There’s something wonderfully festive about the cool pop of mint paired with the rich, velvety sweetness of red velvet — that’s exactly what makes this Red Velvet Mint Chocolate Bark Recipe a real showstopper. It’s crunchy yet creamy, elegant yet simple, and a perfect treat for holiday gatherings or a cozy night in.

A white square plate holds a pile of irregular broken pieces of milk chocolate bark. The bark is topped with a layer of red crushed crumbs that add a rough texture across all pieces. Scattered on top are small round candies in red, green, and white colors, embedded into the chocolate surface. The background shows a white marbled texture, and the plate rests on red and green striped fabric. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Mint Chocolate Bark Recipe
Top Tip
How to Serve Red Velvet Mint Chocolate Bark Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Mint Chocolate Bark Recipe

Why You'll Love This Recipe

I can’t get enough of how easy yet impressive this Red Velvet Mint Chocolate Bark Recipe is. It feels like a mini celebration in every bite, and it’s incredibly forgiving even if you’re new to working with melted chocolate.

Simple Prep: Just breaking cookies, melting chocolate, and layering — straightforward enough for any home cook.
Flavor Fusion: The combination of rich milk chocolate, cool mint candies, and soft red velvet cookie bits creates an irresistible mix.
Versatile Sharing: Perfect for gifting, party platters, or simply satisfying your own sweet tooth.
No Baking Required: The fridge does all the magic, so no oven needed—great for quick holiday prep.

The image shows several pieces of chocolate bark stacked on a white plate over a white marbled surface. Each piece has a smooth, dark brown chocolate base topped with crushed red cake crumbs and whole red, green, and white candy-coated chocolates spread unevenly across the surface. The candy pieces stand out with their bright colors contrasting with the chocolate and red crumbs, creating a festive look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Mint Chocolate Bark Recipe highlights a specific texture or flavor note that marries beautifully. I always suggest getting quality milk chocolate chips—they melt smoother and taste richer—which helps the whole bark come together just right.

Flat lay of a small mound of glossy milk chocolate chips, a few chunks of pale yellow butter, a handful of shiny red, green, and white mint candy-coated M&Ms scattered loosely, and several whole red velvet sandwich cookies with deep red color and creamy white filling, all arranged neatly in perfect symmetry on a clean white ceramic plate and small white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk chocolate chips: They provide the creamy, sweet base that melts perfectly and sets firm for that classic bark snap.
Butter or margarine: Adds sheen and smoothness to the melted chocolate, making it easier to spread and work with.
Mint M&Ms: These give a refreshing mint flavor and crunchy texture, plus those pretty red-and-green festive colors.
Red velvet sandwich cookies: They bring that soft, subtle cocoa flavor and vibrant color chunks that jazz up the bark visually and taste-wise.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up sometimes depending on who I’m sharing the bark with or what’s on hand. Feel free to swap the red velvet cookies for your favorite-themed ones or grab different mint candies to suit your taste.

Variation: I once made this with crushed peppermint sticks instead of M&Ms for a sharper mint kick—it turned out wonderfully festive and extra crunchy.
Dietary adjustment: If you want dairy-free, look for vegan chocolate chips and margarine alternatives; this bark is very adaptable.
Seasonal twist: Add dried cranberries or festive sprinkles on top to give it a holiday color boost.

Step-by-Step: How I Make Red Velvet Mint Chocolate Bark Recipe

Step 1: Break Up the Red Velvet Cookies

I start by putting the red velvet sandwich cookies in a ziplock bag and gently smashing them with a heavy pot or rolling pin until I get a mix of bite-sized chunks and smaller crumbly pieces. This way, you get nice texture in every bite without chunks so big they overwhelm the bark.

Step 2: Melt the Chocolate and Butter

Next, I microwave the milk chocolate chips in a safe bowl, starting with one minute then stirring. I continue microwaving in 30-second bursts, stirring after each, until silky smooth. Adding melted butter right into the chocolate creates a glossy, spreadable texture that's much easier to work with.

