Confession: I do not like the combination of Chocolate and Mint. There is just something about those two flavors that I believe should not be mixed together.
When I was a Girl Scout, I successfully sold more Thin Mints Cookies than any other cookie. That never made sense to me. Hadn’t anyone ever tried a Tagalong? Or a Dos-si-do? Even a plain ol’ Trefoil was better than Thin Mints; at least in my opinion.
For whatever reason the combination of Chocolate and Mint it is loved by many, including my family, which is why year after year I make them Chocolate Mint Cookie Bark. They love it as much as they love Chocolate Mint Ice Cream, Thin Mints Cookies and as much as I love a simple recipe; which is exactly what this is…
Chocolate Mint Cookie Bark
1 Box Chocolate Graham Crackers
2 Packages Mint Winter baking chips
Preheat oven to 325*. Prepare a 10 x 15 baking sheet by covering it with aluminum foil and a light layer of cooking spray.
Cover the baking sheet with a layer of Chocolate Graham Crackers (takes approximately two sleeves of crackers). Spread both bags of Mint Winter Baking Chips over the Graham Crackers.
Bake at 325* for 3 1/2 to 4 minutes or until the Baking Chips are shiny.
Remove the pan from the oven. Using a frosting spatula (or butter knife) lightly drag the utensil through the soft Baking Chips to create a bit of a swirl. Be sure that all of the Graham Crackers are covered with the melted chocolate and mint.
(Note: the green can easily get ‘lost’ when swirling, the less movement and the softer the movement will leave more green.)
Allow the Chocolate Mint Cookie Bark to set completely. I typically place the pan in the fridge or the freezer for about an hour. Remove the foil from the pan and break the Cookie Bark into pieces.
Enjoy and or share your creation with those who love the combination of Chocolate and Mint.