adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ghirardelli Holiday Bark 4 Ways: Peppermint Bark
Ghirardelli Holiday Bark 4 Ways: Peppermint Bark
0 Likes
Prep Time:
20 minutes
Total Time:
65 minutes
Dark chocolate, peppermint chunks, and white chocolate combined and chilled for a festive dessert or gift.
Ingredients:
  • 3 (4 ounce) bars Ghirardelli® 60% Cacao Baking Bars, chopped
  • 1 (10 ounce) package Ghirardelli® Holiday Baking Peppermint Chunks
  • 2 ounces Ghirardelli® White Chocolate Baking Bar
Instructions:
  • Prepare a baking sheet by lining it with parchment paper.
  • Melt 2 chopped chocolate bars in a double boiler or a glass/metal bowl over simmering water. Stir occasionally until smooth. Take off the heat and cool for 15 minutes before using.
  • Incorporate the remaining bar of chopped chocolate into the melted mixture, stirring until smooth and completely melted.
  • Fold in 3/4 cup of vibrant peppermint chunks. Transfer the mixture onto the baking sheet and spread evenly to about 1/4 inch thickness. Finally, generously sprinkle with the rest of the peppermint chunks for added crunch and flavor.
  • In a microwave-safe bowl, gently melt the white chocolate in 30-second intervals on medium power, stirring well between each interval until smooth.
  • Continue stirring the mixture until the chocolate is completely melted. If it's not melted yet, place it back in the microwave and repeat the heating process, stirring every 30 seconds to prevent burning.
  • Transfer the creamy white chocolate mixture into a large self-sealing plastic bag. Cut a small hole in one corner of the bag and create beautiful chocolate drizzles over the bark.
  • Refrigerate for 30 minutes until solid. Use parchment paper to elevate the candy; shatter into chunks. Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 2 weeks.

Similar Recipes