It’s the most wonderful time of the year! Yes that’s right! The celebration of Christmas and the birth of Christ and all of the warm and fuzzy things we get to do and share together to feel that love at this time of year. Food is definitely a central part of sharing for me during the holiday season and I am sure I don’t have to list what kinds specifically since I love ALL foods! Dessert is pretty much a priority though.
Every Christmas Williams-Sonoma followers highly anticipate the arrival of that oh-so-delicious Peppermint Bark in a tin can. At $26 for one pound it sure puts a damper on your pocket. Yes, yes, it goes half off on Christmas day for $12.99 but why wait to enjoy it when for less than this you can make your own?
This is such a wonderful holiday recipe! I made it this year for Christmas Eve dinner and people just couldn’t get enough of it. The reaction usually was, “Oh my God this is the best dessert I’ve ever tried,” or “Who made this, I need the recipe!” And how nice that all of the ingredients cost about $11 altogether at your local grocery store, instead of a whopping $26 for one pound! Wherever you are, this peppermint bark recipe is sure to capture the inner child’s hearts of all of your guests.
Peppermint Bark – Williams-Sonoma Copycat Recipe
Ingredients
12 oz bag of semi-sweet chocolate chips
12 oz bag of white chocolate chips
A box of 12 candy canes
1/2 tsp Peppermint extract
Prepare
1. Preheat the oven to 250 F
2. Line a 9 x 13 pan with foil long enough to let it hang from both sides (this is so you can lift it out easily when it’s done).
3. Spray the foil with baking spray (olive oil works fine if that’s all you have).
4. Pour the semi-sweet chocolate chips evenly into the newly lined pan.
5. Place in the oven for exactly 5 minutes.
6. Remove the pan from the oven and smooth chocolate evenly with a baking spatula. Even though the chips don’t look completely melted, it’s ready.
7. Place the pan in the refrigerator for 20 minutes to let cool.
8. In the meantime place 10 candy canes in a gallon sized heavy duty bag. Place another gallon bag around it (this is because once you start crushing the candy it will poke holes through the first bag and will slightly spill onto your cutting board). Beat the bag with a wooden mallet or if all else fails, a meat tenderizer making sure to use the plain side. Crush the candy so you have some big chunks and little ones too. I usually don’t use the fine peppermint “dust” left at the bottom. Save two candy canes for later.
9. This next part should be done at the end of the 20 minutes and is open to interpretation.
10. The white chocolate chips are to be melted next and can be done one of two ways.
The first way is to melt them using a double boiler, remove, and stir in the extract before pouring onto the semi-sweet chocolate.
The second way is to place the whole bag in a microwaveable bowl and heat 30 seconds at a time while stirring (a total of three times until completely smoothed). DO NOT STIR IN PEPPERMINT EXTRACT AND CONTINUE HEATING. This will cause the white chocolate to froth and harden, and you don’t want to do this for obvious reasons.
11. Once the white chocolate is melted and slightly cooled, you mix in 1/2 tsp of peppermint extract. You don’t want to pour the chocolate in while it’s piping hot because it will melt the bottom layer of chocolate and you will swirl the two colors of chocolate together which makes it look messy.
12. Smooth the white chocolate over semi-sweet chocolate over carefully with a baking spatula.
13. Immediately sprinkle the crushed candy canes evenly on top and slightly press into white chocolate with the tips of our fingers.
14. Place in the refrigerator again and let cool for an hour before serving (even though the temptation is hard to resist).
15. Next take a regular kitchen knife and cut into the chocolate from the edges. You will note that it will crack randomly without a particular shape. This is is the effect you want to achieve creating a crackly look. Make some small pieces and make bigger pieces as people have their preferences.
16. Place in a serving bowl and grab those two leftover candy canes and place them in the center if desired.
- 12 oz bag of semi-sweet chocolate chips
- 12 oz bag of white chocolate chips
- 1 box of 12 candy canes
- 1/2 tsp Peppermint extract
- Preheat the oven to 250 F
- Line a 9 x 13 pan with foil long enough to let it hang from both sides (this is so you can lift it out easily when it's done).
- Spray the foil with baking spray (olive oil works fine if that's all you have).
- Pour the semi-sweet chocolate chips evenly into the newly lined pan.
- Place in the oven for exactly 5 minutes.
- Remove the pan from the oven and smooth chocolate evenly with a baking spatula. Even though the chips don't look completely melted, it's ready.
- Place the pan in the refrigerator for 20 minutes to let cool.
- In the meantime place 10 candy canes in a gallon sized heavy duty bag. Place another gallon bag around it (this is because once you start crushing the candy it will poke holes through the first bag and will slightly spill onto your cutting board). Beat the bag with a wooden mallet or if all else fails, a meat tenderizer making sure to use the plain side. Crush the candy so you have some big chunks and little ones too. I usually don't use the fine peppermint "dust" left at the bottom. Save two candy canes for later.
- This next part should be done at the end of the 20 minutes and is open to interpretation.
- The white chocolate chips are to be melted next and can be done one of two ways.
- The first way is to melt them using a double boiler, remove, and stir in the extract before pouring onto the semi-sweet chocolate.
- **The second way is to place the whole bag in a microwaveable bowl and heat 30 seconds at a time while stirring (a total of three times until completely smoothed). DO NOT STIR IN PEPPERMINT EXTRACT AND CONTINUE HEATING. This will cause the white chocolate to froth and harden, and you don't want to do this for obvious reasons.**
- Once the white chocolate is melted and slightly cooled, you mix in 1/2 tsp of peppermint extract. You don't want to pour the chocolate in while it's piping hot because it will melt the bottom layer of chocolate and you will swirl the two colors of chocolate together which makes it look messy.
- Smooth the white chocolate over semi-sweet chocolate over carefully with a baking spatula.
- Immediately sprinkle the crushed candy canes evenly on top and slightly press into white chocolate with the tips of our fingers.
- Place in the refrigerator again and let cool for an hour before serving (even though the temptation is hard to resist).
- Next take a regular kitchen knife and cut into the chocolate from the edges. You will note that it will crack randomly without a particular shape. This is is the effect you want to achieve creating a crackly look. Make some small pieces and make bigger pieces as people have their preferences.
- Place in a serving bowl and grab those two leftover candy canes and place them in the center if desired.
