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.
Recipe Source: Adapted slightly from Mom on Timeout