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Mint Chocolate Cookie Bark

If you’re a fan of all things chocolate and mint this delectable Mint Chocolate Cookie Bark will hit the spot. It’s made using only three simple ingredients and it’s so easy to prepare the whole family can get in on the action. It’s a tasty confection to make for the holidays or any special occasion when you need a sweet treat in a hurry.

Mint Chocolate Cookie Bark

Easy Mint Chocolate Cookie Bark Recipe

If you enjoy the flavor combination of chocolate and mint this easy sweet cookie bark recipe is for you! It only takes three ingredients to make and Chocolate Mint Cookie Bark: (Scroll down for full printable recipe.)

  • Line an 11 x 15-inch rimmed  jelly roll pan or similar with wax paper. Set aside.
  • Melt the candy coating in the microwave per the instructions on the package.
  • Break the cool mint Oreo cookies in a large plastic storage bag, using a rolling pin or the flat side of a meat mallet, leaving some chunks.
  • Pour the crushed cookies into a large mixing bowl setting aside around 2/3 cup to garnish the top. 
  • Pour the melted candy coating over the the crushed cookies in the mixing bowl. Stir until evenly coated.
  • Pour the chocolate mixture onto the wax paper lined baking sheet spreading evenly from end to end.
  • Immediately sprinkle the top with the reserved cookies and crème de menthe candy morsels. 
  • Refrigerate for 30 minutes or until firm.
  • Peel away the wax paper then cut or break into the desired shapes and enjoy! 
Mint Chocolate Cookie Bark

How to Make the BEST Mint Chocolate Cookie Bark Recipe

  • Ingredients you’ll need to make homemade Mint Chocolate Cookie Bark: Two 16 ounce packages of almond bark or chocolate candy coating i.e. Candiquik.
  • One 15.25 ounce package of cool mint Oreo cookies.
  • 2/3 cup of crème de menthe candy baking morsels i.e. Andes. You can find these on the baking aisle of most grocery stores with the other baking chips.
  • Kitchen tools you’ll need: One jelly roll pan or rimmed sheet pan lined with wax paper.
  • One large gallon size plastic Ziploc bag for crushing the Oreo cookies.
  • One large mixing bowl and a large spoon or nonstick silicone spatula for mixing the melted chocolate coating with the crushed cookies.
  • A rolling pin or meat mallet to crush the cookies. If using a meat mallet use the smooth side.
  • To make this, the candy coating is melted and then combined with crushed cookies. Pour it onto a rimmed baking sheet, then garnish the top with broken cookies and candy pieces. That’s it. The hardest part of this recipe is the chill time required to allow the cookie bark to set-up.
  • Serve this bark as a handheld sweet treat for the holidays, package it and give it as an edible gift or share with friends and family.
  • It could also be a fun treat for St. Patrick’s Day due to the green in the mint filling of the Oreo cookies.
  • Store Mint Chocolate Cookie Bark in an airtight container at room temperature for up to one week.
Mint Chocolate Cookie Bark

More Cookies and Sweet Treats to Make

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Helpful Kitchen Items: 

Mint Chocolate Cookie Bark

Prep Time10 minutes
Cook Time10 minutes
Chill time30 minutes
Course: Dessert
Cuisine: American
Keyword: mint-chocolate-cookie-bark
Servings: 3 lbs
Author: Melissa Sperka

Ingredients

  • 2 16 oz packages chocolate candy coating i.e. Candiquik or almond bark
  • 1 15.25 oz package cool mint Oreo cookies crushed, divided use
  • 2/3 cup crème de menthe candy baking morsels i.e. Andes

Instructions

  • Line an 11 x 15-inch rimmed  jelly roll pan or similar rimmed pan with wax paper. Set aside.
  • Melt the candy coating in the microwave per the instructions on the package.
  • Break the cool mint cookies in a large plastic storage bag, using a rolling pin leaving some chunks. Pour into a large mixing bowl. Set aside 2/3 cup to garnish the top. 
  • Pour the melted candy coating over the the crushed cookies in the mixing bowl. Stir with a large spoon or silicone spatula until evenly coated.
  • Pour the chocolate mixture onto the prepared baking sheet spreading even thickness from end to end.
  • Immediately sprinkle the top with the reserved cookies and crème de menthe candy morsels. Set the pan into the refrigerator for 30 minutes or until set.
  • Peel away the wax paper then cut or break into the desired shapes.
  • Store in an airtight container at room temperature for up to 1 week. 
  • Please Note: Servings will vary depending on the size of the pieces.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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