Copycat Ghirardelli Peppermint Bark Squares [GF, V]

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

This copycat Ghirardelli Peppermint Bark is made from high-end local chocolate to elevate this treat you can make at home!

Course Dessert

Keyword candy, chocolate, dessert, peppermint

Prep Time 10 minutes

Chilling Time 50 minutes

Total Time 1 hour

Servings 24 chocolates

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

1. Melt white chocolate in a small microwave safe bowl in 30 second intervals, stirring each time, until smooth.
2. Stir in peppermint extract, nonpareils and sugar.
3. Pipe or spoon white chocolate mixture into molds until they are halfway filled.
4. Tap the molds so that bubbles rise and chocolate fills in all the corners.
5. Refrigerate or let set on the counter for 15-20 minutes, or until mostly set to the touch on the top.
6. Melt dark chocolate in a small microwave safe bowl in 30 second intervals, stirring each time, until smooth.
7. Pipe or spoon in dark chocolate into molds until nearly full.
8. Tap the molds so that bubbles rise and chocolate fills in all the corners.
9. Refrigerate until set.
10. Pop chocolate out of the molds.
11. Store in refrigerator.
12. #enJOY!