Williams Sonoma’s Peppermint Bark is a staple for our family movie nights during Christmastime. This peppermint bark is rich and creamy with a very subtle hint of mint flavoring in the white and dark chocolate, topped with crushed peppermint for the perfect Christmas-y crunch! If you haven’t tried it yet, you absolutely must!
I store this homemade peppermint bark in an empty Williams Sonoma tin and my husband has yet to notice or tell a difference between the two… This easy recipe is so simple and fun to make with the kiddos and it takes less than 15 minutes from start to finish!
If you love this recipe, make sure to check out my other seasonal favorites like my Christmas Chocolate Turtles Recipe!
Peppermint Bark Ingredients
72% Cacao Dark Chocolate Chips- Look for a good quality dark chocolate for this dessert. I prefer the Ghirardelli chocolate chips
White Chocolate- You want to find one that doesn’t contain added oils. Most white chocolate chips do, so I usually reach for the Lindt White Chocolate Candy Bars instead.
Peppermint Extract- Food grade Peppermint oil can be used instead if desired
Crushed Peppermints- These can usually be found on the baking aisle or you can crush whole peppermints yourself.
How to make peppermint bark
Step 1
Start by melting your dark chocolate with 1-2 drops of peppermint flavoring on the stove in a double boiler. If you don’t have one, here is a great article showing you how to make one at home.
Step 2
Line a baking sheet with parchment paper and pour your first layer of chocolate on top. You want this peppermint bark to be thick, so spread it out evenly into a rectangle, but don’t thin it out. Place your baking sheet in the freezer while you work on the next step.
Step 3
Melt your white chocolate with 1-2 drops of peppermint flavoring on the stove in a double boiler. Pull the baking sheet out of the freezer and pour your white chocolate on top. Smooth it out into a thick layer and work fast. Your dark chocolate should be solidified by this point, but it will start melting quickly once you pour the white chocolate.
Step 4
Sprinkle the crushed peppermint on top of the white chocolate and gently press any large chunks into the chocolate so that they stay once you break the peppermint bark up. Place the baking sheet back in the freezer for 30 minutes or until the peppermint bark is solid.
Step 5
Break up the peppermint bark into pieces and store in an airtight container. Enjoy!
Peppermint Bark
10-12
servingsKeep the screen of your device on
Ingredients
10 oz 72% Cacao Dark Chocolate Chips
10 oz White Chocolate (No added oils)
2-4 Drops Peppermint Flavoring
0.5 Cup Crushed Peppermint
Directions
- Start by melting your dark chocolate with 1-2 drops of peppermint flavoring on the stove in a double boiler.
- Line a baking sheet with parchment paper and pour your first layer of chocolate on top. You want this peppermint bark to be thick, so spread it out evenly into a rectangle, but don’t thin it out. Place your baking sheet in the freezer while you work on the next step.
- Melt your white chocolate with 1-2 drops of peppermint flavoring on the stove in a double boiler. Pull the baking sheet out of the freezer and pour your white chocolate on top. Smooth it out into a thick layer and work fast. Your dark chocolate should be solidified by this point, but it will start melting quickly once you pour the white chocolate.
- Sprinkle the crushed peppermint on top of the white chocolate and gently press any large chunks into the chocolate so that they stay once you break the peppermint bark up. Place the baking sheet back in the freezer for 30 minutes or until the peppermint bark is solid.
- Break up the peppermint bark into pieces and store in an airtight container. Enjoy!
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