One of the best Christmas candies is easily Williams Sonoma’s Peppermint Bark. But, considering that prices for a tin start around $30, you might want to consider making your own copycat bark recipe at home.
Making your home homemade peppermint bark is super easy. Just combine dark chocolate, white chocolate, and throw in some peppermint extract and you’re done. Ok, and maybe there’s some stirring and microwaving, but you get the picture. If not, that’s why we added some.
This quick and easy chocolate peppermint candy also works as a last-minute gift or stocking stuffer. And it’s way tastier than those chocolate oranges which should not pass go unless that leads directly into the garbage.
Peppermint bark will keep for two weeks if you store it in a sealed container in the fridge. If you temper the dark chocolate, you can store it for two weeks at room temperature. Don’t freeze it unless you want to mess up the texture.
Peppermint Bark Ingredients
- chocolate chips
- white chocolate chips
- peppermint extract
- candy canes
- vegetable oil
How to Make Peppermint Bark
1. Crush the Peppermint Candy Canes
Place the candy canes in a resealable bag and smash them with a rolling pin. Place the crushed candy canes in a metal sieve and shake gently to remove excess candy cane powder. Or give this to Elmo.
2. Make the Dark Chocolate Layer
Use a double boiler to melt dark or semi-sweet chocolate chips. Or, melt the chocolate in a microwave-safe bowl for 3 minutes at 50% power. Stop and stir with a spatula every 30 seconds until the chips are fully melted. Pour the dark chocolate onto a parchment paper-lined baking sheet and use an offset spatula to spread it into an even layer. Place it in the fridge while you’re melting the white chocolate, but don’t let it set completely.
3. Make the White Chocolate Layer
Repeat the process with the white chocolate. If the white chocolate begins to seize, stir in a tablespoon of vegetable or coconut oil. Once melted, stir in ½ teaspoon of peppermint extract. Taste the mixture. Add more extract, ¼ tsp. at a time, until it’s the way you like it.
4. Assemble the Peppermint Bark
Pour the white chocolate on top of the melted dark chocolate. Use an offset spatula to spread it into an even layer. Sprinkle the peppermint candy canes on top. Place the baking sheet back in the fridge until the peppermint bark has fully set.
5. Break It Into Bite-Size Pieces
Either use a sharp knife to break it into bite-sized shards or use your hands. Wash them first.
Tips for the Best Peppermint Bark
- Don’t let your chocolate touch water. This will cause it to seize. If your white chocolate starts to seize when it’s melting, stir in 1 tablespoon of vegetable or coconut oil.
- Don’t let the dark chocolate fully set before pouring the white chocolate on top. This helps the layers stick together.
- Use really good chocolate. Williams-Sonoma uses Guittard chocolate. We’re a fan of 53.8% Callebaut chocolate callets. Every chocolate has its own distinct flavor profile.
- Use chocolate not candy melts.
- Go slow with the extract. You can always add more. You can’t remove it.
- Crushing the peppermint candy canes Ron Swanson style really is the best way. It breaks them up quickly and is great for holiday stress relief.
Peppermint BarkPrint Recipe
- 12 oz. chocolate chips
- 20 oz. white chocolate
- 1 tsp. peppermint extract (divided)
- 5 candy canes
- 1 Tbsp. vegetable or coconut oil (optional)
- Place 5 candy canes in a bag. Smash them with a rolling pin until they are small chunks.
- Line a baking sheet with parchment paper.
- Melt chocolate chips in double boiler or in microwave for 3 minutes at 50% power. Heat until fully melted, stopping to stir every 30 seconds.
- Pour melted chocolate onto baking sheet and spread with offset spatula to create an even layer. Place in fridge.
- Melt white chocolate chips in double boiler or microwave for 3 minutes at 50% power. Heat until fully melted, stopping to stir every 30 seconds. Add 1 tablespoon oil if chocolate begins to seize.
- Stir peppermint extract into melted white chocolate. Add more peppermint extract to taste, ¼ teaspoon at a time.
- Pour white chocolate on top of dark chocolate. Use offset spatula to spread the chocolate and create an even layer.
- Top chocolate with crushed candy canes. Place in fridge until set.
- Break into pieces with your hands or a sharp knife.
- Store Peppermint Bark in an airtight container in the fridge. If you temper the dark or milk chocolate, store it at room temperature. Do not store in freezer.
Leave a Comment