Dark and white Ghirardelli chocolate with crushed peppermint—this easy peppermint bark is holiday magic in snack form. So simple, so good.
Every December, something a little ridiculous happens. I tell myself I’m going to take it easy—just enjoy the season. You know, fewer plans, more movies in pajamas. Then I blink and suddenly there are six holiday parties, two potlucks, and three Secret Santa gift exchanges on my calendar. How does this happen?
That’s where this Ghirardelli Peppermint Bark Recipe comes in. It started as a last-minute “Oh no, I forgot to bring something” fix. I had dark chocolate wafers from Halloween, a stash of white chocolate (don’t ask), and some crushed-up candy canes from a gingerbread house kit we never actually finished. Honestly, I wasn’t expecting much. But once I broke it into pieces and brought it to a party? Gone in 10 minutes.
Now people ask for it. Like, in advance. “Hey, are you bringing that bark thing again?” So… yeah. It’s a thing now. A weird, low-effort, ridiculously festive tradition. And honestly? I kind of love that.
Why You’ll Love This Ghirardelli Peppermint Bark Recipe?
There’s something weirdly satisfying about making a dessert that looks like you spent hours on it… but actually took maybe 12 minutes. Plus, peppermint bark is one of those things that just screams holiday—like Mariah Carey and tangled lights.
Here’s why I keep making it (and maybe why you’ll want to too):
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Only three ingredients. No, seriously. Three. If you can melt chocolate and not burn it, you’re set.
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It looks fancy. That shiny chocolate? Those peppermint pieces? It passes the Instagram test, and we all know that counts for something now.
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It’s weirdly fun to make. Especially the part where you crush candy canes. Therapeutic, even.
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People love it. I’ve seen kids fight over the last piece. I’ve also seen grown adults quietly stash extras in their coat pockets.
Also, let’s be real—anything with “Ghirardelli” in the name just sounds fancier.
Ingredient Notes:
Alright, here’s what goes into this peppermint bark. No obscure ingredients. No baking wizardry. Just real stuff you might already have in your kitchen.
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12 oz Ghirardelli dark chocolate melting wafers – It’s the base layer. Rich, smooth, and a little dramatic.
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12 oz Ghirardelli white chocolate melting wafers – Sweet and creamy. It’s like frosting, but better.
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½ cup crushed peppermint candy – Candy canes work. So do those little peppermint disks. You’ll be smashing them, so no pressure.
That’s it. Three ingredients. If you need more reasons to make it, you might be overthinking it.
How To Make Ghirardelli Peppermint Bark?
So, here’s how I usually do it. Messy counter, music playing, peppermint bark happening in the middle of everything else. You don’t need to be precise. This isn’t soufflé. This is fun.
Step 1: Line the pan
Use parchment paper. Trust me. One year I skipped it, and it was like chiseling chocolate off a sidewalk. Just line a 9×12 pan (or whatever you have, honestly) and call it good.
Step 2: Melt the dark chocolate
Microwave the wafers at 70% power in 30-second bursts, stirring each time. You want it smooth and glossy, not scorched. I’ve burned it before. It smells like regret.
Once it’s melted, pour it into your pan and spread it out. Aim for about ⅓ inch thick. If it’s thinner, it snaps better. If it’s thicker, it feels more like a candy bar. Totally up to you.
Step 3: Melt the white chocolate
Same deal. New bowl. Stir until smooth. Then gently pour it on top of the dark layer. Try to spread it evenly without mixing the two too much—unless you want that swirly look, which is actually kind of cool.
Step 4: Smash the candy
Put your peppermint in a Ziplock, grab a rolling pin (or a meat mallet, or heck, a wine bottle in a pinch), and get cracking. Kids love this part. Adults do too, but we pretend we’re “just helping.”
Sprinkle the crushed candy all over the white chocolate. It’s okay if it’s uneven. That’s the charm.
Step 5: Chill and break
Refrigerate for at least 2 hours. After that, break it up into uneven, jagged pieces. You can use your hands, or a big knife if you want cleaner lines. Either way, it looks beautiful.
Want To Save This Recipe?
Storage Options:
Let’s say, hypothetically, you don’t eat it all in one sitting. Here’s how to keep it fresh:
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Room temp – Sealed container, away from heat, lasts about a week.
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Fridge – Up to 2–3 weeks, just keep it airtight.
