How to Make Williams Sonoma-Style Peppermint Bark

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.

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.

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.

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.

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.

Either use a sharp knife to break it into bite-sized shards or use your hands. Wash them first.

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