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.
16
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 9x13 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
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- 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.
Nutrition
Serving: 2piecesCalories: 139kcalCarbohydrates: 16.8gProtein: 1.2gFat: 7.6gSaturated Fat: 4.6gCholesterol: 1.2mgSodium: 6.9mgFiber: 0.5gSugar: 15.8g
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