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Chocolate Mint Marble Bark with Almonds

Chocolate Mint Marble Bark with Almonds

By Isabella Swanepoel
0’ Prep time
45’ Cook time
45’ Total time
492 Calories
2 Serving

Summary

Chocolate Mint Marble Bark with Almonds is a gluten free, dairy free, and fodmap friendly dessert. One portion of this dish contains about 9g of protein, 35g of fat, and a total of 493 calories. This recipe serves 2. For $1.06 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It is brought to you by Pink When. If you have slivered almonds, semi ghirardelli premium baking chocolate, peppermint extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. If you like this recipe, take a look at these similar recipes: Salted Chocolate Bark with Almonds, Cherries, and Ginger, Dark Chocolate Bark with Roasted Almonds and Seeds, and Chocolate Mint Bark.
Isabella Swanepoel 0 Followers

Step by Step

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Step 1

Allow to cool for 5 minutes, then transfer to the refrigerator for 90 minutes.
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Step 2

Remove and break into pieces to serve.How easy is that? Not to mention, it really is super delicious candy bark! Are you making anything fun for St. Patricks Day? If not, this would be a quick and easy treat to share with everyone.I hope you enjoyed this quick recipe for Chocolate Mint Marble Bark with Almonds, and I will be back soon with another treat to share!JOIN 500,000 SUBSCRIBERS!Join over 500,000 others who follow Pink
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Step 3

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Step 4

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Step 7

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Step 8

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Step 9

KitPages: 1 2

Ingredient

  • slivered almonds
    slivered almonds
    54 grams
  • semisweet chocolate chips
    semisweet chocolate chips
    113.4 grams
  • peppermint extract
    peppermint extract
    1 teaspoon
  • green food color
    green food color
    5 drops
  • candy melts
    candy melts
    2

Nutrition Facts

View nutrition facts
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