Instructions

• Line a baking sheet with parchment paper or a silicone baking mat. Measure and set out the ingredients: 8 ounces dark chocolate, 4 ounces green mint baking chips, and 1 cup chopped Andes mint candies.
• Melt the 8 ounces dark chocolate: either use a double boiler (set a heatproof bowl over simmering water, making sure the bowl does not touch the water, and stir until smooth) or microwave in 20–30 second intervals on medium-low power, stirring thoroughly between intervals until fully melted and smooth. Stir often and keep the heat low so the chocolate does not overheat.
• Melt the 4 ounces green mint baking chips in a microwave-safe bowl: microwave on medium power in 20-second intervals, stirring after each interval until smooth. If the mint chips remain thick, continue in additional short (10–15 second) bursts, stirring until spreadable.
• Pour the melted dark chocolate onto the prepared baking sheet and use an offset spatula or the back of a spoon to spread it into an even layer to your desired thickness.
• Drop spoonfuls or small lines of the melted mint chips over the dark chocolate across the surface.
• Use a toothpick, skewer, or the tip of a knife to drag through the mint chips and dark chocolate to create swirls. Work while the chocolates are still fluid so the swirls form cleanly.
• Evenly sprinkle the 1 cup chopped Andes mint candies over the swirled chocolate, pressing lightly so the pieces adhere.
• Let the bark sit uncovered at room temperature until fully set, about 1 to 2 hours. Once set, break or cut into pieces and serve.