This copycat Ghirardelli Peppermint Bark is made from high-end local chocolate to elevate this treat you can make at home!
My favorite holiday treat is the Ghirardelli Peppermint Bark. I love the texture of the crunchy red bits, and the creamy texture of the entire bite. Last year I found a huge bag at TJ Maxx, and I hoarded it until well into the new year.
I wanted to recreate my favorite peppermint bark at home, but I was a little concerned about the red parts bleeding into the chocolate. I bought Wilton brand sugar and nonpareils and they didn’t discolor the chocolate at all! It was a great find. Now I can make it all year-round! (But real talk, will be great for gifts and parties!) I used this perfectly portioned mold that I found at Michael’s, but you can feel free to use any mold you would like.
This homemade peppermint bark maybe better than the original. I hope you give it a try and let me know what you think, too.
Local Spotlight: I used the couverture from Glacier Confection and their white chocolate was the perfect flavor! Embarrassing story time – I drove myself to Bean-to-Bar when I finished the first batch at like 8:30 one night to make Alex eat one of them and I found a parking spot right in front. I went inside…and he wasn’t there. So I got back in the car and went home. There you have it. You could also use Ghirardelli chocolate chips, I suppose.
xxHillary
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Copycat Ghirardelli Peppermint Bark
Ingredients
- 6 oz. white chocolate
- 1/2 t. peppermint extract
- 1/2 t. red nonpareils
- 1 t. red sanding sugar
- 6 oz. dark chocolate
Instructions
- Melt white chocolate in a small microwave safe bowl in 30 second intervals, stirring each time, until smooth.
- Stir in peppermint extract, nonpareils and sugar.
- Pipe or spoon white chocolate mixture into molds until they are halfway filled.
- Tap the molds so that bubbles rise and chocolate fills in all the corners.
- Refrigerate or let set on the counter for 15-20 minutes, or until mostly set to the touch on the top.
- Melt dark chocolate in a small microwave safe bowl in 30 second intervals, stirring each time, until smooth.
- Pipe or spoon in dark chocolate into molds until nearly full.
- Tap the molds so that bubbles rise and chocolate fills in all the corners.
- Refrigerate until set.
- Pop chocolate out of the molds.
- Store in refrigerator.
- #enJOY!
Peppermint anything is usually my fave thing ever!
So yum!