3 (10 oz) packages Ghirardelli wafers (milk or dark chocolate)

1 packet hot cocoa mix

1 (10 oz) package white chocolate wafers

1 (7 oz) container marshmallow fluff

2 teaspoons mint extract

1 cup chopped peppermint kisses

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Line a baking sheet with parchment paper or a silicone mat.
Melt the Ghirardelli wafers in 30-second microwave intervals, stirring between each, until smooth.
Stir in the hot cocoa packet and mint extract until fully combined.
Spread the melted chocolate evenly over the prepared baking sheet (about ¼ inch thick). Let it set slightly.
Melt the white chocolate wafers until smooth. Warm the marshmallow fluff slightly, then gently fold it into the melted white chocolate to create swirls.
Dollop the marshmallow-white chocolate mixture over the chocolate layer and swirl with a knife or skewer to create a marbled effect.
Sprinkle the chopped peppermint kisses evenly over the top and press lightly to adhere.
Allow the bark to set completely at room temperature or refrigerate for about 30 minutes.
Once firm, break into irregular pieces and store in an airtight container.

Use peppermint extract instead of mint extract for a stronger flavor—about 1 teaspoon.

Add crushed candy canes or holiday sprinkles for extra crunch and color.

For a darker flavor, use bittersweet chocolate instead of milk chocolate.

To prevent layer separation, add the top layer while the bottom is slightly soft.

Store bark in a cool, dry place or refrigerate for up to two weeks.