Williams-Sonoma White Chocolate Peppermint Bark is amazing.
It’s also FREAKIN’ expensive.
I’ve tried recreating it a gazillion times…each time it was close, but not quite right.
That is…until I came across this recipe in a Food Network Magazine and I realize I was missing a very important ingredient…
This is not to be confused with peppermint extract. Extract can make your chocolate seize (aka get really freakin’ hard.) Also, if you don’t get Food Network Magazine and you love to cook, you need it. It’s like where all great recipes go to be found. But I digress.
So I followed the recipe to the letter and I now have my own version of Williams-Sonoma White Chocolate Peppermint Bark.
White Chocolate Peppermint Bar Recipe
Do you love Williams-Sonoma White Chocolate Peppermint Bark? Here is a copycat White Chocolate Peppermint Bar Recipe that is SO EASY and it has one secret ingredient that makes it taste exactly the same as it’s expensive counterpart.
Recipe Yields: One 9 x 13 Pan…the size of the pieces is up to you.
Ingredients
12 ounces high-quality semi-sweet chocolate chips – don’t skimp
1 teaspoon peppermint oil, separated
16 ounces high-quality white chocolate – don’t skimp
4 candy canes or 15 round peppermint candies, crushed
Directions
1. Line a 9 x 13 baking dish with aluminum foil, shiny side up. Smooth out any wrinkles. Set aside.
2. In a small non-stick pan, melt semi-sweet chocolate over low heat. Once melted, add 1/2 teaspoon peppermint oil. Stir till combined and pour into prepared baking dish. Spread into an even layers (feel free to shake it a little) and tap on counter to get out any air bubbles. Place in freezer for 30 minutes.
3. In a NEW small non-stick pan, melt white chocolate over low heat. Once melted, add 1/2 teaspoon peppermint oil. Stir till combined. Pour over chocolate semi-sweet chocolate layers. Sprinkle with crushed candy canes. Cover with aluminum foil and place back into freezer for 30 minutes.
4. Once completely firm, take bar out of baking dish, remove aluminum foil, and break into pieces.
5. Store in an airtight container at in fridge for up to 2 weeks (or freeze and take out as needed so you can have it all year long.)
Want more of my favorite Christmas Cookie Recipes? Be sure to follow my Christmas Cookie Board on Pinterest.
Follow Kelly Snyder’s board Christmas Cookies on Pinterest.
LOVE this recipe? Make sure to check out all of our tried and true recipes in the Redefined Mom Recipe Index.
