Ron Wilson

Ron Wilson

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Rita tries her hand at Williams - Sonoma Peppermint Bark - COPYCAT Recipe

I wrestled with myself about sharing, once again, my latest clone of Wms Sonoma peppermint bark. Well, I’ve been getting lots of requests for this special bark already, so here it is, and with very detailed instructions.

However you celebrate, I hope each of you has the best holiday season.Remember, the best things in life aren’t “things”.

Rita’s ultimate clone of Williams-Sonoma peppermint bark

Use the best quality chocolates and candy (no imitation peppermint in extract or candy) to make it as close to Wms. Sonoma as possible.

As mentioned, I used highest quality bar chocolates, which I chopped. Whether you use bars or morsels, read labels. The semi-sweet chocolate should be real chocolate, not chocolate flavored.

The first 2 ingredients in white chocolate should be sugar and cocoa butter. No palm/palm kernel/coconut oil if you want it to be like Wms Sonoma. (These oils may be a culprit for layers sometimes not bonding, resulting in separation).

That doesn’t mean you can’t make wonderful bark with whatever chocolate fits your budget. I also have more bark recipes on my blog, a single layer one for kids and a 3 layer one.

Prep pan:

Line a cookie sheet with 1 piece of foil, about 10x12”.

First layer:

2 cups (12 oz) semi-sweet chocolate, divided into 1-1/4 and 3/4 cup measures

1 teaspoon peppermint extract

Use a double boiler if you have one, or put 1-1/4 cups chocolate in heat proof bowl. Set over saucepan that has 1” of steaming water, making sure bowl does not touch water. (This is a makeshift double boiler). Heat should be turned to low so no steam/water escapes into chocolate, which can turn it grainy. Stir until chocolate is almost melted but still has a few lumps, then remove bowl and stir in remaining chocolate until smooth. Stir in extract and pour onto foil, spreading evenly. Let set at room temperature or in frig until hard.

Second layer:

2-3/4 cups white chocolate, divided into 2-1/4 and 1/2 cup measures

1/2 teaspoon peppermint extract

1/4 to 1/3 cup crushed peppermint candy, sieved to remove tiny particles

Put 2-1/4 cups white chocolate in clean bowl and repeat process for melting, stirring in remaining chocolate after removing bowl. Stir in extract. Let cool a bit. Pour over chocolate layer and spread.

Finishing with candy:

Sprinkle candy and gently press into chocolate. Let set at room temperature or in frig until hard. Peel bark off foil and break or cut into pieces. If it’s been in the frig, let it sit out a bit so it’s easy to break/cut. Store in frig.

Note: if you melt chocolates in microwave, check frequently as they can turn grainy and burn easily.

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