It breaks them up quickly and is great for holiday stress relief. Crushing the peppermint candy canes Ron Swanson style really is the best way.Every chocolate has its own distinct flavor profile. We’re a fan of 53.8% Callebaut chocolate callets. Don’t let the dark chocolate fully set before pouring the white chocolate on top.If your white chocolate starts to seize when it’s melting, stir in 1 tablespoon of vegetable or coconut oil. Place the baking sheet back in the fridge until the peppermint bark has fully set.Įither use a sharp knife to break it into bite-sized shards or use your hands. Sprinkle the peppermint candy canes on top. Cook Mode Prevent your screen from going dark. Use an offset spatula to spread it into an even layer. 1 ½ cups white chocolate chips, or high quality white chocolate bar chopped. Pour the white chocolate on top of the melted dark chocolate. at a time, until it’s the way you like it. Once melted, stir in ½ teaspoon of peppermint extract. If the white chocolate begins to seize, stir in a tablespoon of vegetable or coconut oil. Repeat the process with the white chocolate. Place it in the fridge while you’re melting the white chocolate, but don’t let it set completely. Pour the dark chocolate onto a parchment paper-lined baking sheet and use an offset spatula to spread it into an even layer. Stop and stir with a spatula every 30 seconds until the chips are fully melted. Or, melt the chocolate in a microwave-safe bowl for 3 minutes at 50% power. Use a double boiler to melt dark or semi-sweet chocolate chips. Place the crushed candy canes in a metal sieve and shake gently to remove excess candy cane powder. This Copycat Williams Sonoma Peppermint Bark recipe is a quick dessert recipe that is always a crowd-pleaser. Add 1 tablespoon oil if chocolate begins to seize. Copycat Williams Sonoma Peppermint Bark This image courtesy of Peppermint bark is a classic holiday dessert recipe, but the refreshing peppermint taste makes this easy dessert recipe a great dessert year round. Heat until fully melted, stopping to stir every 30 seconds. Place the candy canes in a resealable bag and smash them with a rolling pin. Melt white chocolate chips in double boiler or microwave for 3 minutes at 50 power. Don’t freeze it unless you want to mess up the texture. If you temper the dark chocolate, you can store it for two weeks at room temperature. Peppermint bark will keep for two weeks if you store it in a sealed container in the fridge. And it’s way tastier than those chocolate oranges which should not pass go unless that leads directly into the garbage. This quick and easy chocolate peppermint candy also works as a last-minute gift or stocking stuffer. Ok, and maybe there’s some stirring and microwaving, but you get the picture. Just combine dark chocolate, white chocolate, and throw in some peppermint extract and you’re done. Making your home homemade peppermint bark is super easy. But, considering that prices for a tin start around $30, you might want to consider making your own copycat bark recipe at home. One of the best Christmas candies is easily Williams Sonoma’s Peppermint Bark.
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