Go Back
–+ servings
Peppermint Bark broken up on a sheet of parchment paper.
Print Recipe
4.84 from 6 votes

Easy Chocolate Peppermint Bark (with Chocolate Wafers)

How to make easy chocolate peppermint bark just like Williams-Sonoma's using chocolate wafers.
Prep Time5 minutes
Cook Time5 minutes
Set up time45 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Peppermint Bark
Servings: 16
Calories: 236kcal
Author: Kelly Anthony

Ingredients

  • 12 ounces Ghirardelli Dark Melting Wafers
  • ½ teaspoon peppermint oil separated
  • 3 tablespoons crushed peppermint separated
  • 12 ounces Ghirardelli White Chocolate Coating Wafers

Instructions

  • Instructions
  • Have ready a rimmed, 9x13" pan lined with parchment paper.
  • Add the Ghirardelli Dark Melting Wafers to a large microwave-safe bowl. Melt the chocolate at 30-second intervals, and melt according to package instructions.
  • Once melted, stir in a ¼ teaspoon of the peppermint oil, and 2 tablespoons of crushed peppermint. Transfer the chocolate to the prepared pan and spread into a thin layer. Set aside until ready to use.
  • Add the Ghirardelli White Chocolate Coating Wafers to a large microwave-safe bowl. Melt according to package instructions.
  • Once the white chocolate has melted, stir in a ¼ teaspoon of the peppermint oil and pour over the semi-sweet chocolate. 
  • Use a small, offset spatula spread the white chocolate evenly across the dark chocolate. Sprinkle with the remaining crushed peppermint and transfer to the refrigerator to set, about 30 minutes.
  • Break apart, serve and enjoy.

Nutrition

Calories: 236kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 60mg | Sugar: 27g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 0.3mg