With layers of white and dark chocolate blended with crushed candy canes and peppermint extract, this Easy Copycat Williams-Sonoma Peppermint Bark Recipe is a sure-fire hit at family gatherings for the holidays. Plus, with only 4 ingredients, it’s easy to make and even easier to munch on!
The best possible dessert for the Holiday season, kids and adults alike flock to this easy chocolate peppermint bark recipe because it’s just so tasty! Each year a tin of Williams Sonoma Peppermint Bark makes its appearance on store shelves around Thanksgiving. This is a very simple recipe to make consisting of a white chocolate layer, a dark chocolate layer, and a delicious crunchy peppermint top that all comes together in just an hour.
Chocolate peppermint bark makes a great dessert for any table or a fun gift to pass out to friends and neighbors! It’s the perfect blend of melt-in-your-mouth chocolate with a bit of crunch. Plus, with minimal ingredients and without any real baking, the recipe can easily be doubled or tripled.
- Ingredients For Easy Peppermint Bark Recipe
- How To Make This Homemade Peppermint Bark Recipe
- Substitutions and Variations for A Copycat Williams Sonoma Peppermint Bark
- How To Store The Copycat William Sonoma Peppermint Bark Recipe
- Pro tip
- Frequently Asked Questions About Peppermint Bark
- Easy Copycat Williams-Sonoma Peppermint Bark Recipe
Ingredients For Easy Peppermint Bark Recipe
- Semisweet dark chocolate chips
- Peppermint extract
- White chocolate chips
- Crushed candy canes
See the recipe card for quantities.
How To Make This Homemade Peppermint Bark Recipe
Place the chocolate into a microwave-safe bowl. Melt the semisweet chocolate chips in the microwave using 30-second intervals and stirring in-between.
Add ¾ teaspoon of the peppermint extract to the chocolate.
Pour it onto a prepared baking sheet, lined with either aluminum foil or parchment paper, and spread it into an even layer before setting it aside for 10 minutes.
Melt the white chocolate in the microwave in the same manner as the dark chocolate and stir in the remaining peppermint extract.
Pour it over the dark chocolate and spread it into an even layer.
Sprinkle the candy canes over the top and softly press them into the chocolate.
Let the bark sit at room temperature for an hour before breaking it or cutting it into pieces.
Hint: If you’re crushing your own candy canes, put them in a plastic baggie and use a rolling pin to crush them. You want them to be small pieces and not large chunks so that they sprinkle well.
Substitutions and Variations for A Copycat Williams Sonoma Peppermint Bark
With only a handful of ingredients, this recipe is pretty easy as is. There are, however, a few ways you can tweak the peppermint bark depending on what you have on hand.
- Peppermint - crushed peppermint candies work just as well as crushed candy canes for the bark. Just know that you want smaller pieces and not too large of chunks. I actually use already crushed candy canes that I can find in a bag at the grocery store.
- Chocolate - depending on the chocolate you are using, break your semi-sweet chocolate into pieces to microwave or use good-quality chocolate chips. My preference for chips is Ghirardelli Bittersweet Chocolate Chips, which are 60% cacao. I also buy my chocolate from Valhrona Chocolate.
- Swapping sprinkles - the bark doesn’t have to have just candy canes. You can use red and green sprinkles in addition to the crushed candy canes (half the amount of each). You could also use another candy like M&Ms for a different occasion.
- All-white bark - skip the dark chocolate and double layer the white chocolate with crushed candy canes for a whole new look and taste.
- Change it up - by turning the bark into something different like Peppermint Bark Brownies or Peppermint Bark Cookies.
How To Store The Copycat William Sonoma Peppermint Bark Recipe
Store the bark in an airtight container at room temperature for up to two weeks.
This is what makes it such a great gift to give is you can prep it in advance and package it up nicely without having to worry about it going bad.
When you pour the chocolate and smooth it out, I use an offset spatula and make sure to tap the pan gently. This helps remove any air bubbles trapped and lets it set properly.
Frequently Asked Questions About Peppermint Bark
Peppermint bark is made of white chocolate and dark chocolate melted down with peppermint extract and layered before being sprinkled with crushed candy canes. Though there are lots of variations, the base is just a handful of ingredients.
Yes! Peppermint bark will last in the freezer for up to 3 months if stored correctly. Break apart your bark and place it in an airtight container. You may want to separate layers of the bark between parchment paper so that they don’t stick. When you’re ready to enjoy it, let the bark thaw overnight in the fridge.
Both white and dark chocolate can be used to make peppermint bark. More often than not, however, both are used in layers for a rich and delicious treat. You can layer white on top of dark or opt for a triple layer of peppermint bark in which you sandwich the dark chocolate between two layers of white chocolate. All options are delicious and aesthetically pleasing.
Yes. Just make sure you are using gluten free chocolate and gluten free candy canes.
This holiday, gift your family and friends with classic peppermint bark. It is the perfect recipe for making a special holiday treat. With loads of minty flavor and layers of real chocolate your family and friends will delight in being given this lovely gift that keeps on giving.
Lastly, if you make this recipe be sure to leave a comment and/or give this recipe a rating. Above all, I love to hear from you and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram. I really enjoy looking through the photos of recipes you all have made!
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Easy Copycat Williams-Sonoma Peppermint Bark Recipe
- 12 oz semisweet chocolate chopped into ½ inch pieces or use a good quality chocolate chip
- 1 ½ tsps peppermint extract divided
- 1 lb white chocolate chopped into ½ inch pieces or use a good quality chip
- 3 candy canes crushed, or 12 round hard peppermint candies crushed
Semisweet Chocolate layer
- Using a microwave safe bowl, place the semisweet chocolate into the bowl.
- Microwave in 30 second intervals, stirring in between until melted.
- Add ¾ teaspoon peppermint to the chocolate.
- Pour the chocolate onto a prepared baking pan that has either aluminum foil or parchment paper on the bottom.
- Spread the chocolate into a thin layer.
- Let sit on the countertop for 10 minutes.
White Chocolate Layer
- Using the same method as above, melt the white chocolate in the microwave.
- Add the remaining ¾ teaspoon of peppermint extract to the white chocolate.
- Pour over the semisweet chocolate layer and spread evenly.
- Sprinkle the crushed candy canes over the top and press gently to incorporate them with the chocolate.
- Let sit on the countertop for about an hour.
- Lift the bark out of the pan using the foil or parchment paper.
- Break or cut into pieces and store in an airtight containter on the countertop.