Peppermint Bark (Williams Sonoma Copycat)

Two amazing words for you today… Peppermint Bark.

This year I headed into Williams Sonoma to look for a few gifts.  One of the employees was at the door handing out samples of their famous Peppermint Bark.  I had never tried it before.  I know, I know.  I am still slowly discovering new things after being a major picky eater for years.  Anyway, it was love at first bite.  I got back into the car (where Eric was waiting for me) and told him that I HAD to make this.  I just knew I could make a clone and I succeeded.  This is so good.

What’s even better is that this would make a lovely gift for a neighbor, friend, teacher, etc.  I am definitely going to be making this a lot.  Anyone can make this.  You all know I am all about simple and delicious recipes.  This definitely fits that description.

Peppermint Bark (A Williams Sonoma Copycat)

 

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Author: Shari Blogs - All Things Simple & Delicious :

Ingredients

• 12 oz. pkg. good quality semi-sweet chocolate chips
• 12 oz. pkg. good quality white chocolate chips
• ½ teaspoon peppermint oil, divided
• ¼ c. Peppermint Crunch or 4-5 regular size peppermint candy canes, crushed

Instructions

1. Line the bottom and sides of a 9x13 baking dish with parchment paper. Set aside.
2. Place candy canes in a strong ziplock bag and using a mallet or rolling pin, smash the candy canes into bit size pieces. Set aside.
3. In a large microwaveable bowl, add your semi-sweet chocolate chips. Heat in microwave for 1 minute at 50% power. Then stir well. Heat for another 1 minute at 50% power. Stir until completely smooth and creamy.
4. Add ¼ teaspoon of peppermint oil into your chocolate and stir well.
5. Spread the chocolate onto the parchment lined baking pan. Let cool for 10-15 minutes.
6. Melt the white chocolate in the microwave for 45 seconds at 50% power. Stir well. Then melt for another 45 seconds at 50% power. Stir until smooth and creamy. (If you need to, you can add another 15 seconds in the microwave at 50% power).
7. Stir in the other ¼ teaspoon of peppermint oil. Mix well.
8. If your semi sweet chocolate has set well, you can now pour the white chocolate over it all the way to the edges.
9. Sprinkle the candy cane bits on top and press them slightly into the chocolate so they will stick well.
10. You can now put the pan in the freezer for about 15-30 minutes, or until the chocolate is set.
11. Break the candy into large pieces and package as desired.
12. Enjoy!

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