Ghirardelli Chocolate Peppermint Bark Recipes

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GHIRARDELLI PEPPERMINT BARK BROWNIES



Ghirardelli Peppermint Bark Brownies image

A festive version of your classic brownie marrying rich chocolate taste with the unmistakable holiday flavors of peppermint.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h30m

Yield 9

Number Of Ingredients 12

Cooking spray
10 tablespoons unsalted butter, cut into pieces
1 ⅔ cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¼ cup Ghirardelli 100% Unsweetened Ground Cocoa
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 (3.5 ounce) Ghirardelli Peppermint Bark with Dark Chocolate bars, coarsely chopped, divided
¼ cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
  • In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined. Whisk in sugar until grainy. Whisk in eggs and vanilla until smooth.
  • In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half the peppermint bark. Pour mixture into the prepared pan; smooth the top.
  • Bake, rotating pan halfway through, until a toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Let cool on a wire rack for 30 minutes. Lift brownies from pan using parchment as handles and transfer to a cooling rack to cool completely.
  • Set cooling rack on a rimmed baking sheet. Place remaining 1/3 cup chocolate baking chips in a medium glass bowl. Warm cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate chips. Let stand for 2 minutes; whisk until smooth.
  • Pour over brownies and spread to the edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark. Before serving, let stand or refrigerate until glaze sets.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 56.7 g, Cholesterol 105 mg, Fat 38.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 22.3 g, Sodium 193.6 mg, Sugar 34.5 g

GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK



Ghirardelli Holiday Bark 4 Ways: Peppermint Bark image

Melted dark chocolate mixed with peppermint chunks is drizzled with white chocolate and chilled on a baking sheet for a sweet holiday treat or gift! Click on the links in the footnotes for 3 variations.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h5m

Yield 12

Number Of Ingredients 3

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

Steps:

  • Line a baking sheet with parchment paper. Set aside.
  • Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
  • Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
  • Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
  • In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
  • Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
  • Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
  • Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 32.3 g, Cholesterol 9 mg, Fat 18.4 g, Protein 3.1 g, SaturatedFat 13 g, Sodium 34.9 mg, Sugar 13.5 g

GHIRARDELLI CHOCOLATE BROWNIES WITH PEPPERMINT BARK



Ghirardelli Chocolate Brownies with Peppermint Bark image

With a layer of peppermint bark pieces in the middle, and a swirl of melted peppermint bark on top, these delicious fudgy brownies add a festive touch to your holiday dessert.

Provided by Ghirardelli

Time 1h30m

Yield 18

Number Of Ingredients 11

1 ½ sticks unsalted butter
1 ½ cups Ghirardelli 60% cacao chocolate chips
3 large eggs large eggs, at room temperature
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup all purpose flour, plus
2 tablespoons all purpose flour
½ teaspoon baking powder
8 squares Ghirardelli Peppermint Bark, chopped into large chunks (for the brownies)
18 squares Ghirardelli Peppermint Bark, broken into large chunks (about 8 pieces per square) (for the finishing)

Steps:

  • Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and grease with pan spray.
  • In a medium saucepan, bring 2 inches of water to a gentle simmer. Put the 60% chips and butter in a heatproof bowl and set it over (but not touching) the simmering water. Stir the mixture with a rubber spatula until the butter is melted and both ingredients are completely combined. Turn off the heat and leave the bowl over the warm water.
  • Sift together the flour and baking powder and set aside. In a large bowl whisk together eggs, salt, sugar and vanilla. Add the egg mixture to the chocolate mixture and whisk together gently. With a spatula, fold in the flour. Immediately pour 1/2 the mixture into the prepared baking pan and spread it evenly. Next, sprinkle the chopped peppermint bark over the batter and then pour the remaining batter over this. Spread evenly.
  • Bake for 15-20 minutes. The center should be fudgy but not dry. Remove from the oven and cool for 10 minutes. Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute. Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate. Refrigerate for 1 hour. Trim the 4 edges of the brownies by 1/4 inch. And cut into 18 squares.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 30.5 g, Cholesterol 51.3 mg, Fat 20.5 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 11.9 g, Sodium 65.9 mg, Sugar 16.6 g

CHOCOLATE PEPPERMINT BARK - CHRISTMAS



Chocolate Peppermint Bark - Christmas image

Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully

Provided by Jb Tyler

Categories     Candy

Time 20m

Yield 1 1/2 pounds, 20-30 serving(s)

Number Of Ingredients 3

12 ounces quality white chocolate (like Ghirardelli)
12 ounces quality dark chocolate (like Ghirardelli)
1/2 cup crushed peppermint candy (I use starlite)

Steps:

  • Line a 9x12 pan with parchment paper.
  • Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
  • Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
  • Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
  • Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
  • Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.

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