Grasshopper Mint Chocolate Bark is a delightful and easy-to-make treat perfect for satisfying your sweet cravings or impressing guests with minimal effort. This recipe breaks down how to create this delicious dessert, making it accessible for bakers of all skill levels.
Key Ingredients for Grasshopper Mint Chocolate Bark:
- 12 ounces good quality semi-sweet chocolate chips (or chopped dark chocolate)
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract
- 1/2 cup crushed green and white mint candies (like candy canes or After Eights)
- 1/4 cup mini chocolate chips (optional, for extra chocolatey goodness)
- A pinch of sea salt flakes (optional, for finishing)
How to Make Grasshopper Mint Chocolate Bark:
Get ready for a simple yet incredibly satisfying dessert experience with this Grasshopper Mint Chocolate Bark. Its charm lies in its effortless preparation, taking less than 20 minutes of active cooking time, and the explosion of cool mint and rich chocolate flavors. The creamy chocolate base studded with crunchy mint candy pieces makes it a truly delightful treat, perfect for gifting or personal indulgence.
Step-by-Step Instructions:
- Prepare Your Baking Sheet: Line a baking sheet with parchment paper. This will prevent the chocolate bark from sticking and make for easy removal later. Make sure the parchment paper covers the entire surface of the baking sheet.
- Melt the Chocolate: In a medium microwave-safe bowl, combine the semi-sweet chocolate chips (or chopped chocolate) and the heavy cream. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as this can cause it to seize. Alternatively, you can melt the chocolate and cream in a double boiler over simmering water, stirring constantly until smooth.
- Add the Mint Flavor: Once the chocolate is smooth and melted, stir in the peppermint extract. Mix until it’s fully incorporated and the aroma of fresh mint fills the air.
- Incorporate the Mint Candies: Gently fold in the crushed green and white mint candies. You want to distribute them evenly throughout the melted chocolate. If you’re using mini chocolate chips, add them now as well. Reserve a small amount of the crushed candies and mini chips to sprinkle on top for decoration.
- Spread the Bark: Pour the chocolate mixture onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it into an even layer, about 1/4 inch thick. Aim for a relatively uniform thickness so the bark breaks easily into pieces later.
- Decorate and Chill: While the chocolate is still wet, sprinkle the reserved crushed mint candies, mini chocolate chips (if using), and sea salt flakes (if desired) over the top. Press them gently into the chocolate so they adhere.
- Set the Bark: Place the baking sheet in the refrigerator for at least 30-60 minutes, or until the chocolate is completely firm. You can also let it set at room temperature if your kitchen is cool, but refrigeration ensures a quicker and more controlled setting.
- Break into Pieces: Once the bark is fully set, lift the parchment paper off the baking sheet. Break the chocolate bark into irregular pieces by hand or by gently tapping the sheet.
Why You’ll Love This Grasshopper Mint Chocolate Bark:
You’ll fall in love with this Grasshopper Mint Chocolate Bark for its stunning visual appeal and the irresistible combination of cool mint and rich, creamy chocolate. It’s surprisingly budget-friendly to make at home, offering a gourmet-quality treat without the hefty price tag of store-bought confections, and that satisfying crunch from the crushed mint candies is pure bliss. Imagine breaking off a piece of intensely chocolatey goodness with a refreshing minty zing – it’s a delightful alternative to a classic chocolate chip cookie, offering a sophisticated yet simple indulgence.
This easy-to-make bark is perfect for holiday celebrations, thoughtful homemade gifts, or simply as a delightful afternoon pick-me-up, and it comes together in under 30 minutes, leaving you more time to enjoy its deliciousness. So why wait? Dive into this recipe and experience the joy of crafting your own exquisite Grasshopper Mint Chocolate Bark today!
Storing and Reheating Tips:
To store your Grasshopper Mint Chocolate Bark, ensure it is completely set and firm. The best method is to break it into pieces and store them in an airtight container. You can line the container with parchment paper to prevent sticking. Store the container in a cool, dry place at room temperature for up to 1 week. If your environment is warm or humid, it’s best to refrigerate the bark, where it will stay fresh for up to 2 weeks. Do not reheat this chocolate bark; it is best enjoyed cold or at room temperature. If freezing, wrap the pieces tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. It can be kept in the freezer for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Final Thoughts:
This Grasshopper Mint Chocolate Bark is a wonderfully simple yet incredibly decadent treat that’s perfect for any occasion. Encourage yourself to whip up a batch; you’ll be amazed at how easily you can create such a satisfying and delicious dessert at home.
Grasshopper Mint Chocolate Bark
Ingredients
Equipment
Method
- Line a baking sheet with parchment paper. This will prevent the chocolate bark from sticking and make for easy removal later. Make sure the parchment paper covers the entire surface of the baking sheet.
- In a medium microwave-safe bowl, combine the semi-sweet chocolate chips (or chopped chocolate) and the heavy cream. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as this can cause it to seize. Alternatively, you can melt the chocolate and cream in a double boiler over simmering water, stirring constantly until smooth.12 ounces good quality semi-sweet chocolate chips (or chopped dark chocolate), 1/4 cup heavy cream
- Once the chocolate is smooth and melted, stir in the peppermint extract. Mix until it’s fully incorporated and the aroma of fresh mint fills the air.1 teaspoon peppermint extract
- Gently fold in the crushed green and white mint candies. You want to distribute them evenly throughout the melted chocolate. If you’re using mini chocolate chips, add them now as well. Reserve a small amount of the crushed candies and mini chips to sprinkle on top for decoration.1/2 cup crushed green and white mint candies (like candy canes or After Eights), 1/4 cup mini chocolate chips
- Pour the chocolate mixture onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it into an even layer, about 1/4 inch thick. Aim for a relatively uniform thickness so the bark breaks easily into pieces later.
- While the chocolate is still wet, sprinkle the reserved crushed mint candies, mini chocolate chips (if using), and sea salt flakes (if desired) over the top. Press them gently into the chocolate so they adhere.1/2 cup crushed green and white mint candies (like candy canes or After Eights), 1/4 cup mini chocolate chips, 1 pinch sea salt flakes
- Place the baking sheet in the refrigerator for at least 30-60 minutes, or until the chocolate is completely firm. You can also let it set at room temperature if your kitchen is cool, but refrigeration ensures a quicker and more controlled setting.
- Once the bark is fully set, lift the parchment paper off the baking sheet. Break the chocolate bark into irregular pieces by hand or by gently tapping the sheet.