A few weeks ago I was able to visit with Jenny Harper, the Chief Cookie Officer for Nestle Kitchens for a story I was working on. Does that sound like a dream job or what? Jenny is the one who comes up with the recipes on the back of Nestle Toll House morsels and other Nestle baking products.

So when I needed to make a quick treat for an event I was going to I thought of Jenny and turned to the back of a bag of Nestle’s Dark Chocolate & Mint Morsels for inspiration. The recipe for “Magic Mint Chocolate Bark” was simple and fun to make with my kids. I doubled the recipe to make sure we had extras. (Use a 11 x 9″ brownie pan and half of the morsels to make the standard batch.)

Mint Chocolate Bark

Prep time: 5 minutes

Servings: 18


2 10-ounce bags Dark Chocolate & Mint Morsels (I did one bag of the mint morsels and another bag of dark chocolate)

3/4 cup chopped roasted almonds


  1. Preheat the oven to 325 degrees.
  2. Line a 9×13″ cookie sheet with foil or parchment paper.
  3. Dump the chocolate chips onto the lined pan. Spread out the chips so they fill the pan.
  4. Bake the chips for 4 minutes; they’ll be shiny when you remove them from the oven and won’t appear to be melted.
  5. Use a kitchen knife to swirl the chocolate together (you won’t see any more of the green color).
  6. Top with chopped almonds, or pretzels, potato chip pieces, or dried fruit.
  7. Here’s the fun part: to help the toppings sink into the chocolate hold that pan about 3 inches above the counter (I put a large cutting board down for this) and then drop the pan.
  8. Place the pan in the refrigerator for an hour and then break apart the pieces.

Hanging out with Nestle's Chief Cookie Officer

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