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!
This looks amazing!
Mint chocolate is possibly my favourite ever combo. x
Izzy |http://www.pinchofdelight.com
I looks so good!! ♥♥
What other brand names do you or you buy instead of 1 box (4.67-ounces) Andes Crème de Menthe Thins, Since i live in Ontario, Canada, I do not think we have this brand name menthe thins, when i go to the store, ppl that work there are not helpful and do not know what to buy in trade of it…. any idea’s? please and thank-you.
Hi Angela, I don’t know of any other brand names, but you may want to ask for chocolate mints, creme de menthe candies, Andes mints, Andes candies or candy. I hope that helps!
Thank you for this recipe! I have been eyeing it since last year and finally decided to make it yesterday.
It turned out great! I did follow your directions on white chocolate and poured dark chocolate about 7 min after keeping white chocolate in the fridge – layers didn’t separate! Also, I did use green gel food coloring and mint – everything turned out well. MANY THANKS!
But Why mint and not peppermint?? IS that different?
Hi Vaiva, Yes, they are very different flavors!
This has been on my to-make list for soooo long and I finally got around to making it this weekend. I actually wanted to wait until I got the actual Andes mints, which I can’t find in Canada, and had to wait until my trip to the States. Anyway, the bark turned out fantastic! Thanks for the great recipe!
I was browsing today to choose some new candy recipes for a Holiday Treats sale my church is having. When I saw this recipe, I wondered if anyone had seen and tried Guittard’s green mint chips instead of using food coloring and mint extract in white chocolate. I live in the Kansas City area and can find these in the Super Target stores. Love all your barks!
How come you can’t use peppermint extract in this recipe?
Mint and peppermint are two different, distinct flavors. You don’t want a peppermint flavor in this, it’s meant to be just regular mint.
I couldn’t find the mint extract, so I used Mint and Peppermint Extract, but used half of the amount – didn’t seem to overpowering or anything. Also, I couldn’t find the Andes chocolates, so I used York Peppermint Patties – this worked great and were a little softer to bite into. It seemed to turn out good – not too minty or anything. I may try doing the full amount of extract next time…
Be sure to use white chocolate, not white baking chips. I suggest adding more than 1 teaspoon of mint extract. Before cutting bark into pieces, let it sit for 10-15 minutes to warm slightly. It will be much easier to cut.
how much mint exact should be added to the white chocolate?
Per the recipe, 1 teaspoon.
I actually made this for New Year’s. I didn’t have yellow coloring, so I ended up with blue and brown. The BF picked the blue. Anyway, our friends loved it and my co-workers demolished what was left.
Just made this with my 3 yr old! It was super fun to make and sooo yummy! First time ever making any kind of bark… this would be a great addition to our Christmas goodies boxes we give to neighbors/teachers/bus drivers! Thank you for this recipe!
this looks delicious!! What size baking sheet do you use?
Hi Michelle, My cookie sheet is 14×17, although I don’t spread the whole way to each of the edges, just into a nice even layer.
I made this with Ghirardelli white and semi sweet chips. Using bars would have been about $25 just for one pan! I used creme de menthe flavoring (for candy) and icing color paste (both by Wilton and found at Michael’s). My white chips did not seize up.
I made this to give to my son’s teachers for a Christmas gift. Unfortunately it didn’t cover the entire bottom of the cookie sheet, so I hope I have enough. I unwrapped the Andes mints and put them in the freezer in a ziploc bag, and later I broke them up with my rolling pin. I also cut the amount of mint extract in half, so it wouldn’t end up too minty. I can’t wait to see how it turns out; it looks delicious.
Hi, I was curious why you didn’t use peppermint extract. Is it a flavor thing?
Hi Sandy, Regular mint extract is the flavor that one would normally associate with things like Andes mints, mint chocolate chip ice cream, and things like that. Peppermint is a much different flavor (more reminiscent of candy canes), so you don’t want to substitute one for the other in recipes.
I made this today with Toll House white chocolate chips and a double boiler. My white chocolate def seized up on me once I added the mint. I will attempt it with the baking squares next time. Not sure if this will solve the problem.
How would dark chocolate work? Also. how long could you freeze this bark? Love anything grasshoppery!!!
Dark chocolate would be great! You could freeze this, but it’s also perfectly fine in the refrigerator, in a covered container, for up to a few weeks.
I was wondering how you died your chocolate? I usually use almond bark when making chocolate treats and as soon as you add any food coloring to it it sezes up and becomes to hard to work with. I saw on a previouse comment you said you use ghiradelli baking bars, but I’ve never heard of that before I’m wondering if they are made differently and that’s why you are able to use food coloring. Just looking for some guidance if you have and answer :/ thanks so much
Hi Julia, I buy the Ghiradelli chocolate in the baking aisle of the local grocery store. They come in 4-ounce bars of either unsweetened, 60% bittersweet, semisweet, milk chocolate, and white chocolate. My guess is that the difference is white chocolate is used, vs. almond bark, which is made of vegetable fats instead of cocoa butter. I’ll use almond bark (or candy melts) for drizzling or dipping, but for such a large amount of chocolate, I think using real white chocolate is much better, flavor-wise.
Do you know if these can be frozen for a period of time?
Hi Kristy, You could probably freeze it, but you can easily refrigerate this for up to 2 or 3 weeks without a problem.
I love peppermint bark so i was excited to find this. I just finished making it. I only used a tiny bit of mint because i was scared to get overly minty. I did use white chocolate chips (didn’t read the comments until just now, had already bought white chips) but I didn’t have any issues.. I used the microwave defrost setting. It looks good, I’m waiting for it to harden.. thanks for the recipe!
Does the recipe say 16 (sixteen ounces) ounce box of each chocolate or does it mean one 6 ounce box of of each chocolate?
16 ounces of each chocolate.
What size pan did you use?
Hi Shannon, I just used a cookie sheet.
This recipe looks great! Can’t wait to try it out! Just shared it on Pinterest! Also, love this site! I will be back!
-Amy Kelsch
Mindful Shopper Blog
Looks like a great recipe to try…there are green mint chips made by Guittard that are fabulous. The mint chips would probably work too.
How easy! I’m thinking this would also be great to tuck into an Easter basket…in fact, I’m going to make this recipe, place a few pieces in cellophane bags and tie with ribbon. It’s a multi-holiday recipe!
What could you use instead of Andes Mints, since we don’t have them here in Canada this time of year? :)
Hi Caitlin, Andes also makes baking chips, which are similar to things like chocolate chips, peanut butter chips or the Health bits. They are in the baking aisle near those things – check there!
Wow…YUM!
OK so I just made this, and it was super simple. And yummy. Honestly, the toughest part is just cutting apart the bark once it’s cooled!
This looks yummy. Too late I only saw this one, too late to do for St Paddy’s. But that won’t stop me. Will make soon!