Ghirardelli Peppermint Bark Recipe (2024)

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Three ingredients are all it takes to make this Ghirardelli peppermint bark recipe. It seems too good to be true, but it is!

With this super simple yet spectacular recipe, Christmas definitely came early.

Ghirardelli Peppermint Bark Recipe (1)

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First of all, how pretty is this chocolate bark? The contrast between red peppermint candy and white chocolate is giving me major holiday feels.

Plus, it’s absolutely delicious. The combination of dark and white chocolate isn’t overwhelmingly sweet, but it’s just enough to tickle your tastebuds.

The peppermint candy gives them that extra oomph.

Best of all, these barks only require 10 minutes to make. It couldn’t get any better than this.

Ready? Let’s crush this!

Ghirardelli Peppermint Bark Recipe

These chocolate barks are sweet, luscious, and decadent.

There’s a layer of dark chocolate at the bottom, white chocolate in the middle, and crushed peppermint candy on top. In short, it’s a party in your mouth!

It’s a basic, three-ingredient recipe, but it results in holiday-worthy deliciousness.

The chocolates have such a smooth consistency and just the right level of sweetness.

Besides the crunch, the crushed candy also adds a lovely hint of spice that complements the chocolates really well.

Together, they create a beautiful harmony of flavors and textures.

What is in Ghirardelli Peppermint Bark?

  • Ghirardelli Chocolate

You’ll need two kinds: dark and white. Semi-sweet and milk will work, too. Feel free to mix and match.

Obviously, Ghirardelli is my preferred brand for this recipe, but as long as you use high-quality chocolate, there shouldn’t be any problem.

When shopping for this recipe, look for chocolates that are specifically for melting.

Melting chocolates yield a smoother and silkier consistency when melted correctly. They harden smoothly, too, and will snap easily when broken.

Besides Ghirardelli, I highly recommend Callebaut, Belcolade, Nestle Toll House, and Hershey’s.

  • Peppermint Candy

Some recipes require peppermint extract, but you can definitely get the same spicy goodness from crushed peppermint candy.

Plus, that pastel red hue looks stunning against the white chocolate background. It’s very Christmas-y, indeed.

You can crush the candy yourself, or just get ones that are already pre-crushed.

Ghirardelli Peppermint Bark Recipe (2)

How Do You Make Chocolate Peppermint Bark?

The first step is to line a 9×12-inch pan with parchment paper. This will keep the chocolate from sticking to the bottom of the pan.

Next, melt the chocolate. I prefer the microwave method because it’s the fastest, but you can also use the double boiler or the saucepan.

Place the dark chocolate in a microwave-safe bowl and microwave for 30 seconds at 70%.

Stir until its smooth and melted. If chocolate chunks remain, microwave for another 30 seconds and stir.

Pour the dark chocolate into the lined pan and spread evenly. Bang the pan against the countertop for a smooth and even spread.

Melt the white chocolate using the same method. Pour it over the dark chocolate and spread it evenly.

Alternatively, you can spoon the white chocolate over the dark chocolate and create swirls using a toothpick or a knife.

Crush the peppermint candy using a food processor.

Or, you can place the candies in a Ziploc bag and crush them with a rolling pin or meat tenderizer. Sprinkle the candy pieces all over the chocolate.

Let the chocolates harden in the fridge for 2 hours. Snap it into large chunks.

And there you have it – your very own, homemade peppermint bark!

How Do You Keep Peppermint Bark From Separating?

It’s most likely because the dark chocolate has already hardened before you poured in the white.

To prevent the bark from separating, you have to add a layer of white chocolate before the dark starts to set.

In case the chocolates do separate, just re-melt the chocolates and layer again.

Tips for the Best Bark

  • You’ll only need three ingredients for this recipe, which means all of them will be at the forefront of the dessert. That said, you’ll want to make sure they’re all high-quality.
  • Crushing the peppermint candy with a food processor is easier than the Ziploc method. But with the Ziploc method, there’s zero clean-up needed. The choice is yours to make.
  • Strain the candy cane through a sieve to get rid of candy dust. It’s not required, but the larger chunks do look a lot better.
  • For the chocolate to spread more easily and evenly, slam the pan against the countertop several times.
  • Let the chocolates cool completely before attempting to break them into pieces. Pop them in the fridge to speed things up.
  • To break the chocolate, just give it a snap. Use rubber gloves to keep the chocolate from melting.
  • Store peppermint bark in an airtight container and refrigerate for up to 2 weeks, or in the freezer for up to 3 months.
  • This recipe is super versatile, so even if you’re not a fan of peppermint, you can still make it. Here are some fun ways to customize your chocolate bark:
    • Add peppermint extract to the white chocolate. Just a few drops will do.
    • Semi-sweet, dark, milk, white – any kind of chocolate works. You can also swirl the chocolates together to create a pretty pattern.
    • Add crushed M&M’s, candies, pretzels, nuts, and/or dried fruit for textural variety.
    • Add drops of food coloring to the white chocolate for a more colorful dessert.
Ghirardelli Peppermint Bark Recipe (3)

What is seized chocolate?

