Williams Sonoma Peppermint Bark

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.
chocolate bark with peppermint
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.

chocolate bark with peppermint

Williams Sonoma Peppermint Bark

Make Peppermint Bark just like Williams Sonoma sells in the stores. 
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Chocolate Recipes, Christmas Recipes
Servings: 12
Calories: 424kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 424kcal | Carbohydrates: 51g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 217mg | Fiber: 2g | Sugar: 46g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1.1mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Misti

    So apparently the condensation from the cold chocolate can keep the two chocolates from sticking together. I’ve found that after you refrigerate leave it out and blot the dark chocolate before you add the white. Not foolproof but it did help.

      • Lise WIlson

        I just read this after making it today to give to a few friends. I don’t quite understand the blotting part. I made the chocolate, refrigerated it then put the melted white chocoate on top after it was firm. When I went to break it up both of the the chocolates separated. I thought the darker chocolate was rather bitter.

      • Stephanie

        5 stars
        So sometimes some moisture can form on the chocolate when you put it in the refrigerator, this may keep the two layers from sticking together. I am sorry you thought the darker chocolate was bitter. What type of chocolate was it?

  2. Ellen

    Just made this and it tastes fantastic! I find that the chocolate loses its hardness after a few moments if left out of the refrigerator. I guess this is due to the inclusion of the oil. Is there anything that can be done to prevent this?

    • Stephanie

      I definitely think the oil could influence the chocolate. You may want to try a different type of oil in the future, or make sure your chocolate is fully tempered. I hope this helps.

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