This article was written by a member of the SheKnows Community. It has not been edited, vetted or reviewed by our editorial staff, and any opinions expressed herein are the writer’s own.
Guys, today is a great day. My Christmas vacation starts in T-4 hours and then I’m flying home to see my family including my brand new, still teeny tiny, niece! I am so excited I can hardly contain myself! But I’ll try…
Alright, maybe my jittery-ness is half due to excitement and half due to the giant quantities of peppermint bark I’ve been consuming over that past couple days! We’ve all been there. You walk into Williams Sonoma around the holidays and you are greeted by some of the nicest people in the world (I’m pretty sure they are Santa’s helpers) who offer you a warm cup of cider and a sample of their peppermint bark. So you take one of each and I’ll be darned if it’s possible to leave the store without buying both. It’s that good.
Well, now you can make it at home! Williams Sonoma may not share their recipe, but I think this one is pretty darn close…with a special touch of my own!
The recipe is actually quite simple, and only requires a few ingredients. But since there’s nowhere to hide, I suggest using really good quality chocolate. It’s definitely worth a little splurge!
I love the “peppermint” part of peppermint bark, so in addition to smashing up bunches of candy canes to sprinkle over the top (which coincidentally is a great way to get out a little holiday aggression or stress over not being able to find the perfect gift for your brother-in-law…don’t worry Ryan, I found something good!;)
I threw some candy canes directly into the chocolate! They won’t totally melt in, but it is ok because then you get pieces of candy can in the chocolate too. It is a welcome surprise to anyone sinking their teeth into a piece of this bark.
While this bark is pretty simple to put together, it does require a little bit of patience. After spreading out the dark chocolate layer you’ve got to put it in the fridge and let it set until it is almost hard, but not quite. This will let the white chocolate meld into the dark with the greatest of ease. If you let the dark chocolate harden to much, when you crack the bark you might end up cracking the layers too!
Speaking of cracking the bark…
I swear I don’t have a lot of holiday agression, but who doesn’t love getting to smash something in the kitchen (or otherwise)?!?! I highly suggest smashing and not cutting. Partially because smashing is a great time, but also because half the fun is in the irregular, cracked pieces.
I like to keep the bark in the fridge until I’m ready to serve it, and it will keep in the fridge for a couple weeks (not that there’s any chance it’ll last that long!)
Recipe: Peppermint Bark
- 16 oz good quality dark chocolate
- 2 teaspoons peppermint extract (divided)
- 16 oz good quality white chocolate
- 4 large candy canes or 10 mini candy canes + 1 large or 3 small
- Prepare a jelly roll pan by lining it would aluminum foil.
- Melt dark chocolate over a double boiler set to medium low heat. Add 1 large or 3 small candy canes roughly smashed.
- Spread melted chocolate onto foil lined pan in a single, uniform layer. Refrigerate until almost set, about 15 minutes.
- In a clean bowl, melt white chocolate over a double boiler set to medium low heat. Pour over almost set dark chocolate and smooth out.
- Crush candy canes (a rolling pin works great!) in a plastic bag. Sprinkle pieces over the top of the bark. Refrigerate until fully set.
- Keeps well in the fridge for a couple weeks.