Mint Chocolate Bark features a crisp graham cracker base, a cool and creamy mint filling, and a rich layer of smooth chocolate on top, creating a decadent treat with the perfect balance of crunch, sweetness, and refreshing minty indulgence.

If you love all things mint chocolate, you’ll also like my No Bake Thin Mints! These easy Thin Mints taste just like the real thing — crispy, minty and chocolate-y and you only need 4 ingredients to make them!

Why you’ll love this recipe:

There’s peppermint bark… and then there’s this. We’re talking about a three-layer masterpiece that takes the idea of Andes Mint bark and cranks it up to full-on dessert status. Imagine a crunchy chocolate graham cracker base, topped with a fluffy, creamy peppermint filling, and sealed with a smooth layer of melted chocolate—sprinkled with chopped Andes Mints, of course.

This isn’t just bark. This is holiday magic in every bite. And it might be the best thing you make all season! There’s something undeniably nostalgic about mint and chocolate together—it feels like the holidays, no matter what month it is. But adding that buttery graham cracker crunch and cool peppermint cream elevates this from just another bark to something closer to a candy bar or a layered dessert square. It’s comfort food in its most polished form.

If you’re the type of person who loves a Thin Mint straight from the freezer or can’t resist those green foil-wrapped Andes after a nice dinner out, this dessert is tailor-made for you. It’s like your favorite mint chocolate treat grew up, got fancy, and invited you to the party.

Whether you’re baking for the holidays, looking for a new no-fuss crowd-pleaser, or just treating yourself to something that tastes like joy, this Andes mint chocolate bark with a chocolate graham base hits every mark. It’s the kind of treat that makes people pause mid-bite and say, “Wait… what is this?!” It’s rich but refreshing, nostalgic but elevated, and totally irresistible.

Ingredients you’ll need:

Chocolate graham crackers
White chocolate chips
Butter- softened
Heavy whipping cream
Peppermint extract
Green food coloring
Powdered sugar
Semi-sweet chocolate chips
Vegetable oil
Andes Mints- chopped

While the mint-chocolate combo feels like it was made for cozy winter nights and festive get-togethers, there’s no rule saying you can’t enjoy this bark year-round. In fact, it’s an ideal fridge dessert for summer when you want something cool and sweet without turning on the oven.

Regular peppermint bark is great. But this version? It’s got texture, layers, and that nostalgic Andes Mint flavor with a grown-up twist.

Here’s why this version wins:

That crunchy base. Chocolate graham crackers add the perfect structure and flavor.
The peppermint cream layer. Light, sweet, and minty—it’s like a peppermint patty went to pastry school.
Silky chocolate topping. Rich, glossy, and studded with Andes Mint pieces for that perfect mint-chocolate snap.
It’s basically no-bake. Just some melting, mixing, layering, and chilling.

Let’s be honest—there’s something impressive about a dessert with layers. When people see that crisp graham base, fluffy mint filling, and glossy chocolate topping, they immediately think, “Oh, you really went all out!” But the secret? It’s way easier than it looks.

This bark delivers that high-end chocolate shop vibe with ingredients you probably already have in your pantry. No need for expensive ingredients or complicated steps—just simple, satisfying components that come together to make something truly special.

How to make the best Mint Chocolate Bark:

Line a baking sheet with parchment paper or a silicone baking mat, then break each graham cracker sheet in half and position the graham cracker squares to cover the bottom of the baking sheet.
Pour the white chocolate chips into a microwave safe bowl and microwave in 30 second intervals, stirring in between, until melted and smooth.
In a medium mixing bowl, combine softened butter and the melted white chocolate, mix until smooth, then add in the heavy whipping cream, peppermint extract, and green food coloring, mix again to combine.
Pour in the powdered sugar, then mix again until smooth. Evenly spread the peppermint filling over the graham crackers, then set aside.
In another microwave safe bowl, combine semi-sweet chocolate chips with vegetable oil, then microwave in 30 second intervals, stirring in between, until melted and smooth.
Evenly spread the melted chocolate over the peppermint layer, then sprinkle with chopped Andes Mints.
Transfer to the fridge for at least 30 minutes to set the chocolate before cutting or breaking the bark into pieces.

One batch of this bark goes a long way, making it an ideal homemade gift. Slice it into clean bars or break it into rustic shards, wrap in parchment and twine, and you’ve got a thoughtful, gourmet-looking present for teachers, neighbors, coworkers, or hosts. It’s an easy, affordable way to give something personal—and delicious.

And let’s be real: peppermint bark is a lot more exciting when it has three glorious layers of texture and flavor. People will think you spent way more time on it than you actually did!

This bark stores beautifully in the fridge or freezer, which makes it the ultimate prep-ahead dessert too. Planning a party? Make a tray a few days in advance and forget about it until it’s time to impress. Craving something sweet late at night? Keep a stash hidden in the back of the freezer (your secret’s safe with me).

If you’re looking for something easy, crowd-pleasing, giftable, and unforgettable—this is it. So do yourself a favor: grab some chocolate graham crackers, whip up that minty filling, melt that chocolate, and prepare to fall in love.

My top tips:

LINE YOUR PAN: Don’t skip the step of lining your pan with parchment paper or a silicone mat! Lining your pan prevents the bark from sticking and makes it easy to peel up and break or cut into pieces once chilled.
MELTING CHOCOLATE: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. White chocolate can be especially temperamental and prone to clumping, so it’s important to melt it down slowly.
ELECTRIC MIXER: I do recommend bringing out your electric mixer to mix the peppermint filling because it makes combining the ingredients a breeze and whips a lot of air into the mixture making it extra smooth and creamy!
PEPPERMINT EXTRACT: Be sure you are using peppermint extract — don’t be tempted to use spearmint, or all-purpose mint flavoring — you’ll wind up with something that tastes of toothpaste, and that’s not what we’re after!
FOOD COLORING: I recommend using green gel food coloring because it has a higher concentration than liquid and it won’t impact the consistency of your filling to get a good green color. All food coloring is different, so start with a small amount and remember that you can always add more, but you can’t take it away!
VEGETABLE OIL: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth melted chocolate every time! The vegetable oil thins out the chocolate and makes it much easier to evenly spread over the bark.
TOPPING: The wet chocolate acts as a glue for the mint candy pieces to stick to, so it’s important to top these with chopped Andes Mints before the chocolate coating has set. If you can find Andes Mint baking chips, you can use those here as well!
CHILLING: You can let this bark set at room temperature, but it will take hours for the chocolate to fully harden. To speed up the process, feel free to place it in the fridge or freezer for 30 minutes to set the chocolate layer.
STORING: Transfer any leftover brownie bark into an airtight container and store in the fridge for up to 1 week. This bark can also be frozen for up to 3 months!

Looking for more bark recipes? Check these out!

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