Those of you who are “regulars” know that during the holidays I share a recipe for peppermint bark. It makes the best gift from the kitchen!Looking at the ones we’ve swapped over the years, there’s some common threads that run through. It’s about quality and technique. Here are answers to both.

To replicate famous, super expensive candy like Wms Sonoma’s bark, use quality bar chocolate made with cocoa butter and not palm oil. Palm oil may prevent layers from adhering together.  

Peppermint extract works well, but make sure label reads “pure”made with peppermint oil from real peppermint leaves and not simply flavored. Otherwise, water content in flavored extract may cause seizing.

Or use food grade peppermint oil – go to taste with a drop or two.

Peppermint candy canes are my choice, which the little ones love to crush.

More tips: Melt chocolates slowly to avoid overcooking/seizing. 

Don’t let water or steam get into chocolate – again water is the enemy and can cause seizing.

If chocolate layer is too cold, the top layer won’t adhere.

OK, I hope I’ve taken away any worry you may have had about making this traditional, most favored holiday candy.  Are you ready to make a peppermint bark that rivals Wms Sonoma? 

Best peppermint bark

If you have a bit less, or more, of either chocolate that’s OK.

Ingredients:

12 ounces good-quality semisweet or bittersweet chocolate, or combo – chopped into 1/2-inch pieces

1-1/2 teaspoons pure peppermint extract or, peppermint oil, to taste (start with a drop or 2) 

1 pound good-quality white chocolate, chopped into 1/2” pieces

1/2 to 3/4 cup crushed real peppermint 

Instructions 

Line a 9-by-13 or 8×8 pan with foil, letting it hang over.

Heat 1 inch of water in saucepan over low heat until steaming.

Dark chocolate layer

Put all but 3/4 cup of dark chocolate in heatproof bowl. 

Set over  saucepan of steaming water (don’t let bowl touch water) and stir until most chocolate is melted. 

Remove bowl from saucepan but keep steaming water over low heat. Gradually stir reserved 3/4 cup chocolate into bowl, until all chocolate is melted (called seeding chocolate and results in shiny, snappy chocolate) or if not, return bowl to saucepan, stirring to melt rest of chocolate.

Wipe off any moisture from bottom of bowl. 

Stir 3/4 teaspoon peppermint extract or drop or two of oil into chocolate, then pour into pan and spread evenly. 

Put in refrigerator until almost set, about 10 minutes or so. What you are looking for is chocolate to be firm but just a teeny bit tacky when you touch it – if it’s too firm or cold layers may separate.

White chocolate layer

Meanwhile, put all but 1 cup of chocolate in heatproof bowl and repeat melting process over steaming water, adding last cup of chocolate and stirring just like you did with dark.

Stir in remaining 3/4 teaspoon peppermint extract or drop or two of oil, then pour over set dark chocolate and spread evenly.

Sprinkle immediately with candy, gently pressing into white chocolate. 

Set aside at room temperature until firm. Lift bark out of the pan and cut or break into pieces. 

Store in an airtight container at room temperature for up to 2 weeks.