Almost Famous Peppermint Bark

If you’re a fan of William-Sonoma’s Peppermint Bark, then the Food Network Magazine has come to your rescue. Apparently, this chocolate bark is delicious and sells out of stores long before the holidays.

The Food Network Magazine has created their version of this beautiful bark so you can make it yourself instead of wait in line for it! Besides, a tin of it at the store will cost you close to $30.00.

This version cost less than $10 and about two hours of your time.

I whipped up a batch of it while my little man was sleeping on Sunday afternoon and it turned out amazing. Check it out!



  • 12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
  • 1 1/2 teaspoons peppermint extract
  • 1 pound good-quality white chocolate, chopped into 1/2-inch pieces
  • 3 candy canes or 12 round, hard peppermint candies, crushed


Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat one inch of water in a saucepan over low heat until steaming.

Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl.

Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until 1/3 of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, five to ten seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to ten minutes to melt the chocolate.

Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.

Meanwhile, put all but one cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer.

Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate.

Set aside at room temperature until firm, about one hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to two weeks.

Making this recipe was simple!

It did take the chocolates a while to melt, especially over low heat, but I resisted the urge to turn it up higher to quicken the process. It might seem like it’s taking forever, but it will melt.

Also, DO NOT add water (or any other liquid) to the chocolate to help it melt. I learned this lesson the hard way a few years ago when melting chocolate for a different recipe. Even a drop or two will ruin the entire batch.

I wrapped these up in treat bags to give as favors for a movie night I co-hosted with my mom before the holidays. It was a perfect, homemade touch to thank our guests for coming.

Bon Appetit!

4 Responses to Almost Famous Peppermint Bark

  1. This sounds so good! I can’t wait to try it!

  2. Thank you! I think I’ll make this for my coworkers this year.

  3. This looks so good and so much cheaper than the stuff at Williams Sonoma! Thanks for sharing!

  4. I made these for my husband’s work potluck today: BIG hit! Thank you!

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