Four Delicious Peppermint Bark Recipes with Ghirardelli

Ingredients

• Chocolate Bark Base:
• 3 (4 ounce) bars Ghirardelli® 60% Cacao Baking Bars, chopped
• Peppermint Bark:
• 1 (10 ounce) package Ghirardelli® Holiday Baking Peppermint Chunks
• 2 ounces Ghirardelli® White Chocolate Baking Bar

Step 1

Lin a baking sheet with parchment paper and set it aside. Chop two bars of chocolate and melt them in the top of a double boiler over hot water—just make sure it’s not boiling. If you don’t have a double boiler, a heatproof bowl over a saucepan with simmering water works too. Stir occasionally until the chocolate is smooth, then take it off the heat and let it cool for about 15 minutes.

Step 2

Once it’s cooled a bit, stir in the last chopped chocolate bar until everything is melted and creamy. Mix in three-quarters of the peppermint chunks, then spread the chocolate mixture onto your prepared baking sheet, about a quarter-inch thick. Sprinkle the remaining peppermint chunks on top.

Step 3

Melt the white chocolate in a small microwave-safe bowl by heating it on medium power in 30-second bursts, stirring after each one. Keep an eye on it so it doesn’t burn—if it’s not fully melted, pop it back in and repeat until smooth.

Step 4

Transfer the melted white chocolate to a plastic bag, snip off a tiny corner, and drizzle it over the peppermint bark. Pop the whole tray in the fridge for about 30 minutes, or until it’s firm. When it’s set, use the parchment paper to lift the bark from the pan and break it into pieces. Store it between sheets of waxed paper in an airtight container—room temperature for up to three days or in the fridge for a couple of weeks.