Have you ever ended up with a gritty, grainy, and oily mess when melting chocolate?

It’s happened to me a couple of times, and I couldn’t figure out what I’d done wrong.

So I decided to do some digging.

Called “seized chocolate,” this mishap occurs when chocolate comes in contact with water during melting, or when it’s melted way too long or at a high temperature.

Fortunately, there are simple ways to ensure this never happens again. Here are some tips to ensure chocolate melting success:

  • If you’re using the double boiler method, the top pot or bowl and utensil should be completely dry.
  • Stick to a metal utensil for stirring the chocolate. Wooden stirrers retain water.
  • Melt the dark chocolate at a maximum temperature of 120 degrees Fahrenheit. For milk and white chocolate, it’s 110.
  • If you’re melting chocolate using the microwave, do not go beyond 70% power level. For the saucepan or double boiler method, stick to low heat.
  • If you’re using a chocolate bar instead of wafers, chop it into small pieces for faster and even melting.

Here are a few ways to remedy seized chocolate:

  • Gradually add more chocolate chips. This will cool down the burned chocolate and can change improve its consistency.
  • Smooth out the lumps with vegetable oil or hot cream.
  • Strain the chocolate through a sieve to eliminate the curdles.
  • If all else fails, add the seized chocolate to a brownie batter and bake!
Ghirardelli Peppermint Bark Recipe (4)

How to Melt Chocolate Properly

The easiest method is the microwave, which is why that’s what I used for this recipe. It gets the job done in no time! You’ll just have to keep the following guidelines in mind:

  • Do not microwave the chocolate for over 1 minute at a time. Otherwise, the chocolate will seize.
  • Melt it at a temperature of 120 degrees Fahrenheit for dark chocolate and 110 degrees Fahrenheit for milk and white chocolates. In microwave terms, this translates to about 70% power level. Going beyond those temperatures will burn your chocolate.

You can also use more traditional chocolate melting methods to guarantee smooth and silky melted chocolate. Here are two options to choose from:

Double Boiler:

Also known as the bain-marie or water bath method, the double boiler method ensures perfectly melted chocolate 100% of the time. Here’s how:

1. Boil water in the bottom pot. Reduce the heat to low. Fit the top pot over the bottom pot.

2. Add the chocolate to the top pot and stir. Remove it from the heat as soon as the chocolate has melted.

If you don’t have a double boiler, that’s okay! Simply fit a heat-proof bowl on top of a pot of boiling water, turn down the heat, and melt the chocolate as instructed.

Sauce Pan:

1. Place the chocolate in a saucepan over low heat.

2. Stir it constantly with a metal spoon until it’s melted, about 5 minutes.

More Easy Chocolate Recipes You’ll Love

  • Death by Chocolate
  • Chocolate Lava Mug Cake
  • White Chocolate Mousse
  • Chocolate Cornstarch Pudding
  • 24 Easy Chocolate Desserts
Ghirardelli Peppermint Bark Recipe (5)

Ghirardelli Peppermint Bark Recipe

Servings

20-30

servings

Prep time

10

minutes

Calories

177

kcal

Ingredients

  • 12 ounces Ghirardelli dark chocolate melting wafers

  • 12 ounces Ghirardelli white chocolate melting wafers

  • 1/2 cup peppermint candy

Instructions

  • Line a 9×12-inch pan with parchment paper. Set aside.
  • Place dark chocolate in a microwave-safe bowl. Microwave for 30 seconds at 70% power. Stir until smooth and melted. If not yet completely melted, microwave at 30-second increments and stir.
  • Pour the chocolate into the lined pan and spread evenly until 1/3-inch thick.
  • Melt the white chocolate following the same instructions as above. Pour it over the dark chocolate and spread it evenly.
  • Place the peppermint candy in a heavy-duty Ziplock bag. Crush the candy with a rolling pin or a meat tenderizer. Sprinkle them over the white chocolate.
  • Refrigerate the mixture for 2 hours, or until chocolates have set. Break the mixture into uneven pieces. Serve and enjoy!
Ghirardelli Peppermint Bark Recipe (6)

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Ghirardelli Peppermint Bark Recipe (2024)

FAQs

What is Ghirardelli peppermint bark made of? ›

Ingredients: Sugar, unsweetened chocolate, cocoa butter, whole milk powder, nonfat dry milk, milk fat, yellow corn flour, soy lecithin, palm oil, natural peppermint flavor, cocoa processed with alkali, vanilla extract, fruit and vegetable juice (color), natural flavor, corn starch, curcumin (color), rice syrup.

