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Peppermint Bark Recipe clone like Williams Sonoma

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                          Like Wms Sonoma Peppermint Bark Clone

Cloning a peppermint bark that definitely is about the best I’ve eaten is not easy. I’m talking about Wms Sonoma peppermint bark. Now if your budget allows or if you just don’t want to make your own peppermint bark, by all means go to your Wms Sonoma store and buy a tin. You won’t be sorry.  But then again, a gift from the hands is a gift from the heart, and if you’re in a giving mood and have some time and quality ingredients, you can have a DIY version of this famous candy.

One thing that is different when I make mine is I use a bit more crushed candy canes than Wms Sonoma does. (We like that!).

I’ve shared the recipe below for several years. But I’ve been getting emails from readers who, when following my original recipe which states to let the layers set up at room temperature, say the bark takes forever to set up.

Well, I made two batches today, and let one set up in the frig and one set up at room temperature which is what my colleague, who was a professional candy maker at a boutique store here, has always done.

Guess what? They both turned out nice, but the one at room temperature (and the room was fairly cool, about 65 degrees) took a much longer time to set up.  And the one that I put in the frig shattered a bit when I cut it into pieces, but not enough to worry.

So I’m editing what I told you originally.  I want to make this easy for you to do.

If you have time and a fairly cool room, feel free to follow the recipe below, letting it set up there.  If not, put in frig between layering to set up. You might have to sacrifice a few shattered pieces (layers separate) but really, I’ve decided this is no big deal. Consider that a cook’s treat!

Here’s some tips before you start:

Use high quality, real semi sweet or bittersweet chocolate, not “chocolate flavored”. (William Sonoma uses a custom blended Guittard).

Use high quality white chocolate. Read label – the first 2 ingredients should be sugar and cocoa butter.

Candy canes/disks should be flavored with real peppermint extract, not artificially flavored. (William Sonoma has theirs made specially for them).

Like Wms Sonoma Peppermint Bark Cloone

2 cups real semi sweet chocolate chips or bars (chop bars if using), divided into 1-1/4 and 3/4 cup measures
1-1/2 teaspoons peppermint extract, divided into 1 and 1/2 teaspoon measures
2-3/4 cups white chocolate chips or bars, chopped, divided into 2-1/4 and 1/2 cup measures
1/4 cup crushed peppermint candy, sieved if you like to remove dust-like particles

Line a cookie sheet with 1 piece of foil, about 10×12”.

Put 1-1/4 cups semi sweet chocolate in heat proof bowl. Set over a 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. Stir until chocolate is just about melted, then remove bowl from pan and stir in rest of semisweet chocolate, a bit at a time, until all is melted. If necessary, put the bowl back on the pan to help melt. If there’s any moisture on the bottom of the bowl, wipe it dry.

Note from Rita: I admit I don’t always use a double boiler now, just a good nonstick pan on very low heat.

Stir in 1 teaspoon of the extract and pour chocolate onto foil, spreading in even layer. Tap pan on counter to remove any air bubbles.

Let sit at room temperature until just about set, anywhere from 10-20 minutes. When you press your finger into the chocolate a very slight indentation will remain. Or place in frig to set.

Put 2-1/4 cups white chocolate in clean bowl and repeat process for melting, stirring in remaining 1/2 cup chips after removing bowl from pan.

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Stir in 1/2 teaspoon extract.

Pour over chocolate layer and spread.

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Sprinkle with candy. If necessary, gently press into chocolate.

Let set at room temperature until firm or place in frig. Peel bark off foil and break into pieces or cut with knife.

Tip from Rita’s kitchen:

If you want to cut the bark, you’ll need to do it before it gets rock hard, but still hard enough so that the layers don’t “bleed” when you slice through with a knife.

Store, covered, at room temperature up to a month or so. If it’s  warm in the house, store, covered, in frig and bring to room temperature before eating.

Freezer storage:

One of my readers stores hers in the freezer. I haven’t tried that, but will and I’ll let you know.

 

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Permanent link to this article: http://abouteating.com/peppermint-bark-recipe/

9 comments

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  1. Ruby K

    Thank you so much for sharing this recipe! I love, love the peppermint barks of William Sonoma, and I can’t wait to try this recipe.

  2. Sharon

    My semi sweet chocolate took an hour to set up. My house thermostat was set on 68 degrees so I don’t think it was because my kitchen was too warm. Any idea why? What can I do to speed it up? I plan on making s number of batches and at an hour each it will take way too long. Also, can I make double batches and use s jelly roll pan?

    1. Rita Heikenfeld

      Hi, Sharon,
      First, yes you can double the recipe – you’ll probably need a jelly roll pan plus another small one. I just redid the whole peppermint bark recipe to make it easy when making multiple batches or for those who don’t have time to let it set up on the counter.
      Hope this helps and let me know how it turns out for you.

  3. Rm

    Hello, I made your recipe a couple of days ago and had a problem with some of the white chocolate staying adhered to the dark chocolate. Any suggestions? Thank you

    1. Rm

      Not all the white chocolate adhered to the dark chocolate. Any suggestions?

      1. Rita Heikenfeld

        Oh I’m sorry about that – as I mentioned in the recipe, that can happen. Here’s what I believe is going on: If the dark chocolate layer is too cold when you pour the white chocolate on, sometimes that can cause the white chocolate to adhere poorly. My suggestion: every refrigerator is different, so let the dark chocolate layer sit maybe about 10-15 minutes at room temperature after removing from the frig. This should “temper” it enough so that when you pour the white chocolate on, it adheres more slowly.

        1. Rm

          Thank you, I’ll try that. I plan to up the peppermint extract in the chocolate portion as the flavor was too subtle. Have you tried using a marble rolling pin on the peppermint candy pieces to get them to stick better? (That might pull up the white chocolate.) Thank you for the prompt response.

          1. Rita Heikenfeld

            I love that you like more peppermint! Don’t use a rolling pin which, as you thought, will pull up the chocolate. You could spray a spatula with cooking spray and use that to push the candy gently down into the white chocolate.

    2. Rita Heikenfeld

      Check out my replies to similar comments. Some white chocolate pulling away/shattering from the dark layer seems to be a common problem.

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