Mint Chocolate Cookie Bark

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I have a ridiculously yummy candy to share with you today…Mint Chocolate Cookie Bark

mint chocolate cookie bark

My inspiration? This Cowboy Bark from Trader Joe’s.

TJs bark

Have you tried this? AH.MA.ZING!

And I thought to myself…I could make that! Even better? Add mint cookies and mint M&M’s. Uuumm, yes please!

candy mix_combo2

Here’s our base:

cookie bark ingredients

In addition to mini pretzels, almonds and peanuts.

And the best part? NO baking!

Start by laying out in a single layer 12 Mint Oreo Cookies (roughly chopped), 1 cup of Pretzels, 1/2 cup of Mint M&M’s, and 1/4 cup of each chopped peanuts and almonds (reserving a tablespoon of each).

layering the cookie bark

According to package directions, melt 12 oz. of dark chocolate bark (I used Ghirardelli) or candy melts. Stir in 1/2 cup of toffee bits (found in the baking aisle) and pour over the cookie/pretzel mixture.

chocolate cookie bark base

Sprinkle the reserved nuts over the top. AND if you are feeling adventurous…pinches of sea salt can be scattered over the top.

cookie bark

Place the pan in the fridge for 20-30 minutes to set the chocolate. Then break into bite-sized pieces.

mint chocolate cookie bark

This stuff is like crack. It is crazy good!

mint chocolate cookie bark

This recipe is perfect for St. Patrick’s Day or any day! Mix it up with the seasons by changing out the Oreos and M&M’s. A festive candy that so easy and so good.

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Mint Chocolate Cookie Bark
  • 12 Mint Oreos, roughly chopped
  • 1 c. mini pretzels
  • ½ c. Mint M&M's
  • ¼ c. almonds, chopped
  • ¼ c. peanuts, chopped
  • 12 oz. Milk or Dark Chocolate melting wafers or bark (I use Ghirardelli)
  • ½ c. toffee chips
  • Pinches of sea salt (optional)
  1. Using a sheet pan, lay out in a single layer Mint Oreo Cookies, pretzels, Mint M&M's, almonds and peanuts (reserving a tablespoon of each of the nuts).
  2. Melt the chocolate according to package directions.
  3. Stir toffee chips into melted chocolate.
  4. Pour chocolate mixture over the cookie/pretzel mixture.
  5. Sprinkle reserved nuts and salt, if using.
  6. Place pan in the refrigerator for 20-30 minutes to allow the chocolate to set.
  7. Break into bite-sized piece.
  8. Store in an airtight container in the refrigerator.


  1. brooke says

    This Is A Great Recipe And My Family Loved It, But I Feel Like The Chocolate Needs To Be Doubled. It Would Have Made Covering The Candy And Pretzels Easier If I Had Doubled The Chocolate. Super Yummy Though!

    • says

      you can never have enough chocolate…that’s my philosophy ;) One little trick to stretch the chocolate…add a tablespoon shortening or coconut oil to make the chocolate slightly more runny. It will still set up nicely. so glad you tried it and enjoyed it!