Mint Chocolate Cookie Bark is layers of mint cookies, melted white chocolate and Andes mints! It’s simple to make and tastes amazing!! Perfect for the holidays!
♡The Best of 12 Days of Sugar – Day 1♡
It’s December 1st today, which means it’s the day of the year I should be starting my annual 12 Days of Sugar.
We all know this year has been a doozy and looked completely different than any of us could have ever imagined. It’s been a really hard year for everyone and losing my sister a couple weeks ago just added to the extreme sadness and struggles this year has brought.
Needless to say, I’ve had a hard time getting my heart and soul into this year’s 12 Days of Sugar. I debated even doing it at all this year, but then I started feeling guilty. So this year’s 12 Days of Sugar is going to be a little different . . . it’s going to be the Best of the 12 Days of Sugar. Instead of 12 new recipes, I’m going to spotlight some of my all time favorites from the last eight years of my 12 Days of Sugar (holy cow I’ve been doing it that long?). I will throw in a few new recipes, so don’t fret.
However, I should warn you to be prepared for some possibly ugly photos because I just don’t have it in me to make and update photos for some of the older recipes I’ll be spotlighting.
I’m sorry it’s a little different this year, but I’m sure you all can understand. I promise you will be reminded of some yummy things that you may never have even seen before. So sit tight and enjoy the ride (or may I should say enjoy the reruns 😂).
I am starting Day 1 off with a new recipe. . .
Mint Chocolate Cookie Bark.
You’re going to love this bark! I had to make a second batch because my boys devoured it before I could get photos of it. It’s simple, crazy good and super festive looking.
How to make Mint Chocolate Cookie Bark:
- Place the cookies in an 8 inch square pan lined with parchment paper.
- Melt the oil and white chocolate melting wafers until smooth. Stir in mint extract and green food coloring to get the chocolate a nice green color.
- Pour mixture over the cookies and set aside.
- Melt the oil and Andes mints together, stirring until smooth.
- Drizzle mixture over the top of the melted white chocolate layer.
- Using a butter knife, gently swirl a few times.
- Roughly chop the reserved mints and a few cookies and sprinkle over the top. Store in refrigerator to set up.
- 1 pkg. (10oz) fudge mint cookies (Keebler or any store brand work)
- 2 tablespoons coconut or vegetable oil, divided
- 11 oz white melting wafers (or white chocolate chips*)
- 2 to 3 drops peppermint oil (or ½ tsp mint extract)
- 1 pkg (4.67 oz) Andes mints divided (set aside 4 or 5 mints)
- green food coloring
- Line an 8×8 pan with parchment paper, lay in a single layer 16 fudge mint cookies. Set aside.
- In a small bowl, add 1 tablespoon coconut oil to the melting wafers. Cook for 1 minute in the microwave. Stir well and continue to cook in 30 second increments, stirring after each, until melted and smooth. Stir in peppermint oil (or mint extract) and two to three drops of green food coloring. Pour mixture over mint cookies and set aside.
- In a small bowl, mix together 1 tablespoon oil and the unwrapped Andes mints (setting aside 4 to 5 mints). Cook for 45 seconds in the microwave. Stir well and continue to cook in 15 second increments, stirring after each, until melted and smooth. Pour over white chocolate layer and carefully spread.
- Using a knife or spatular, swirl a few times (I only do a few runs through).
- Roughly chopped the reserved mints and a few fudge mint cookies and sprinkle evenly over the top of the chocolate mixture.
- Place in the refrigerator for two hours or until completely set. Once set, remove chocolate from package and cut or break into smaller pieces. Store in a cool, dry place.
- If using white chocolate chips, be careful when you’re melting them because they can seize up. After the first minute of cooking them, reduce the power level to 50% for the 30 second increments.
Recipe Source: Adapted slightly from Mom on Timeout