Peppermint Bark Recipe

Indulge in this decadent Peppermint Bark recipe – a delicious copycat of the iconic William Sonoma version! This easy-to-follow recipe creates a stunning, rich, and festive treat perfect for gifting or enjoying yourself. We've perfected the technique for a flawlessly smooth, melt-in-your-mouth chocolate base using high-quality chocolate chips (Belgian, semi-sweet, or bittersweet recommended) and cocoa butter-rich white chocolate for that creamy, luxurious texture. Save a piece for yourself (if you can!), but be prepared to share this irresistible holiday delight with everyone you know!

Prep Time 15 mins
Cook Time 25 mins
Calories 2043.1 kcal
Protein 40g
Rating 3.9 (27 Reviews)
Peppermint Bark 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peppermint Bark

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How to Make Peppermint Bark

  1. Preheat oven to 250°F (120°C).
  2. Line a 9x13 inch baking pan with foil, leaving an overhang on the sides for easy lifting.
  3. Lightly grease the foil with cooking spray.
  4. Pour 12 ounces of your chosen dark chocolate chips into an even layer on the prepared foil.
  5. Bake for 5-7 minutes, or until the chocolate is almost completely melted.
  6. Remove from oven and immediately smooth the melted chocolate into an even layer using an offset spatula or knife.
  7. Refrigerate for at least 20 minutes, or until completely firm.
  8. Meanwhile, melt 10 ounces of white chocolate chips in a double boiler or heat-safe bowl set over a pan of simmering water. Stir frequently until smooth.
  9. Alternatively, melt the white chocolate in the microwave in 30-second intervals, stirring until smooth. (Be cautious to avoid burning.)
  10. Remove from heat and stir in 1 teaspoon of peppermint extract.
  11. Let the white chocolate cool slightly until it's not quite as hot, but still pourable.
  12. Pour the cooled white chocolate over the set dark chocolate layer. Quickly spread evenly to cover using an offset spatula or the back of a spoon.
  13. Immediately sprinkle with 1/2 cup of crushed candy canes.
  14. Chill for at least 1 hour, or until both layers are completely firm.
  15. Lift the foil out of the pan and gently peel away any excess candy canes.
  16. Trim the edges of the bark.
  17. Cut into two wide strips, then cut each strip into smaller pieces.
  18. Store in an airtight container in the refrigerator for up to a week.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

907g

Fat

371g

Carbs

81g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion 5 Ingredients Or Less Desserts Easy Finger Food Holiday Event Kid Friendly Candy Chocolate Dietary Gifts Copycat Christmas Novelty Presentation 3 Steps Or Less