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
Why This Recipe Is So Good
Cooking Pointers
- Melt chocolate slowly over low heat or in short bursts in the microwave to avoid burning.
- Allow the bark to cool completely before breaking to get clean, crisp pieces.
Step 1
Lin a baking sheet with parchment paper and set it aside. Chop two of the chocolate bars and melt them gently using a double boiler—just place a heatproof bowl over simmering water, making sure the water doesn’t touch the bowl. Give it a stir now and then until smooth, then take it off the heat and let it cool for about 15 minutes. Once it’s cooled, stir in the chopped third bar of chocolate until everything is melted and silky. Mix in three-quarters of a cup of peppermint chunks, then spread the mixture evenly on your prepared baking sheet to about a quarter-inch thickness. Sprinkle the remaining peppermint chunks on top for some extra crunch.
Step 2
Melt the white chocolate in a microwave-safe bowl using medium power, heating in 30-second bursts and stirring between each one so it doesn’t burn. When it’s smooth and melted, transfer it to a plastic bag, snip off a tiny corner, and drizzle the white chocolate over the bark. Pop it in the fridge for about half an hour until it’s completely firm. When it’s set, use the parchment paper to lift the bark off the sheet and break it into pieces. Keep your treats in an airtight container between waxed paper sheets—room temperature is fine for a few days, or you can refrigerate them if you want them to last a couple of weeks.
