Mint Chocolate Swirl Bark Recipe

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using a microwave, stir the chocolate every 20 seconds to help avoid seizing.

Once melted and smooth, stir in oil and peppermint extract. Set aside.

Similarly, melt the semi-sweet chocolate. Pour onto the prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolate mixture on top in lines.

Use a toothpick or knife to swirl the layers together. Sprinkle the top of the bark with Andes mints, if using.

Allow the chocolate to set at room temperature in a cool, dry environment. If needed, stick it in the refrigerator to help speed things up.

Once hardened, break into pieces as desired.