Easy Copycat Williams Sonoma Peppermint Bark Recipe -

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Save money with this easy copycat Williams Sonoma peppermint bark recipe made with simple ingredients like semi-sweet chocolate, white chocolate, and peppermint candy.

Copycat Christmas candy with peppermint flavor and chocolate. — *As an Amazon Associate, I earn from qualifying purchases. This post contains other affiliate links too for your convenience. You can read my privacy policy for more details.

There’s something about the iconic Williams Sonoma’s peppermint bark that instantly makes it feel like the holiday season, don’t you think?

It’s classic.

It’s nostalgic.

But let’s be honest…it’s expensive.

So this year, I decided to whip up a homemade version of their famous peppermint bark, and let me tell you, it did not disappoint.

This 4-ingredient recipe has all the same creamy, crunchy, chocolatey goodness but it’s easy to make at home and way (way) more budget-friendly.

Plus, you can wrap it up and gift it just like the store-bought version to easily say, Merry Christmas to friends and family!

What You’ll Love About This Recipe:

EASY TO MAKE: No candy thermometer and no fancy tools. Just melt, layer, chill, and break.
BUDGET-FRIENDLY: This festive treat costs a fraction of what you’d spend at Williams-Sonoma, and tastes just as good…I actually think better!
QUALITY INGREDIENTS: When you make it yourself, you control the ingredients. Choose high-quality chocolate and skip the additives.

Jump to Recipe

Ingredients You’ll Need for Classic Peppermint Bark

You only need four simple ingredients…

The simple ingredients you'll need to make copycat chocolate peppermint bark include semisweet chocolate, white chocolate chips, peppermint extract, and crushed peppermint candies.

Semi-Sweet Chocolate Chips: Forms the chocolatey base of your bark.
White Chocolate Chips: For the creamy top white layer.
Peppermint Extract: A little goes a long way. If you’re not a huge fan of minty flavor, you can skip this ingredient.
Crushed Peppermint Candies: Gives the bark a peppermint crunch. Feel free to use crushed candy canes instead if you have those on hand.

PRO TIP: Use a high-quality chocolate like Ghirardelli or Lindt for the best flavor and texture. These chocolates have a higher percentage of cocoa butter, which means they melt nicely, set with a snap, and taste noticeably richer.

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I’m Heidi, the heart and hands behind Eleanor Rose Home.

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I’ll show you that your home can become a place of warmth, comfort, and style with practical tips, creative ideas, and my own journey to help you create a space that feels like you…welcoming, personal, and full of charm.

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Easy Peppermint Bark Recipe

If you enjoy the classic tin of Williams Sonoma peppermint bark, you’re going to love this delicious homemade version.

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It’s everything you want in a holiday treat, and it couldn’t be easier to make…

01

Line Your Pan

Start by lining a 9×13″ baking sheet or a baking dish with parchment paper, leaving a little overhang so you can lift the bark out easily once it’s set.

Parchment paper lines baking sheet to make Williams Sonoma peppermint bark.

02

Melt the Semi-Sweet Chocolate

Melt the chocolate in a heatproof bowl in short increments in the microwave (or in a double boiler), stirring between each increment. Stir in peppermint extract. Spread the melted chocolate in an even layer in the prepared pan and pop in the fridge to set.

Add semi-sweet chocolate chips in a heat proof bowl.

In a microwave safe bowl, microwave the dark chocolate until fully melted.

03

Melt the White Chocolate

Once the dark chocolate layer is firm, melt your white chocolate the same way you melted the semisweet chocolate. Stir in peppermint extract.

Pro Tip: White chocolate is more temperamental than regular chocolate, so heat it slowly and gently to avoid scorching or seizing.

04

Assemble the Bark

Pour the white chocolate over the hardened dark chocolate and spread it evenly. While the white chocolate layer is still warm, sprinkle the crushed peppermint candies over the top and press in gently.

05

Chill & Break

Refrigerate for about 30-45 minutes or until fully set, then lift the bark out of the pan and break into small pieces.

