Marbled Mint Bark mint or toffee versions!
Marbled Mint Bark mint or toffee versions!
Marbled mint bark just needs a few ingredients to make this holiday a classic. Top with crushed candy bars, toffee or nuts!
We love peppermint treats like peppermint brownies, peppermint chocolate fudge, and peppermint Oreo fudge. This marbled mint bark is definitely on the list too, so delicious!
Beautify those cookie trays!
One of my favorite things to eat in December is tree bark. I’ve loved it over the years and prefer to make it because it’s so easy.
Every year my mom, sisters, sister-in-law and myself get together to swap cookies and make cookie plates. After each plate is assembled, I like to add some pretty bark to each plate to make it look even better! ! We wrap it nicely and add cute labels and bells. Friends and neighbors go crazy about it.
Today’s version of bark is Marble Bark. For half the batch, I added crushed candy bars and other pieces of toffee. Both are popular in our house and both can be changed depending on the toppings you add. Nuts, crushed Oreos, and other sweets also work great on this bark recipe.
This marbled bark looks great on our cookie sheet and can also be cut into pieces and served in a clear jar with a pretty bow on top! !
Making Marbled Mint Bark
Prepare. Begin by lining the cookie sheet with wax paper. shelved.
Melt vanilla. Add the vanilla cubes to a small saucepan and stir constantly on low speed. Once smooth, pour a dollop of candy coating onto wax paper.
Melt chocolate. Add the chocolate chunks to a small saucepan and stir constantly on low speed. Once smooth, pour a dollop of candy coating between the vanilla chunks.
Decorate + cool. Take a knife and spin the candy coating together. Sprinkle with crushed candy bars or toffee pieces. Refrigerate for at least an hour, cut into small pieces, and enjoy!
Variety:
- Toasted Coconut Stuffing
- mixed dried fruit, such as cranberries or apricots
- topped with chopped nuts, such as almonds or peanuts
- candy bar with jumping on top
- sprinkle some Christmas sprinkles
- Add Mini Christmas M&Ms
- Instead of 2 different types of chocolate, use red and green candy melts
Recipe Tips + Variations
Melting the chocolate in a double boiler will also work. If you choose to use white chocolate chips, be sure to use this method as it burns more easily than candy coating or brown chocolate.
do not forget Line the pan with parchment paper, wax paper or silicone pads.
Put the bark in the refrigerator Setup is faster.
To avoid leaving fingerprints In the bark, don’t break it until it’s fully hardened.
To break the bark, Cut the bark with a heavy knife. Alternatively, smash it with a meat hammer or rolling pin!
storage + gift
shop Store in an airtight container at room temperature for several weeks. Wrap tightly in plastic wrap, then in foil, and store in the refrigerator for several months.
gift: Like most desserts I love, when the treat is just as good for everyone. I tried packing these in a clear container, but a festive container would work too. Here are some more ideas:
- Christmas candy box, tin or bag. It couldn’t be easier!
- Ribbon: Stack similar sized pieces together and tie them together with festive ribbon
- Make a “Brown Paper Wrap with String”: Wrap the bark in plastic wrap, then wrap again in brown paper and tie with a simple string. Simply beautiful.
- Cellophane: Place the bark on a plate and cover with plastic wrap. Place the plate in the center of a large piece of cellophane, place the ends on the plate, and tie with ribbon.
For more great holiday treats, be sure to check out:
Course dessert
American food
Prep time 5 minutes
Cook Time 10 minutes
Refrigerate for 1 hour
Total time 1 hour 15 minutes
Serving Size 6
Calories 267 kcal
by Lil’ Luna
- 6 vanilla sugar coating
- 6 chocolate candy coating
- crushed candy bar
- toffee
- *Milk chocolate chips and white chocolate chips can be substituted for the candy coating
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Begin by lining the cookie sheet with wax paper. shelved.
-
Add the vanilla cubes to a small saucepan and stir constantly on low speed. Once smooth, pour a dollop of candy coating onto wax paper.
-
Add the chocolate chunks to a small saucepan and stir constantly on low speed. Once smooth, pour a dollop of candy coating between the vanilla chunks.
-
Take a knife and spin the candy coating together. Sprinkle with crushed candy bars or toffee pieces. Refrigerate for at least an hour, cut into small pieces, and enjoy!