Saturday, December 17, 2011

Mint Milano Cookie Bark

I'm really getting the hang of this bark thing.

Melting chocolate down and throwing whatever I like in the middle? Yes please. Next week might be a chocolate, salami, sour cream and onion chip bark. No? You don't want me to post that one?

I love Mint Milano cookies. They remind me of my Dad. He has the same freakish obsession with mint that I do. They are so crispy and light - just the perfect thing to sandwich between layers of chocolate.
To drive home the minty flavor, I decided to melt down mint and bittersweet chocolate chips. Who knew they sold them like this (I rarely bake if you haven't noticed).

Melt the chocolate down over a double boiler. I had to resist the urge to not drop my hand in like it was paraffin wax.

Pour half of the chocolate out on a parchment paper lined cookie sheet and sprinkle the crushed up cookies on top.

Throw this in the freezer for fifteen minutes and then pour the rest of the chocolate on top.

Let it chill in the fridge or a freezer if you need to eat it immediately like me.

Stay hungry!

Mint Milano Cookie Bark
4 Cups Mint & Bitter Sweet Chocolate Chips
1 Package Mint Milano Cookies
Melt chocolate chips down over a double boiler. Pour half of chocolate out onto parchment paper lined cookie sheet. Crush cookies and sprinkle on top immediately. Freeze for 15 minutes or so. Top the bark with the rest of the chocolate and freeze to set and then break apart and EAT.


  1. These look SO delicious. I have to give them a try!

  2. Add this to the gift basket!


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