Williams Sonoma Peppermint Bark is a well-known holiday treat. This peppermint bark recipe combines both dark chocolate and white chocolate, peppermint candies, and a bit of peppermint extract. It is hard to beat the way this candy 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.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
What Makes Williams Sonoma Peppermint Bark So Good?
This Christmas treat has the perfect blend of dark velvety chocolate and rich white chocolate with just the right touch of peppermint. This bark is topped with crunchy pieces of peppermint candy and has a refreshing, cool taste that no one can resist.
Why you’ll love this easy peppermint bark recipe
If you want to go to Williams Sonoma, this festive peppermint bark candy will cost you a pretty penny. I can show you how to make it for less – much less – with this easy peppermint bark recipe. Gift-wrapped or in a holiday tin, this bark makes a lovely gift for a friend, neighbor, teacher, etc.
You can make homemade peppermint bark that tastes just like it does when you buy it in the store. I know you are going to love this peppermint bark candy, even more, when you make it at home.
Secrets to Making the Best Peppermint Bark
The real secret to making tasty peppermint bark candy is using good-quality chocolate. Guittard chocolate is closest to Williams Sonoma’s variety, but you can use any other good quality chocolate. I wouldn’t use the inexpensive “chocolate bark” you often find during the holidays.
Another secret to making good-tasting peppermint bark is food-grade peppermint oil because it tastes much better than peppermint extract. If you can’t find the food-grade peppermint oil, it is okay to use the extract. The oil has a smoother flavor.
Here’s a list of what you need:
- Semisweet Chocolate, 61% cacao
- White Chocolate, 31% cacao
- Food grade peppermint oil
- Peppermint candies or candy canes
What’s the Best Way to Melt Chocolate?
I suggest using a double boiler to melt the chocolate. Bring a small saucepan of water to a simmer over low heat. Place the chocolate in a heatproof bowl and set the bowl over the simmering water. Stir while the chocolate is melting.
You could also melt it in the microwave by heating the chocolate in 30-second increments in a glass bowl, then taking it out and stirring it each time.
I don’t have the patience to microwave it and prefer using the double boiler. It heats up more quickly, but you must be careful not to accidentally get any water into the chocolate.
CopyKat Tip – be sure to use good quality chocolate like Lindt, Ghiradelli, or other bulk chocolate. Chocolate chips contain stabilizers that keep them from melting perfectly.
How to Make Peppermint Bark
- Line a jelly roll pan with waxed or parchment paper.
- Melt semisweet chocolate in a double boiler. Or melt in a bowl in the microwave.
- Stir in peppermint oil.
- Pour semisweet chocolate over the waxed paper with an offset spatula to about ¼ to ⅜-inch thickness.
- Place the pan in the refrigerator and allow the chocolate to set for 30 minutes.
- Melt white chocolate in a double boiler and stir in peppermint oil.
- Spread white chocolate in an even layer over the dark chocolate layer.
- Sprinkle crushed peppermint candies or crushed candy canes over white chocolate and gently press the candies into the chocolate. You want to press the candies into the chocolate.
- Allow a couple of hours for the chocolate to set up fully.
- Once the chocolate has set, break it into pieces.
- Store the candy in an airtight container at room temperature.
How to Prevent the Two Bark Layers Separating
Several readers have mentioned that they had this problem. There are a couple of reasons why this may happen: the kind of chocolate you use and the method of making the bark.
It’s essential to use top-quality chocolate. Avoid using the slabs of chocolate “bark” in the baking aisle or chocolate chips. These often contain palm kernel oil, inhibiting the two layers’ excellent bonding. Chocolate chips also contain stabilizers, so they retain their shape – this means they don’t melt as well.
You must also use white chocolate containing cocoa butter and not palm kernel or coconut oil. These particular fats are not compatible with the cocoa butter found in good quality dark chocolate, and once your two-tone slabs set, the light and dark layers will separate when you break the bark into pieces.
If you have the right chocolate and you still have a separation problem, try tempering both chocolates. Tempering means you set aside some pieces of chopped chocolate and stir them into the main batch of chocolate after it has melted.
- Comment from a reader: The condensation from the cold chocolate can keep the two chocolates from sticking together. Blotting the dark chocolate before adding the white seems to help.
Homemade Peppermint Bark
Now you can make this holiday treat just like Williams Sonoma sells in the stores. It’s easy to do and will cost you a lot less. With this peppermint bark recipe, you can have all the peppermint bark candy you want without taking a huge chunk out of your wallet! And it’s super fun to do with your kid.
I hope you give this recipe a try this holiday season. This peppermint bark is delicious with the dark chocolate layer topped with the white chocolate layer. It doesn’t get much better than this!
What can you serve peppermint bark with?
You may want to serve this on a cookie tray, or serve this as a dessert selection at a holiday gathering. I love to serve this with Walkers Shortbread Cookies or some White Chocolate Cranberry Cookies.
How to store peppermint bark
You will want to place this into an airtight container. This will help prevent the bark from absorbing moisture or orders from other foods. If you are staking the peppermint bark, place a sheet of parchment paper between each layer to keep pieces from sticking together. Also, store in a cool, dry place, but do not place it in the refrigerator. Refrigeration can cause the chocolate to bloom, affecting the appearance of your peppermint bark.
How long does peppermint bark last?
At room temperature, it will last up to two weeks, so plan on consuming this treat quickly.
Love homemade candy? Try these recipes!
- York Peppermint Patty
- Homemade Lindor Truffles
- Rocky Road Candy
- Chocolate Walnut Fudge
- Sees Fudge Recipe
- Old Fashioned Chocolate Peanut Butter Balls
Favorite Christmas Recipes
- White Chocolate Covered Oreos
- Cracker Barrel Coca Cola Cake
- McDonald’s Peppermint Mocha
- White Chocolate Starbucks Drinks
- Eggnog Latte
- Chocolate and Pistachio Cake
- Homemade Red Velvet Cake
Williams Sonoma Peppermint Bark
- 1 pound Guittard Semisweet Chocolate (61% cacao)
- 1 pound Guittard White Chocolate (31% cacao)
- 3/8 teaspoon peppermint extract or food grade peppermint oil
- 1/4 teaspoon peppermint extract or 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 peppermint extract. 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 peppermint extract. 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.