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Mint Chocolate Chip Bark is a delightful, no-bake dessert that combines the refreshing flavor of mint with the rich, indulgent taste of chocolate. This simple yet satisfying treat is perfect for those who crave something sweet without the need for extensive baking. It’s a fantastic recipe for busy families looking for a quick dessert option or health-conscious individuals wanting to indulge without guilt. The combination of dark chocolate, fresh mint, and crunchy chocolate chips makes it a unique and flavorful option that can be enjoyed at any time of the year.

Cool Mint Chocolate Chip Bark

Discover the joy of making Mint Chocolate Chip Bark, a no-bake dessert that perfectly combines refreshing mint and rich chocolate. This easy recipe allows for endless customization, catering to different dietary preferences. With just a few simple ingredients, you can create a delicious treat that's great for any occasion or simply to satisfy your sweet tooth. Enjoy the health benefits of dark chocolate and fresh mint while delighting in this delightful snack that everyone will love.
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Ingredients
  

12 ounces of semi-sweet chocolate chips

12 ounces of white chocolate chips

1 teaspoon peppermint extract

1 cup (about 4 ounces) peppermint candies, crushed

1/2 cup mini chocolate chips

A pinch of sea salt (optional)

Parchment paper for lining

Instructions
 

Prepare the Baking Sheet: Start by lining a baking sheet (approximately 9x13 inches) with parchment paper, allowing some overhang for easy removal later.

    Melt the Semi-Sweet Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between until the chocolate is fully melted and smooth. Be careful not to overheat.

      Spread the Layer: Pour the melted semi-sweet chocolate onto the prepared baking sheet and use a spatula to spread it evenly, creating a smooth layer. Place the sheet in the refrigerator for about 15 minutes to set.

        Melt the White Chocolate: While the semi-sweet layer is cooling, melt the white chocolate chips in a separate bowl using the same microwave method as before until smooth.

          Add Flavor: Once the white chocolate is melted, stir in the peppermint extract until well combined.

            Layer the White Chocolate: Remove the baking sheet from the fridge. Pour the melted white chocolate over the set semi-sweet layer and use a spatula to spread it evenly.

              Add Peppermint Crunch: Sprinkle the crushed peppermint candies and mini chocolate chips evenly over the top of the white chocolate layer. For an extra touch, lightly press them down to ensure they adhere.

                Create a Swirl (Optional): Use a skewer or knife to gently swirl the chocolate layers together for a marbled effect.

                  Set the Bark: Place the baking sheet back in the refrigerator for at least 30 minutes or until the bark is completely set.

                    Cut and Serve: Once set, remove the chocolate bark from the fridge and gently lift it out of the pan using the parchment overhang. Place it on a cutting board and cut it into pieces using a sharp knife.

                      Store: Store the mint chocolate chip bark in an airtight container at room temperature for up to two weeks, or in the refrigerator for a crispier texture.

                        Prep Time: 15 minutes | Total Time: 1 hour (including setting time) | Servings: 16 pieces