Williams Sonoma Peppermint Bark is a well-known holiday treat. This combines both dark chocolate, and white chocolate, peppermint candies, and a bit of peppermint oil. It is hard to beat the way this tastes. If you want to go to Williams Sonoma it will cost you a pretty penny. I can show you how to make it for less, much less.
The real secret to making a tasty peppermint bark is using a good quality chocolate. Guittard is the closest one to the Williams Sonoma variety, but you can use other good quality chocolate. I wouldn’t use the inexpensive “chocolate bark” that you often find during the holidays. Another secret to making good tasting peppermint bark is using food grade peppermint oil. The food grade peppermint oil tastes much better than peppermint extract. If you can’t find the food grade peppermint oil it is ok to use the extract, but the oil has a smoother flavor.
I suggest using a double boiler to melt the chocolate, you could also melt it in the microwave by heating the chocolate a few seconds at a time, and then taking it out and stirring it. For me, I don’t have the patience to do it this way, I like using the double boiler because it heats it more quickly, but you need to be careful that you don’t get any water into the chocolate accidently.
Williams Sonoma Peppermint Bark
You can prepare your own chocolate peppermint bark. Surprise your friends and family with this classic candy treat that tastes just like Williams Sonoma.
- 1 pound Guittard Semisweet Chocolate (61% cacao)
- 1 pound Guittard White Chocolate (31% cacao)
- 3/8 teaspoon food grade peppermint oil
- 1/4 teaspoon food grade peppermint oil
- ½ cup crushed peppermint candies or candy canes
Line a jelly roll pan with waxed paper. Melt semisweet chocolate in a double boiler. Stir in 3/8 teaspoon food grade peppermint oil. Spread semisweet chocolate over the waxed paper. Spread the chocolate out to about 1/4 to 3/8 inch thickness. Place pan in the refrigerator and allow chocolate to set for about 30 minutes. The chocolate does not need to be completely firm. Melt white chocolate in a double boiler and stir in 1/4 teaspoon food grade peppermint oil. Spread white chocolate over the semisweet chocolate. Sprinkle over crushed peppermint candies. Gently press candies into the chocolate. You want to press the candies into the chocolate. This will keep the peppermint candies from being easily knocked off when stored.
Allow the chocolate to set up fully, this can take up to a couple of hours. Once the chocolate has set break into pieces and store in an air tight container. This can be enjoyed for about two weeks after preparation. They key is not allowing the humidity to make the peppermints soggy.Print Recipe