Marshmallow Swirl Thin Mint Bark

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

Easy chocolate bark 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!

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

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.

Marshmallow Swirl Thin Mint Bark

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

Directions:

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!

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.

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

 

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

Thin Mint Muddy Buddies

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Green Velvet Cheesecake Cake

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Baskin Robbins Copycat Mint Chocolate Chip Ice Cream

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.