Holiday Cookie Countdown: Grasshopper Bark

Grasshopper Bark 1_small
I always do one or two candy bark recipes for the holidays because they’re so darn easy.

This one is no exception — I whipped it up in 20 minutes flat (and that includes the chilling between layers) — but it’s so beautiful to look at with the contrasting mint and chocolate colors. And trust me, it’s even better to eat. I tried to wrap this up and store it in the freezer until Christmas, but little hands kept opening the freezer and taking out pieces until they were gone.

Easy? Check. Beautiful? Check. Delicious? Check. Check.

What more could you ask for?

p.s. Pay close attention and get mint extract, not peppermint extract. Both are readily available at the grocery store.

Holiday Cookie Countdown: Grasshopper Bark

Holiday Cookie Countdown: Grasshopper Bark


16 ounces almond bark

1 teaspoon mint extract (NOT peppermint extract)

Green food coloring

16 ounces semisweet chocolate, chopped

1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped


Line an 11x17 baking sheet with parchment paper or a silpat liner and set aside. Follow package instructions for melting almond bark. Once melted, let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.

Spread the almond bark mixture onto the prepared pan in an even layer. Do NOT feel the need to cover the entire pan -- just spread to an even level of thickness. (I left the corners of my pan unfilled.) Refrigerate for 10-15 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 let sit for a few minutes to cool slightly, stirring occasionally. Pour over the chilled almond bark 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.

Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks. Freezes for up to 3 months.

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