Ghirardelli Holiday Bark 4 Ways Peppermint Bark Recipes

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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 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     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

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