Ghirardelli Peppermint Bark Recipe

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. 

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.

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.

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!

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. 

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