Shamrock Mint Chocolate Bark
Did I have you at chocolate? I love the sweet and salty flavour in so many treats. Mint chocolate is also one of my favourites; I decided to mash these flavours together for a delicious St Patrick’s Day treat with this Shamrock Mint Chocolate Bark.
Recently on a road trip to see a friend and her new baby, she handed me a couple packages of mint dark chocolate M&M’s. Unfortunately we cannot get these in Canada but I’m pretty sure my US friends have seen these in stores and if I were you, I would take advantage of those tasty baking goods.
If you’re looking for other St. Patrick Day recipes, make sure to check out my No-Bake Mini Lime Cheesecake recipe.
If you like this recipe, let me know in the comments below, check out my other recipes and I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitterand Instagram.
- ½ package of Mint Dark Chocolate M & M's
- 2 cups chocolate wafers
- 2 cups green chocolate wafers
- 1 cup pretzels
- 1 tbsp shamrock candy sprinkles
- Line 8" X 11" pain with parchment paper.
- Coarsely crush ½ of the mint M & M's and all of the pretzel's and set aside.
- Melt semi-sweet chocolate wafers in a microwavable glass bowl at 30 second intervals until melted, stirring in between to avoid burning. Pour the melted chocolate onto the parchment, pick up the pan and tilt until the chocolate is spread evenly. Place in the freezer for about 10 minutes to harden.
- Melt the green chocolate wafers in the same manner as the above step. Remove pan from freezer and pour the green chocolate over the top of the brown chocolate, tilting quickly to evenly spread over the layer.
- Before the chocolate dries, sprinkle the coarsely crushed pretzels and M & M's evenly across the top. Take the remaining M & M's and place throughout the top. Finally, sprinkle the Shamrock candy sprinkles over the top and let the chocolate completely dry.
- Once dried, break the chocolate bark into chunks by hand. Store in a sealed container in a cool place for about 1 week. Can be stored in the freezer.
