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Original post published March 17th, 2017. Last updated on February 23rd, 2021.
In need of an easy, last-minute Saint Patrick’s Day treat? This lucky green chocolate leprechaun bark might just do the trick.
This chocolate bark recipe was loosely inspired by Sally’s Baking Addiction’s 3 Ingredient Lucky Charms Bark recipe. Instead of her pink-and-white version, I chose to use milk chocolate and bold green accents, along with green sprinkles and decorations, to make a Saint Patrick’s Day-themed treat.
This bark is fast and simple to make (no tempering required!) and works nicely for sharing. Package it in St. Patrick’s Day-themed treat bags or shamrock-print cello bags and tie with a green ribbon for a fun classroom gift.
Choosing Your Chocolate
Opt for a good-quality milk chocolate as your base, rather than baking chocolate chips or wafers. I used Callebaut milk chocolate for this recipe, but Valrhona or Cacao Barry would also be good choices.
Green Chocolate Tips & Tricks
There are several methods for achieving the green chocolate portion of this recipe.
Option #1: Use white chocolate and tint it with green food coloring. If going this route, be sure to choose an oil-based coloring (not gel or water-based) to color your white chocolate. (This is my preferred method, as a good-quality white chocolate, such as Callebaut or Valrhona, will offer a superior finished product in terms of flavor.)
Option #2: As an alternate option, you can choose to use green candy melts (also known as candy wafers, or confectioner’s coating) to make the green portion. The flavor isn’t as optimal as using a white chocolate couverture, but green candy melts are definitely cheaper and easier to obtain (they’re available in most craft stores) than the oil-based green food coloring necessary to tint white chocolate.
Option #3: Skip the green altogether, and use white or dark chocolate instead!
The Marshmallows
Did you know that you can buy bags of “Lucky Charms” cereal marshmallows, without that pesky cereal? (Because, let’s face it, the marshmallows are the best part!) I found a few different versions on Amazon. They are perfect for this recipe, and are far less wasteful, too, unless you actually like eating the cereal by itself!
Because I’m a bit of a perfectionist and wanted to stick to my green color scheme, I chose to separate the green marshmallows from the rest of the lot. However, you can just as easily use all of the marshmallows rather than just the green ones. It’s really up to you.
Other Saint Patrick’s Day recipes you might enjoy:
White Hot Chocolate with Bailey’s Whipped Cream
Guinness and Dark Chocolate Truffles
Peppermint Cake Balls
And if you make these, or any of my recipes, be sure to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re baking.
Saint Patrick’s Day Chocolate Bark
- Total Time: 10 minutes
- Yield: 300 g chocolate bark (about 2cups) 1x
Description
Chocolate bark with a Saint Patrick’s Day twist. Two kinds of chocolate, cereal marshmallows, and lots and lots of bright green sprinkles!
Ingredients
200 grams good-quality milk chocolate (1 1/3 cups)
90 grams good-quality white chocolate (1/2 cup) OR 90 grams green candy melts
25 grams green cereal marshmallows (2/3 cup)
Green sprinkles, sugar, or other decorations
Oil-based green food coloring (if using white chocolate)
1–2 drops peppermint oil (optional)*
Instructions
Prepare a large baking tray with a silicone baking mat or a sheet of baking parchment, and set aside until ready to use.
Melt milk chocolate over a double boiler or bain-marie. Stir a few drops of peppermint oil (if using) into the melted chocolate.
Meanwhile, melt white chocolate or green candy melts in a separate bowl. If using white chocolate, stir a few drops of oil-based green food coloring into the melted chocolate to achieve your desired shade of green.
Pour melted milk chocolate onto prepared baking sheet, and use a stepped palette knife to spread to about 1/4-inch / 6 millimeters thick.
Immediately drizzle green chocolate on top of the milk chocolate, and use a knife or skewer to create a marble pattern.
Working quickly, decorate the chocolate with cereal marshmallows, sprinkles, green sugar, edible glitter, or other decorations of your choice.
Set tray aside and allow chocolate to cool. Once chocolate has set, break apart or use a knife to cut into pieces.
Store chocolate bark in an airtight container at room temperature for up to one month.
Notes
*I highly suggest using a good-quality pure peppermint oil rather than a flavoring or extract, although the latter will work in a pinch. If you don’t care for peppermint, you can skip it and make a plain chocolate bark instead.
- Prep Time: 10 minutes
- Category: Chocolate
- Method: Stovetop
- Cuisine: Sweets
