This Mint Chocolate Toffee Bark combines smooth semi-sweet chocolate, buttery toffee, and a snowy layer of white chips. Oreo cookies add crunch, and a mix of Andes mints and crushed peppermint brings a bright, cool finish. It’s a festive bite of chocolate, mint, and nostalgia that’s perfect for gifting.
Looking for something festive to sip while making your bark? Try my reader-favorite Peppermint Hot Chocolate!
Before You Start Cooking
- Toffee Making Equipment: You’ll need a candy thermometer {affiliate link} and a large, heavy-bottomed pot with high sides for making the toffee layer on the stove. I also like to use a heatproof rubber spatula for stirring.
- Kitchen Safety: Making homemade toffee is simple but requires care. Sugar heated to the hard-crack stage can cause serious burns if it splashes or drips onto your skin. I recommend wearing heat-resistant gloves when pouring and using long-handled utensils. No tasting until everything cools!
- Spreading Tool. I like to use an offset spatula to spread the semi-sweet and white chocolate layers and to gently even out the hot toffee. Since it’s angled, it keeps your hands away from the pan and gets into the corners easily.
How to Make Mint Chocolate Toffee Bark
Step 1: Prep Your Pan and Toppings
Lightly butter or spray a 9×13-inch baking dish and line it with parchment, leaving about a 2-inch overhang on the long sides. These parchment “handles” make it easy to lift the bark out once it’s chilled and solid.
Before you start melting and layering, chop your unwrapped Andes Mints into small bite-sized pieces and crush your candy canes. I place the candy canes in a zip-top bag and smash them with a rolling pin or the flat side of a meat mallet until they’re broken into small bits.
Many grocery stores also sell pre-crushed candy canes in the baking aisle during the holiday season.
Step 2: Melt the Chocolate Base
In a microwave-safe bowl, melt the semi-sweet chocolate chips in short bursts, stirring between each. Start with 30 seconds on high. After that, switch to 15-second intervals until the chocolate begins to melt. Then, reduce to 10-second intervals so you don’t overheat it.
Stir well after each round. Toward the end, the residual heat will finish melting the smaller chips—give it a chance before microwaving again so the chocolate doesn’t seize.
Spread the melted chocolate across the lined pan with your offset spatula to create an even layer. Then top the chocolate with a single layer of whole Oreo cookies (4 rows of 6 cookies).
Step 3: Make the Toffee Layer
Combine the unsalted butter, granulated sugar, and salt in a large, heavy-bottomed saucepan with high sides. Warm over medium-low heat, stirring often to help the sugar dissolve.
Once it comes to a boil, continue cooking, slowly and gently stirring occasionally as it bubbles and darkens.
The toffee is ready when it reaches 300–310°F on a candy thermometer. This usually takes around 15- 20 minutes, but it can vary by stove and pan.
Remove the pan from the heat and carefully stir in the vanilla. The mixture will foam up a bit—that’s why the high-sided pot is important.
Carefully pour the hot toffee over the Oreo layer and spread gently with your offset spatula if needed to create an even coating.
Again, remember that the toffee mixture is very hot. Pour the toffee slowly and steadily, and keep your bare hands, arms, and face clear of the pot and hot sugar.
Step 4: Add the White Chocolate and Mint Toppings
While the toffee layer is still hot, sprinkle the white chocolate baking chips evenly across the surface. Let them sit for a minute or two to soften, then use your offset spatula to spread them into an even layer.
Top the white chocolate layer with the chopped Andes mints and crushed peppermint candy, pressing lightly so they stick.
Step 5: Chill and Cut
Freeze the pan for about 15 to 20 minutes, or until the bark is completely set. Lift it out using the parchment handles and cut it with a chef’s knife into irregular chunks for a rustic candy-shop look.
For cleaner, more uniform cuts, warm your knife under hot water, wipe it dry, and slice through the chilled bark.
Serving and Storing Mint Chocolate Toffee Bark
This Mint Chocolate Toffee Bark keeps well at room temperature for up to a week in an airtight container. For longer storage, freeze it for up to 3 months.
Let the pieces thaw and come back to room temperature before serving—both the flavor and texture shine when the bark isn’t cold.
For serving, arrange the cut bark on a pretty plate, pedestal dish, or in a shallow bowl. The layers of cookies, chocolate, toffee, and crushed candy canes make an instant festive display.
It’s also a great addition to holiday dessert boards or cookie trays. Nestle the pieces between cookies, brownies, truffles, and other seasonal treats to add color and texture.
This bark makes a lovely homemade gift as well. Slip the pieces into parchment-lined tins, clear cellophane bags, or small treat boxes. A simple ribbon or handwritten tag turns it into a thoughtful holiday or hostess gift.
More Sweets for Holiday Gifting
Mint Chocolate Toffee Bark
Ingredients
Base Layer
- 1½ cups semisweet chocolate chips
- 24 Oreo cookies
Toffee Layer
- 1 cup granulated sugar
- 1 cup unsalted butter
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
Top Layer
- 1½ cups white chocolate baking chips (See Note 2)
- 1 cup Andes mints , unwrapped and chopped
- ½ cup crushed candy canes or hard peppermint candy (See Note 3)
Instructions
- Line a 9×13-inch baking dish with parchment, leaving a couple of inches overhanging on the long sides to use as “handles.” Lightly butter or spray the pan first to help the parchment stay in place.
Make the Base
- Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat on high for 30 seconds, stir well, then continue warming the chocolate in 15-second bursts. As the chips begin to soften, switch to 10-second intervals to avoid overheating the chocolate. (See Note 1)
- Spread the melted chocolate in an even layer in the prepared pan. Arrange the Oreo cookies on top in a single layer— you'll need 4 rows of 6 cookies.
Make the Toffee Layer
- In a large, heavy-bottomed saucepan with high sides, melt the butter, sugar, and salt over medium-low heat. Stir often until the sugar dissolves.
- Once it reaches a steady boil, continue cooking, gently stirring occasionally, until the temperature reaches 300–310°F (hard-crack stage) on a candy thermometer. This will take about 15-20 minutes.
- Remove the pan from the heat and carefully stir in the vanilla; the mixture will bubble up as it hits the hot syrup.
- Slowly pour the hot toffee over the Oreo layer, using an offset spatula to gently even it out. Important: Hot sugar syrup at this temperature can cause serious burns. Pour steadily, avoid splashes, and keep your hands and arms protected. (See Note 4)
Add The Top Layer
- Sprinkle the white chocolate chips over the hot toffee. After a minute or two, they’ll soften enough to spread. Smooth them into an even layer.
- Scatter the chopped Andes mints and crushed candy canes over the top, pressing lightly so the pieces adhere while the chocolate is still warm.
Chill, Cut, and Serve
- Place the pan in the freezer for about 15 to 20 minutes, or until the bark is firm. Lift the slab out using the parchment and transfer it to a cutting board.Cut into rustic pieces with a chef's knife. If you prefer cleaner cuts, warm your knife under hot water, dry it completely, and then slice through the chilled bark. Rewarm and wipe the knife as needed.
- Arrange the bark on a platter and serve.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
