Close
Bark 4 Ways
-
Servings:
1 bark sheet per recipe
-
Time:
0 min
Ingredients
-
Chocolate Bark Base3 Ghirardelli® 60% Cacao Baking Bars, chopped (12 ounces total) Peppermint Bark1 10-ounce package Ghirardelli® Holiday Baking Peppermint Chunks, divided2 ounces Ghirardelli® White Chocolate Baking Bar, chopped 1/2 teaspoon shorteningOrange Pistachio Bark1 teaspoon orange zest3/4 cup coarsely chopped roasted, salted shelled pistachiosOrange peel stripsGreen Tea and Sea Salt Bark3 Ghirardelli® White Chocolate Baking Bars, chopped (12 ounces total) 1 tablespoon matcha (green tea powder) 2 to 3 teaspoons sea salt or kosher saltDeconstructed Candy Bar Bark3/4 cup honey-roasted peanuts, divided3/4 cup sweetened shredded coconut, divided1/2 cup Ghirardelli® Caramel Flavored Baking Chips1 teaspoon shortening
Directions
CHOCOLATE BARK BASE
- Line a baking sheet with parchment paper. Set aside.
- Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boing water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
- Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
- Add ingredients and toppers according to variations below (Peppermint Bark, Orange Pistachio Bark, Green Tea and Sea Salt Bark, or Deconstructed Candy Bar Bark
PEPPERMINT BARK
- Melt the chocolate as per the Chocolate Bark Base.
- Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
- In a small microwave-safe bowl, combine white chocolate and shortening. Microwave on medium power (50 percent) for 1 minute.
- Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
- Spoon chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
- Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
ORANGE PISTACHIO BARK
- Melt the chocolate as per the Chocolate Bark Base. Stir in orange zest.
- Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with pistachios and orange peel strips.
- Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
GREEN TEA AND SEA SALT BARK
- Prepare the Chocolate Bark Base, except substitute white chocolate for the dark chocolate. Divide melted chocolate in half. Stir matcha into half of the chocolate.
- Alternately, spoon white and green chocolate onto the prepared baking sheet. Spread about ¼ inch thick and gently swirl with a spatula. Sprinkle with salt.
- Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
DECONSTRUCTED CANDY BAR BARK
- Melt the chocolate as per the Chocolate Bark Base. Stir in 1/2 cup peanuts and 1/2 cup coconut.
- Pour the mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with remaining 1/4 cup peanuts and remaining 1/4 cup coconut. Gently press the peanuts and the coconut into the bark.
- In a small microwave-safe bowl, combine the caramel chips and the shortening. Microwave on medium power (50 percent) for 1 minute.
- Remove and stir. If caramel chips are not melted, return to microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
- Spoon the caramel mixture into a large self-sealing plastic bag. Snip off corner; drizzle caramel over bark.
- Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.