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Prep Time30 mins
Total Time30 mins


  • 2 – 12 oz bags semi-sweet chocolate chips
  • 1 cup each red and green candy melts
  • 1/2 cup Andes creme de menthe baking chips
  • 3/4 cup seasonal M&Ms


  • Line 2 rimmed baking sheets with parchment paper.
  • Melt the chocolate chips in a bowl in the microwave for about 1 minute, or until almost melted. Remove them and continue to stir until completely smooth.
  • Place the red and green candy melts in separate bowls and microwave them for about 15 seconds at a time, stirring in between each interval until completely smooth.
  • Divide the melted chocolate chips between the two pans.
  • Spread the chocolate into a rectangle on each pan and then swirl the red and green melted candy into the melted chocolate. (I only showed pics of one pan, but make sure you make 2 pans or your bark will be way too thick!) I used a knife to swirl the red and green candy and make a marbled effect – just make sure you do this quickly because the candy will start to harden fairly fast!
  • While the bark is still wet, sprinkle the top with the Andes baking chips and M&Ms.
  • Press the candies gently into the chocolate and then place the pans in the refrigerator for about 20 minutes to set.
  • Cut or break the candy into pieces. Enjoy!