Easy Marshmallow Swirl Thin Mint Bark is filled with marshmallow cream swirls and Thin Mint cookies.

Bark is one of my favorite candies to make. It’s so easy, looks beautiful, packages nicely, and is so versatile. There are so many yummy versions you could make!

I’m especially in love with this Cowboy Bark (copycat) I posted just last week. It’s as gorgeous as it is delicious, and everyone knows that pretty food just tastes better!

This Marshmallow Swirl Thin Mint Bark combines some of my very favorite textures and flavors: rich semi-sweet chocolate, crunchy Thin Mint cookies, and creamy marshmallow fluff. You get a little bit of each in every bite, and it’s such a darn good combination!

I guarantee you won’t be able to stop at just one bite.

Tips for Making Marshmallow Swirl Thin Mint Bark

When making Marshmallow Swirl Thin Mint Bark, it’s important to follow a few key steps to ensure a delicious and visually appealing treat. First, melting the chocolate slowly is crucial. Whether you use a double boiler or microwave, take your time and heat the chocolate in small increments, stirring frequently. This helps prevent the chocolate from burning and ensures a smooth, even melt.

Once the chocolate is melted, you’ll add the marshmallow cream. It’s essential not to overmix at this stage; instead, gently swirl the marshmallow into the warm chocolate. The goal is to create a marbled effect rather than fully combining the two, which gives the bark a lovely visual texture.

After spreading the chocolate onto a sheet of parchment paper or a silicone baking mat, you’ll add the decorative touches. Melting green wafers and using a piping bag (or a ziplock bag for easy cleanup) to create swirls over the chocolate adds a festive and professional look to the bark.

Finally, spreading a bit of marshmallow cream on each Thin Mint cookie before pressing them into the chocolate ensures they adhere well. Sprinkling chocolate chips on top adds an extra layer of flavor and texture. Allow the bark to cool and harden completely—placing it in the refrigerator speeds up this process—before breaking it into pieces and enjoying your homemade treat!

Marshmallow Swirl Thin Mint Bark

Yield: 4 servings

Easy chocolate bark filled with marshmallow cream swirls and Thin Mint cookies.

Ingredients

8 ounces semi-sweet melting chocolate*
1/2 cup green melting wafers
8 Thin Mint Cookies or Keebler Mint Fudge Cookies
10 tablespoons marshmallow cream, divided
1/4 cup semi-sweet chocolate chips

Instructions

Melt the chocolate slowly in a double boiler or in the microwave in 30-second increments, stirring frequently.

Scoop three tablespoons of the marshmallow cream into the melted chocolate. Gently stir to swirl the marshmallow in the warm chocolate (don't mix it in completely, just allow it to melt a little and swirl).

Spread the melted chocolate evenly onto a sheet of parchment paper or a silicone baking mat.

Melt the green melting wafers according to the instructions on the package. Transfer to a piping bag (I use a gallon size ziplock bag and melt the wafers inside the bag for easy clean up). Snip the end and pipe lines over the chocolate. Use a toothpick to pull through the chocolate creating swirls.

Spread a tablespoon of marshmallow cream on the bottom of each Thin Mint cookie. Gently press each one into the chocolate. Sprinkle chocolate chips over the chocolate.

Allow to cool completely to harden*. Place in the refrigerator for a speedy set. Break apart and enjoy!

Notes

About the chocolate:

Use either chocolate designed for melting (like Ghirardelli/Hershey's/Wilton's) candy wafers OR use a high quality TEMPERED chocolate. If you use chocolate chips or any other kind of non-tempered chocolate, your bark will not completely harden at room temperature. This is just fine if you don't mind storing the bark in the refrigerator.

St. Patrick’s day is just a few days away! Looking for more green? Try these recipes:

Thin Mint Muddy Buddies

Green Velvet Cheesecake Cake

Baskin Robbins Copycat Mint Chocolate Chip Ice Cream