Step 3: Spread and Top

After lining a cookie sheet with foil, I pour the chocolate mixture in and press it out evenly with my hands or an offset spatula. Then comes the fun part — sprinkling those cookie pieces and mint M&Ms over the surface, pressing them lightly into the chocolate so they stick when it hardens.

Step 4: Chill, Break, and Enjoy

The last step is to pop the whole tray into the fridge for at least an hour to let the bark set firm. Once chilled, breaking it into irregular shards is super satisfying and makes for a rustic, homemade look that everyone loves.

Top Tip

I’ve made this bark several times, and these insights helped me get that perfect balance between smooth chocolate and crunchy cookies every time:

Even Melting: Stir the chocolate often while microwaving so it melts evenly and doesn’t burn — trust me, scorched chocolate ruins the whole batch.
Cookie Crushing: Breaking cookies inside a sealed bag prevents crumbs everywhere, and aim for a mix of sizes to get texture contrasts without damaging your teeth.
Pressing Delicately: When pressing M&Ms and cookie bits into the chocolate, apply gentle pressure; too hard and you’ll make the chocolate crack before it sets.
Chilling Time: Don’t rush the fridge time — a minimum of one hour is key for clean breaking and a satisfying snap.

How to Serve Red Velvet Mint Chocolate Bark Recipe

red velvet mint chocolate - Serving Suggestion

Garnishes

I usually keep it simple and let the bark speak for itself, but on special occasions, a dusting of powdered sugar or some finely chopped fresh mint leaves sprinkled over just before serving adds a lovely fresh note and a pretty look.

Side Dishes

This bark pairs wonderfully with a warm cup of peppermint hot chocolate or a cold glass of milk. I’ve also served it alongside some spiced nuts or soft gingerbread cookies to create a fun holiday dessert platter.

Creative Ways to Present

For holiday parties, I’ve arranged broken pieces in a glass jar tied with a festive ribbon — it doubles as an edible gift. Presenting the bark stacked with parchment paper in a decorative box also makes a beautiful homemade hostess gift.

Make Ahead and Storage

Storing Leftovers

I keep any leftover bark in an airtight container in the fridge. The chilly environment helps maintain that perfect snap and keeps the mint candies from getting sticky. It usually lasts about a week if well stored — and sometimes not that long in my house!

Freezing

Freezing works great if you want to make this well ahead. Just wrap it tightly in plastic wrap and place inside a freezer bag. When ready, let it thaw in the fridge overnight to preserve texture and flavor.

Reheating

This bark is best enjoyed chilled, so no need to reheat. If you want to soften it slightly, allow it to sit at room temperature for 10-15 minutes—this softens the chocolate just enough for easier biting without losing that crisp texture.

Frequently Asked Questions:

Can I use dark or white chocolate instead of milk chocolate?

Absolutely! Dark chocolate will add a richer, more intense flavor, while white chocolate brings a creamy sweetness. Just remember white chocolate can be a bit trickier to melt, so melt it gently and stir often to avoid burning.

How do I prevent the bark from sticking to the foil or pan?

I always line the cookie sheet with foil or parchment paper for easy removal. After chilling, gently peel the bark off from the edges before breaking it into pieces. If stuck, warming the bottom slightly against your hands can help loosen it.

Can I make this bark ahead of time for holiday gifts?

Yes! This bark is great for gifting and keeps well for up to two weeks refrigerated or longer frozen. Packaging it in decorative tins or boxes with parchment paper makes a lovely homemade present.

What should I do if my chocolate seizes while melting?

If your chocolate seizes, it means moisture got in and caused it to turn grainy. You can try adding a small amount of warm butter or oil and stirring vigorously to smooth it out. Otherwise, start fresh with dry utensils and bowls to avoid moisture.

Final Thoughts

Honestly, this Red Velvet Mint Chocolate Bark Recipe has become one of my go-to festive treats because it’s fuss-free yet feels so special. I hope when you try it, you find the same joy in breaking up the bark and sharing it with friends and family — it’s that kind of recipe that instantly puts me in a happy, cozy mood. Give it a whirl and watch how quickly it disappears!