St. Patrick’s Day Green Chocolate Bark is a fun, festive way to celebrate this glorious Irish holiday. White chocolate chips, green coloring, Andes creme de menthe thin candies, green sparkling sugar, and shredded coconut is all you need to make this mouthwatering chocolate bark. With a lovely undertone of mint flavor throughout, it makes this bark positively delicious!
Everyone loves an excuse to make a special holiday treat and what better way to honor St. Patrick’s Day than with something green – of course! This is an easy, no fuss, and no-bake dessert for everyone to enjoy!
After you learn how to make this homemade green chocolate bark, you’ll want to come up with your own creations for St. Patrick’s Day.
And why not? It’s so much fun!
About St. Patrick…
Saint Patrick’s Day is a cultural and religious holiday held on March 17th, the foremost patron saint of Ireland. The day commemorates Saint Patrick and the arrival of Christianity in Ireland and celebrates the heritage culture of the Irish in general.
Celebrations generally involve public parades, festivals, special foods, dancing, drinking, and the wearing of green attire. It’s a fun and lively holiday and everyone enjoys being part of the celebration.
This St. Patrick’s Green Chocolate Bark is delicious!
Make it, share it, or gift some to the people you love! It will bring a smile to everyone who takes a bite.
So come along and let me show you how to make our St. Patrick’s Day Chocolate Bark in 3 easy steps!
Ingredients for St. Patrick’s Day Green ChocolateBark: (your shopping list)
1 (12 ounces) package Toll House Premier White Morsels (white chocolate chips)
1 package Andes creme de menthe thins candy
a sprinkle of green sparkling sugar ( I used India Tree)
one box of Wilton Gel Food Colors
How To Make This Green Chocolate Bark? (Step-by-Step!)
1. First, this chocolate bark is made like all other barks. Melt white chocolate chips in a double boiler, and add in about 8 to 10 drops of pastel green gel coloring. If you prefer a deeper green color, start with a few drops, and increase the amount to the shade of green you desire.
2. Next, spread the melted chocolate over a prepared-lined baking sheet. Use the back of a spoon to spread the chocolate evenly into a single layer.
3. Then top with chopped Andes thin mints, green sparkling sugar, some shredded coconut, and white chocolate chips.
4. Lightly press on top to ensure they settle into the chocolate. Allow cooling completely before cutting into pieces. Store chocolate bark in a sealed container.
Make It Your Own!
What I love best about the chocolate bark recipe is that it is easy to change the recipe around and make it something new. You can change the recipe and get creative with simple changes. Have fun and add in different things like:
Add some green-colored M&M candies on top.
Add more green sprinkles to your liking and even more coconut.
Try topping it with some crushed Oreos cookies, the ones with the green filling.
Crushed candies, nuts, and dried fruits will work too.
Whatever you do, enjoy making chocolate barks and creating lifetime memories with family and friends.
And don’t worry, it doesn’t have to be perfect! I know mine isn’t! 🙂
MORE EASY BARKS!
You may enjoy our:
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- 1 package (12-ounces) of white chocolate chips
- 8 to 10 drops of green Gel Food coloring
- 2 tsp. sparkling green sugar
- 10 to 12 Andes creme de menthe thin candies, coarsely chopped
- shredded coconut
- First, line a baking sheet with parchment or wax paper. Then on a cutting board, coarsely chop about 10 to 12 Andes mint candies and set them aside.
- Using a double boiler and over low heat, melt white chocolate chips, gently stirring until it melts.
- Be careful not to overheat white chocolate, or it will seize up. Stir in a few drops of green gel coloring. Continue to stir and add in more drops until you reach the desired shade of green.
- Pour the melted green chocolate out onto a parchment-lined baking sheet, and spread it out to any shape you like. I shaped into a rectangular shape.
- Scatter on top with some Andes mint candies and some white chocolate chips and lightly press on top to ensure it settles into the green chocolate layer.
- Then sprinkle on top with some shredded coconut. I pressed some shredded coconut around the edges of the bark. Then top with a sprinkle of green-colored sparkling sugar.
- Place the baking sheet into the fridge to cool and firm up about 1 hour.
- When the chocolate is completely hardened, cut into pieces with a heavy knife.
- Store in a sealed container at room temperature or in the refrigerator.
- Yields: about 14 to 16 pieces