One bite of Wms Sonoma’s universally loved peppermint bark and you know it’s all there: the snap of shiny, tempered high quality dark and white chocolate flavored with peppermint oil and finished with a shower of specially made peppermint candy bits. 

The closest I’ve ever come to replicating it was a version made in cooking class. Yes, we tempered white and dark chocolate bars. (Tempering is a process of melting, “seeding” and cooling chocolate, creating a smooth and glossy finish which doesn’t melt quick on your fingers). Using peppermint oil put the bark over the top.

Now tempering chocolate is all well and good but not too practical for the home cook.

I’m sharing a recipe for layered peppermint bark that even a newbie to candy making will love. No tempering required and just perfect for gift giving. Over the years, I’ve given you variations of this seasonal candy. I think this one is the best, both in looks and taste!

Also a little more, or less, of the chocolate and flavoring is OK. 

This is the bark recipe Matt Swaim, Sonrise Morning Show/Sacred Heart Radio chatted about this morning. Peppermint was a common digestive herb used during Bible days, and is noted as one of the tithing herbs, as well. I like peppermint rather than spearmint in this bark, but you could use spearmint – but then it won’t be a clone of the famous bark!

Famous peppermint bark clone

Ingredients

6-8 oz bittersweet or semisweet chocolate or a combo of both

12-16 oz white chocolate, chopped

1 teaspoon vegetable oil, divided (makes for an easy flow)

Few drops edible peppermint oil or 1/2 teaspoon peppermint extract, divided 

Crushed peppermint candy, sieved if you like – 1/2 cup or so

Instructions
Line a cookie sheet with foil.

Bottom layer

Place dark chocolate with 1/2 teaspoon vegetable oil in double boiler over simmering water, stirring occasionally. (Or use a bowl over simmering water). Remove from heat when small pieces remain. Stir until smooth. 
Stir in drop or 2 peppermint oil, or 1/4 teaspoon extract.

Pour and smooth onto prepared pan, spreading about 12”.  

Place in refrigerator 10 minutes or so, just until almost completely set.

Top layer

Melt white chocolate with 1/2 teaspoon vegetable oil same as above.

Stir in couple or so drops peppermint oil, or 1/2 teaspoon extract.

Pour over bottom layer and spread smooth. 

Immediately sprinkle candy on top, starting at edges. Sprinkle “high” for a more even distribution. 

Refrigerate until set, about 20 minutes or so.

Let sit at room temperature a few minutes before slicing or breaking to prevent layers separating.

Store 

Cover, room temperature, for several days or in refrigerator for several weeks. 

Tips for success

Use quality bars of dark and white chocolate. Read labels.  Without getting too technical, here’s what to look for:

Dark: cacao/cocoa as a main ingredient. The higher cacao count, the more chocolate and the less sugar it contains.

Good white chocolate contains cocoa butter and is ivory in color.

Don’t use chocolate with palm oil, since this can cause layers to separate.

Chocolate can overheat and burn/seize easily, so careful with heat!

Don’t let chocolate come in contact with water or steam, which cause it to seize. (Peppermint extract is made with alcohol so even though it’s liquid, it won’t seize).

Let bark sit at room temperature for few minutes before slicing/breaking to prevent layers from separating. 

Recipe can be halved or doubled.

Adapted slightly from sallysbakingaddiction.co

• Check out Nancy Baggett’s excellent post on perfect peppermint bark.

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