Rocky Road Candy

Ingredients: 

10 ounces Ghirardelli Milk Chocolate Baking Bar
1 ¹/₂ cup mini marshmallows
¹/₂ cup chopped nu

Chocolate Cherry Bundt Cake

Ingredients: 

2 100% Cacao Unsweetened Chocolate Baking Bars
1/2 cup Unsweetened Cocoa
2 cups dried cherries
1/2 cup kirsch
3/4 cup canola oil
1 1/4 cups sugar
1 large egg
2 cups all-pur

Chocolate Frosting

Ingredients:  4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar 4 tablespoon(s) butter 3 cups powde

Chocolate Peppermint Cookie

24 cookies

Ingredients: 

8 ounces 60% Cacao Bittersweet Chocolate Chips
2 Peppermint Bark Baki

Flourless Brownies with Ganache Courtesy of Martha Stewart

Ingredients:  1/4 cup Unsweetened Cocoa Powder 1/4 teaspoon baking soda 1/4 teaspoon coarse salt 1 cup (2 sticks) unsalted butter cubed 1 1/4 cups granulat

Chocolate Peppermint Crunch Courtesy of Martha Stewart

Ingredients: 

12 to 15 chocolate graham crackers
1/2 cup sugar
1 cup unsalted butter, room temperature
1/4 teaspoon coarse salt
30 Milk Chocolate Peppermint Bark SQUARES, chopped

Directions

Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers in a single layer on baking sheet with edges touching; set aside. Place sugar and butter in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and cook at a rapid simmer until mixture reduces and is syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
Transfer to oven and bake until bubbling, about 10 minutes. Remove from oven and sprinkle with chopped chocolate. Let cool completely; refrigerate if necessary to set chocolate.
Break into pieces and serve. Peppermint crunch may be stored in an airtight container for up to 5 days.

Salmon with White Chocolate Sauce

Ingredients

3 tablespoons butter
3 teaspoons all-purpose flour
1 cup fish broth
6 teaspoons fresh lemon ju