Delicious Holiday Bark: Ultimate Peppermint Variation

Ingredients

• Base for Chocolate Bark:
• Chop up three bars of Ghirardelli® 60% Cacao Baking Bars, each weighing 4 ounces.
• For Peppermint Bark:
• Grab a 10-ounce pack of Ghirardelli® Holiday Baking Peppermint Chunks.
• Also, include 2 ounces of Ghirardelli® White Chocolate Baking Bar.

Step 1

Prepare a baking sheet by lining it with parchment paper, then set it aside for later use.

Step 2

Begin by placing two chocolate bars that have been chopped into the top pan of a double boiler, positioned over hot water but not boiling. Alternatively, you can use a glass or metal mixing bowl over a saucepan filled halfway with water. Allow the chocolate to slowly melt, stirring occasionally. Once melted, remove it from the heat and let it cool for about 15 minutes.

Step 3

Next, stir in the remaining chopped chocolate bar into the melted mixture until it becomes smooth and well-combined.

Step 4

Add in 3/4 cup of peppermint chunks to the chocolate mixture, then pour it onto the prepared baking sheet. Spread the mixture evenly to about 1/4 inch thickness and sprinkle the remaining peppermint chunks on top for an extra burst of flavor.

Step 5

In a small microwave-safe bowl, melt the white chocolate in 30-second intervals on medium power, stirring in between each interval until smooth and fully melted. Be cautious not to overheat the chocolate.

Step 6

Transfer the melted white chocolate into a large self-sealing plastic bag. Cut off a small corner of the bag and drizzle the white chocolate over the prepared bark in a decorative pattern.

Step 7

Allow the bark to chill in the refrigerator for around 30 minutes or until it becomes firm. Once set, use the parchment paper to lift the candy and break it into pieces for serving.

Step 8

For storage, keep the bark between sheets of waxed paper in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to 2 weeks.