Holiday Bark with Ghirardelli: Peppermint Edition in Four Styles

Ingredients 0/5

Step 1

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

Step 2

Mix in the chopped third bar of chocolate, stirring until it’s completely melted and creamy. Fold in three-quarters of the peppermint chunks, then pour the chocolate mixture onto your prepared sheet. Spread it out evenly to about a quarter-inch thickness and sprinkle the remaining peppermint pieces on top.

Step 3

Now, melt the white chocolate in a small microwave-safe bowl. Heat it on medium power in 30-second bursts, stirring after each one to prevent burning. Once it’s melted and smooth, spoon the white chocolate into a plastic bag, snip off a tiny corner, and drizzle it over the bark in whatever pattern you like.

Step 4

Pop the whole tray into the fridge for about 30 minutes, or until the bark is firm. When it’s set, use the parchment paper to lift the bark off the sheet and break it into pieces. Store your peppermint bark between sheets of wax paper in an airtight container—room temperature is fine for up to three days, or keep it in the fridge if you want it to last a couple of weeks.