How do you get peppermint bark to stick together? ›

You may have chilled the layers for too long. Only refrigerate the bottom and middle layer for 10–15 minutes before spreading the next layer on top. You want it still a bit soft so the layers adhere together. Can I use peppermint oil instead of extract?

What can I use instead of parchment paper for peppermint bark? ›

You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces. I pllace in cookie boxes lined with red cellophane.

Is peppermint bark an American thing? ›

Williams Sonoma introduced its version and popularized it in 1998, though the confection existed as early as 1966 in the United States. Peppermint bark is a variation on chocolate bark, which is thought to be derived from traditional French mendiants, though the true origins of this connection have been lost.

How long is peppermint bark good for? ›

Frequently Asked Questions. How long is peppermint bark good for? Peppermint bark will last at room temperature for 2 weeks or in the refrigerator for 3 weeks.

How do you keep peppermint bark layers from separating? ›

How do you keep peppermint bark from separating? The trick for chocolate peppermint bark layers that stick together is to add the white chocolate layer before the semisweet layer is completely set. Refrigerate the first layer for about 20 minutes until the top is firm but not solid and cold.

Why is it called peppermint bark? ›

The name "bark" or "candy bark" doesn't exactly explain itself, does it? Barks like this peppermint bark are called that because of the way the chocolate candy breaks into craggy pieces that resemble the layers and borders of tree bark. Also, many barks are made with dark chocolates, so the color is similar, too.

Why is my peppermint bark soft? ›

If you leave your bark out at room temperature the peppermint bark will tend to be soft. Place back in the refrigerator to harden it back up.

How do you cut chocolate bark without cracking it? ›

To cut set chocolate without cracking, I would recommend heating your knife with hot water, drying excess water off of the knife, and then *carefully* cutting into the chocolate.

Where do you store peppermint bark? ›

Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break, or cut, the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

How do you crush peppermint sticks? ›

Look to this quick, mess-free tip for crushing peppermint candies. Coarsely crush the peppermint candies in a resealable plastic bag using the smooth side of a meat mallet. Since the candies are so hard, the heftiness of the mallet is the best thing for breaking them up quickly.

What not to do with parchment paper? ›

It does need to be said that while parchment paper is heat-resistant, it is not flame-retardant. Which is why you should never let any parchment paper (including ours) come in contact with an electric heating element or be exposed to a direct flame.

What can I use if I dont have parchment paper? ›

5 Substitutes for Parchment Paper
  • Silpat: Best for Lining Baking Sheets. ...
  • Wax Paper: Best for Room Temperature Storage and Makeshift Work Surfaces. ...
  • Greased Baking Sheet: Good for Baking. ...
  • Aluminum Foil with Oil: Good for Baking, Especially at Hotter Temperatures. ...
  • Nonstick Sheet Pans: Good for Baking.

Is peppermint bark good for dogs? ›

If your dog eats peppermint candy such a candy canes, peppermint bark, or peppermints, it might just cause an upset stomach. But it could also be life-threatening.

Does Ghirardelli peppermint bark have dairy? ›

From the Package. SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, WHOLE MILK POWDER, NONFAT DRY MILK, MILK FAT, YELLOW CORN FLOUR, SOY LECITHIN, PALM OIL, NATURAL PEPPERMINT FLAVOR, COCOA PROCESSED WITH ALKALI, VANILLA EXTRACT, FRUIT AND VEGETABLE JUICE (COLOR), NATURAL FLAVOR, CORN STARCH, CURCUMIN (COLOR), RICE SYRUP.

What is bark candy made of? ›

Like other forms of sheet candy, such as brittle, peppermint bark is generally made by pouring tempered chocolate over the top of crushed hard peppermint. Once the chocolate has cooled, it's then cut up or broken into smaller pieces.

What are the ingredients in peppermint hard candy? ›

Sugar, Corn Syrup, Titanium Dioxide (for color), FD&C Red 40, Natural Peppermint Oil. Store in a cool dry place. This product is free of top common allergens and manufactured on dedicated equipment.

What are the ingredients in crushed peppermint candy? ›

SUGAR, CORN SYRUP, ACACIA (GUM ARABIC), CORN STARCH, TITANIUM DIOXIDE (COLOR), CONFECTIONER'S GLAZE (SHELLAC), COCONUT OIL, PEPPERMINT OIL, CARNAUBA WAX, WHITE MINERAL OIL, PARAFFIN OIL, BEESWAX, SUNFLOWER LECITHIN, RED 40, RED 3, BLUE 1.

References

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