Mint Chocolate/Almond Bark

Mint Chocolate/Almond Bark

Hey friends!!

It’s about time I shared a dessert recipe with you all! It’s been way too long since the last dessert posting.

I have been really craving something sweet but I wanted something that has minimal ingredients. I’m all about quick and easy these days. Fortunately, this one fit the bill!

Shay’s version of a traditional Christmas bark recipe has an Andes mint twist while mine features chocolate with toasted almonds. YUM!! 

Note: I made a half version for myself! 

Mint Chocolate Bark (Shay’s Way), adapted from Serious Eats.

  • 3/4-1 cup of unsalted butter (I strongly recommend using 1 full cup or 2 sticks)
  • 1 cup of brown sugar
  • Splash of almond milk
  • 1 sleeve of saltines or enough to line a 12×17 pan
  • 1 12 oz bag of milk chocolate chips
  • 1 to 1 1/2 tsp vanilla extract
  • 6 oz. Andes Mint baking chips or you can use crushed candy canes!

Preheat oven to 350 degrees. Generously spray your pan down. Like serious hose it down! Line your crackers in the pan and make sure the edges are covered as well. In a pot, melt your butter and then add sugar and vanilla. Stir until well combined and bring to a boil. Cook for a few minutes then reduce heat, continually stirring. Add a splash of milk if it looks too thick. Pour the caramel looking mixture over the crackers. Place the pan into the oven and bake for 5 minutes. After 5 minutes, take out the pan and then sprinkle the chocolate chips on top of the caramelized crackers. With a knife or spatula, spread the chocolate chips which will be starting to melt at this point. Spread so you can’t see any cracker pieces. Let cool for a few minutes then sprinkle on your Andes mint pieces. Refrigerate or flash freeze until the chocolate hardens and then break into pieces! Enjoy!

Almond Bark (Shan’s Plan)

  • 1/2 cup of coconut oil 
  • 1/2 cup to 3/4 cup of brown sugar
  • Splash of almond milk
  • 6 oz bag of dark chocolate chips (I used Enjoy Life which are GF/V)
  • 1 to 1 1/2 tsp vanilla extract (I love my vanilla y’all!)
  • 1/4 to 1/2 cup almonds
  • 1/2 package of gluten free crackers. (I used 1/2 of a 7 oz bag of Glutino GF crackers). You can also use half a package of regular saltines. 

Toast almonds in a small oven until slightly browned. Preheat oven to 350 degrees. Generously spray your pan down. Line your crackers in the pan and make sure the edges are covered as well. In a pot, melt your oil and then add sugar and vanilla. Stir until well combined and bring to a boil. Cook for a few minutes then reduce heat, continually stirring. Add a splash of milk. Pour the caramel looking mixture over the crackers. Place the pan into the oven and bake for 5 minutes. After 5 minutes, take out the pan and then sprinkle the chocolate chips on top of the caramelized crackers. With a knife or spatula, spread the chocolate chips which will be starting to melt at this point. Spread so you can’t see any cracker pieces. Let cool for a few minutes then sprinkle on your toasted almonds. Refrigerate or flash freeze until the chocolate hardens and then break into pieces! Enjoy!

Note: This was one of my first times to cook with coconut oil. I recommend starting off with a small quantity then add more as needed. I noticed the oil separated from the melted brown sugar/vanilla mixture so I drained some of the oil off and added milk in. 

Glad I finally have a Christmas treat I can call my own! This recipe freezes well if you want to save some for Christmas!



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