Finished chocolate peppermint bark candy ready to break into small pieces for eating or giving as a lovely gift.

Small pieces of peppermint bark on parchment paper.

Helpful Tips

Use good chocolate. It makes all the difference in flavor and texture.
Don’t rush the chilling process. Make sure each layer is fully set before adding the next.
Gently crush the peppermint candies. Too fine and they’ll melt into the chocolate, too chunky and they’ll fall off.
Snap the bark by hand or use a sharp knife for cleaner, more uniform cuts.

How to Store the Chocolate Peppermint Bark

One of the best things about this homemade peppermint bark (aside from how delicious it is) is how well it stores.

Pieces of peppermint bark on wooden table for gift giving or for snacking.

Here’s how to keep it fresh…

At Room Temperature: Store your bark in an airtight container in a cool, dry spot for up to 2 weeks. Make sure to keep it away from heat or direct sunlight to prevent melting or softening.
In the Refrigerator: The bark will keep for up to a month if you pop it in the refrigerator in a tightly sealed airtight container.
In the Freezer: Yes, you can freeze peppermint bark! Place pieces in a freezer-safe container or bag with parchment between layers. Freeze for up to 3 months.

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FAQs

Yes! Milk chocolate will make the bark sweeter and creamier, while dark chocolate adds a richer, more intense flavor. Use whichever good quality chocolate you love most.

White chocolate is a bit more delicate than dark chocolate. It can seize if overheated or if even a tiny bit of water gets into the bowl. Melt it slowly and stir often.

You don’t. If you’re using crushed peppermint candies on top, you can skip the extract. But the addition of pure peppermint extract gives the bark plenty of peppermint flavor that tastes like the Williams Sonoma recipe.

Place them in a Ziplock bag and gently crush them with a rolling pin or the bottom of a heavy pan. You could also give them a quick whirl in a food processor.

This recipe is very easy to double. Just use a larger sheet pan or divide between two pans. Make sure each chocolate layer sets fully before adding the next.

Homemade Christmas Gift Idea

Turn your peppermint bark into a lovely gift for the holidays.

This peppermint bark makes a lovely gift for Christmas when packaged in white boxes and tied with festive ribbon.

Break the bark into small pieces and tuck them into a box, festive tin, or clear treat bag tied with a festive ribbon or kitchen twine.

It’s affordable, personal, and feels way more meaningful than store-bought treats!

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Chocolate peppermint bark broken into small pieces.

Williams-Sonoma Copycat Peppermint Bark

This easy peppermint bark recipe is the perfect holiday treat with rich layers of semi-sweet and white chocolate topped with a peppermint crunch. Made with just four ingredients, it's great for snacking, sharing, and gifting.

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Prep Time 15

Chill Time 1

Total Time 1 15

Ingredients

12 oz Semi-Sweet Chocolate Chips
12 oz White Chocolate Chips
1/2 tsp Peppermint Extract divided
1/2 cup Peppermint Candies crushed

Instructions

Line a 9×13 pan with parchment paper and set aside.
Melt the semi-sweet chocolate using a double boiler or microwave in short bursts. Stir in 1/4 tsp peppermint extract. Spread evenly into prepared pan and refrigerate until set, about 20–30 minutes.
Melt the white chocolate gently. Stir in remaining 1/4 tsp peppermint extract. Pour over the chilled dark chocolate layer and smooth out.
Sprinkle crushed peppermint candies over the white chocolate while it's still warm, pressing gently so it sticks.
Refrigerate until fully set, about 30–45 minutes. Break into small pieces then serve or gift!

Notes

- Use quality chocolate. It makes all the difference in flavor and texture.
- Don’t rush the chilling process. Make sure each layer is fully set before adding the next.
- Gently crush the candy canes. Too fine and they’ll melt into the chocolate, too chunky and they’ll fall off.
- Snap the bark by hand or use a sharp knife for cleaner, more uniform cuts.
- Store peppermint bark in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 1 month, or freeze for 2–3 months.