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    Bark 4 Ways

      Servings:   1 bark sheet per recipe
      Time:  0 min

    Ingredients
      Chocolate Bark Base
      3 Ghirardelli® 60% Cacao Baking Bars, chopped (12 ounces total)

      Peppermint Bark
      1 10-ounce package Ghirardelli® Holiday Baking Peppermint Chunks, divided

      2 ounces Ghirardelli® White Chocolate Baking Bar, chopped

      1/2 teaspoon shortening

      Orange Pistachio Bark
      1 teaspoon orange zest
      3/4 cup coarsely chopped roasted, salted shelled pistachios
      Orange peel strips

      Green Tea and Sea Salt Bark
      3 Ghirardelli® White Chocolate Baking Bars, chopped (12 ounces total)
      1 tablespoon matcha (green tea powder)
      2 to 3 teaspoons sea salt or kosher salt

      Deconstructed Candy Bar Bark
      3/4 cup honey-roasted peanuts, divided
      3/4 cup sweetened shredded coconut, divided
      1/2 cup Ghirardelli® Caramel Flavored Baking Chips
      1 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.