Top | Desserts, Candies, and Cookies
Peppermint Bark (William's Sonoma)
(recipe, Julie Balderrama)
This is super simple to make. I can't imagine spending so much money on it from some place like William's Sonoma. Tasty too! I've made it for Christmas gifts. I prefer mine with dark chocolate
- 12 oz. dark chocolate chips
- 1 lb. white chocolate chips
- ½ tsp. peppermint extract
- ½ cup peppermint candy, crushed
- 1. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil.
- 2. Melt dark chocolate chips over a double boiler. When chips have melted, turn chocolate out onto the foil lined pan. Use offset spatula to spread melted chocolate evenly over pan. Chill in refrigerator until set, about 20 minutes.
- 3. Melt white chocolate chips in double boiler. When chocolate has melted, take off the heat and stir in the peppermint extract. Let chocolate cool a bit before pouring on dark chocolate layer so that it won't melt the bottom layer.
- 4. Pour white chocolate mixture over dark chocolate layer. Work quickly to spread evenly over bottom layer. Sprinkle crushed candy on top. Place in refrigerator and chill until both layers are firm. Overnight works best.
- 5. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.