Easy Peppermint Bark Recipe
This easy Ghirardelli white chocolate peppermint bark takes about 10 minutes of hands on time. Melt the chocolate, top it with crushed candy canes and chill. Make one layer or add a semi-sweet layer for classic two tone bark.
Ingredients
- 4 candy canes crushed
- 2 lbs Ghirardelli white chocolate
- 1 lb Ghirardelli semi-sweet chocolate optional*
- ½ - 1 tsp peppermint extract optional*
Instructions
- Line a baking sheet with parchment paper or non-stick foil.
- Using a microwave safe dish, melt semi-sweet chocolate.* Turn you microwave to 50% power and microwave chocolate in 30 second increments, stirring after each increment.
- When chocolate is fully melted, add in peppermint extract if using and stir until combined. Pour melted chocolate onto lined baking sheet. Using a rubber spatula, smooth chocolate out.
- Melt white chocolate in the same way as the semi- sweet chocolate.* Gently pour over semi-sweet chocolate. Carefully, spread white chocolate into an even layer, making sure it doesn’t mix with the semi-sweet chocolate.
- Sprinkle with crushed peppermint. Refrigerate for at least 30 minutes or until chocolate is firm.
- Using a sharp knife cut/break into bite size pieces.
- Enjoy!
Notes
* You don’t need to use semi- sweet chocolate! You can just melt the white chocolate, add in the peppermint extract (if using) and pour onto a baking sheet, and sprinkle with the peppermint candies. Using the semi-sweet chocolate will make the bark a little thicker and obviously uses semi-sweet chocolate which pairs nicely with the white. Add as much or as little peppermint extract as you want! I would taste as you add so you know when to stop.