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Bark 4 Ways

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Servings: 1 bark sheet per recipe

Ingredients

  • 3 Ghirardelli® 60% Cacao Baking Bars, chopped (12 ounces total)
  • 1 10-ounce package Ghirardelli® Holiday Baking Peppermint Chunks, divided
  • 2 ounces Ghirardelli® White Chocolate Baking Bar, chopped
  • 1/2 teaspoon shortening
  • 1 teaspoon orange zest
  • 3/4 cup coarsely chopped roasted, salted shelled pistachios
  • Orange peel strips
  • 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
  • 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

Method

  1. CHOCOLATE BARK BASE: Line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
  4. Add ingredients and toppers according to variations below
  5. PEPPERMINT BARK: Melt the chocolate as per the Chocolate Bark Base.
  6. 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.
  7. In a small microwave-safe bowl, combine white chocolate and shortening. Microwave on medium power (50 percent) for 1 minute.
  8. 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.
  9. Spoon chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
  10. 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.
  11. ORANGE PISTACHIO BARK: Melt the chocolate as per the Chocolate Bark Base. Stir in orange zest.
  12. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with pistachios and orange peel strips.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. DECONSTRUCTED CANDY BAR BARK : Melt the chocolate as per the Chocolate Bark Base. Stir in 1/2 cup peanuts and 1/2 cup coconut.
  18. 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.
  19. In a small microwave-safe bowl, combine the caramel chips and the shortening. Microwave on medium power (50 percent) for 1 minute.
  20. Remove and stir. If caramel chips are not melted, return to microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
  21. Spoon the caramel mixture into a large self-sealing plastic bag. Snip off corner; drizzle caramel over bark.
  22. 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.