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Freezer – Yes, you can freeze it! I’ve pulled a piece out mid-January and it still tasted like holiday cheer.
It also ships well. I once mailed a batch to my cousin across the country. It arrived slightly melted, slightly re-solidified, and still totally edible.
Variations and Substitutions:
Once you’ve made this Ghirardelli Peppermint Bark Recipe once, you’ll start dreaming up variations. I do it every year. Here are a few to get you started:
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Use milk chocolate instead of dark for something sweeter.
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Add a little peppermint extract to either chocolate layer for an extra minty punch.
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Swirl the layers together with a toothpick before chilling for a marbled look.
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Top it with other stuff like crushed Oreos, sprinkles, pretzels, or even mini marshmallows.
Honestly, it’s one of those recipes that’s almost impossible to mess up. Unless you burn the chocolate. Don’t burn the chocolate.
What to Serve with Ghirardelli Peppermint Bark?
It’s the holidays. You’re allowed to be extra. Here’s what pairs beautifully with this treat:
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Hot cocoa – Bonus points if it’s got whipped cream and a candy cane stirrer.
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Coffee – Dark roast + peppermint bark = magic.
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Holiday movie night snacks – Throw this on a platter with popcorn and cookies.
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Gift tins – People love edible gifts. And if they don’t? More for you.
Frequently Asked Questions:
Can I use chocolate chips?
You can, but they don’t melt quite as well or set as firm. Wafers are just easier. Less drama.
Do I have to refrigerate it?
Not really. It sets fine at room temp, but it takes longer. I’m just impatient.
Can I make it in advance?
Totally. I usually make a double batch and store half for later. Future me always says thank you.
So… are you going to try it? This Ghirardelli Peppermint Bark Recipe might not change your life, but it might save you during the holiday rush. It’s fast, it’s festive, and it’s got that perfect mix of sweet, minty, and crunchy. Plus, it gives off serious “I made this from scratch” energy—even if you really didn’t have to work that hard.
Let me know if you make it! I wanna see your bark, hear your holiday snack fails, or find out if your kids smashed the peppermint into dust like mine did last year. Let’s swap stories.
Want a printable card or a cute gift tag to go with it? Just say the word—I’ve got some saved somewhere between cookie recipes and 800 unread emails.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ghirardelli Peppermint Bark Recipe
Ingredients
- 12 ounces Ghirardelli dark chocolate melting wafers
- 12 ounces Ghirardelli white chocolate melting wafers
- ½ cup peppermint candy such as candy canes or mint rounds, crushed
Instructions
Prepare the Pan
- Line a 9×12-inch baking dish or a rimmed sheet pan with parchment paper. Set aside. This ensures easy removal of the bark once set and prevents sticking.
Melt the Dark Chocolate
- Place the dark chocolate wafers into a microwave-safe bowl. Microwave at 70% power for 30 seconds. Remove and stir thoroughly. Continue microwaving in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Create the Bottom Layer
- Pour the melted dark chocolate into the prepared pan. Use a spatula to spread the chocolate evenly to a thickness of approximately ⅓ inch. Gently tap the pan on the countertop to level the surface. Allow it to rest briefly while preparing the next layer.
Melt the White Chocolate
- In a separate bowl, melt the white chocolate wafers following the same method used for the dark chocolate—microwaving at 70% power in 30-second increments, stirring each time, until completely smooth.
Add the Top Layer
- Carefully pour the melted white chocolate over the dark chocolate layer. Use a clean spatula to spread it evenly, ensuring it fully covers the bottom layer without mixing too much into the dark chocolate.
Crush and Sprinkle the Peppermint
- Place the peppermint candies into a heavy-duty plastic bag and crush using a rolling pin or meat tenderizer until broken into small shards. Sprinkle the crushed peppermint evenly across the top white chocolate layer.
Chill to Set
- Transfer the pan to the refrigerator and chill for at least 2 hours, or until the chocolate is fully set and firm to the touch.
Break and Serve
- Once chilled, remove the bark from the pan using the parchment paper. Break into irregular, bite-sized pieces by hand or with a knife. Store in an airtight container until ready to serve.
Notes
- Confirm that the Ghirardelli melting wafers used are certified gluten-free, as manufacturing practices may vary by brand or product line.
- Use peppermint candies that are gluten-free, avoiding any brands that include wheat-based ingredients or shared manufacturing with gluten-containing products.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
