. But, I think it’s time to be reminded that time of year doesn’t need to limit enjoyment. It should enhance it!
It is actually difficult to find mint extract where I live now. Have to go to the pharmacy, how weird is that?
Love this!!
What kind of white chocolate did you use? Would Almond Bark be an okay substitute? Looks delicious!
Hi Amanda, I used Ghiradelli baking bars. I think you could get away with substituting chocolate chips for the top layer, but I have never had much luck with using white chocolate chips – they never seem to melt smoothly enough. I have never used almond bark, but I think you would be okay with it.
Amanda, did the Almond Bark work? That’s what I have on hand and would like to try and make some.
Dang you! I just came from the grocery store and now I want to go back to get the ingredients to make this! I love chocolate + mint! (and green!)
Oh wow that is a great bark! I love how thick it is! The thicker it is the more goodness you get! Looks great!
Fantstic recipe! Great for nibbling on!!
I’ve never made bark before, so I’m thinking I’m definitely going to have to try soon. I love the color of this bark. Mint and chocolate were made for each other!
Quick question from one baker to another: where did you find mint extract? I’m having a devil of a time since my Market District and Target don’t have them. Thanks :)
Hi Katy, I just found it in the regular supermarket, with the other extracts. I wonder if it gets sold out around this time of year?
I found it at Target! Only one brand carried it tho… I got it in the McCormick row.
Mint and chocolate is a killer combo, and with the mints scattered on top? MMMMM! Looks fantastic!
Toooooo easy! And so delicious!
What a great twist for a St. Patty’s day treat, I’m going to make it today.
I do make peppermint bark for Xmas but often the layers separate when I cut or break it. Any suggestions how to avoid that?
Hi Betsy, I have heard this from a lot of people, but have never experienced it myself. I would recommend taking the bottom layer out of the refrigerator before it’s TOO hard – still a little soft (maybe 10 minutes), and then pour on the top layer. I think this should help the two layers fuse together.
Andes mints are the best! I love how they’re incorporated in this bark. Such a pretty, tasty treat for one of my favorite holidays!!
Love how bright this turned out! I love a good, vibrant, green when I use food colouring. I bet this tastes awesome too!
Looks perfect for St. Patty’s Day! I am not into mint, but once again, my wife and her entire family would adore this. Very pretty!
Ooh, I definitely want to try the salted caramel one! You should enter this in We Should Cocoa – the theme this month is something green (and chocolate)! Also I run a monthly challenge called Alphabakes, and our letter for this month is M – so you could enter your mint chocolate bark in that as well if you like!
Oh this is fabulous. It’s like an Andes mint met a Thin Mint that met white chocolate in the recipe..I WANT! :)
So pretty and yummy looking! Your pictures are amazing!
I love all of your recipes whether they have alcohol in them or not. This bark is so pretty and has the perfect colors for St. Patrick’s Day. Or any day for that matter. What a fun and easy treat.