Recreate the iconic Williams Sonoma peppermint bark at home with this foolproof recipe that delivers the same luxurious layers of dark chocolate, white chocolate, and crushed candy canes. This peppermint bark Williams Sonoma copycat tastes exactly like the original – rich, minty, and absolutely irresistible for the holidays.
SERVES: 4 | PREP: 20 MIN | COOK: 10 MIN | TOTAL: 30 MIN (plus 2 hours chilling)
Ingredients
Dark Chocolate Layer
- 12 oz high-quality dark chocolate (60-70% cocoa), chopped
- 1 tsp vanilla extract
- Pinch of sea salt
White Chocolate Layer
- 12 oz premium white chocolate, chopped
- 1/2 tsp peppermint extract
- 2-3 drops red food coloring (optional)
Peppermint Topping
- 8-10 candy canes, crushed
- 1/4 tsp flaky sea salt
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal. This overhang acts like handles later.
Step 2: Place candy canes in a sealed plastic bag and crush with a rolling pin until you have chunky pieces. Aim for pieces ranging from fine powder to small chunks – this creates the perfect texture contrast.
Step 3: Set up a double boiler by placing a heatproof bowl over simmering water. The bottom of the bowl shouldn’t touch the water to prevent overheating.
Phase 2: Dark Chocolate Layer (8 minutes)
Step 4: Add chopped dark chocolate to the double boiler bowl. Stir constantly with a silicone spatula as chocolate melts. This prevents burning and ensures smooth texture.
Step 5: Once chocolate reaches 115°F (completely smooth and glossy), remove from heat immediately. Overheating causes chocolate to seize and become grainy.
Step 6: Stir in vanilla extract and sea salt. The salt enhances the chocolate’s richness and balances the sweetness.
Step 7: Pour melted dark chocolate into prepared pan, spreading evenly with an offset spatula. Tap pan gently on counter to release air bubbles.
Step 8: Refrigerate for exactly 15 minutes. The surface should feel firm but still slightly tacky – this helps the white chocolate layer adhere properly.
Phase 3: White Chocolate Layer (7 minutes)
Step 9: Clean your double boiler bowl thoroughly. Any residue from dark chocolate will cause white chocolate to seize.
Step 10: Melt white chocolate using the same double boiler method, stirring constantly. White chocolate burns more easily than dark, so watch carefully.
Step 11: When white chocolate reaches 110°F, remove from heat. It should be smooth and warm to touch, not hot.
Step 12: Quickly stir in peppermint extract and food coloring if using. The extract can cause chocolate to thicken, so work fast.
Step 13: Immediately pour white chocolate over the dark chocolate layer. Work quickly as white chocolate sets faster than dark.
Step 14: Use an offset spatula to spread evenly, creating smooth, even coverage. Don’t overwork it or you’ll create streaks.
Phase 4: Final Assembly (5 minutes)
Step 15: While white chocolate is still wet, immediately sprinkle crushed candy canes evenly across surface. Press gently with your palm to ensure pieces adhere.
Step 16: Finish with a light sprinkle of flaky sea salt. This creates the signature gourmet touch that makes this peppermint bark Williams Sonoma copycat so special.
Step 17: Refrigerate for 2 hours until completely set. The bark should feel firm and make a clean snap when broken.
Step 18: Using parchment overhang, lift bark from pan. Break into irregular pieces using your hands for rustic charm, or cut with a sharp knife for uniform squares.
Chef’s Notes
Chocolate Quality Matters: Use the best chocolate you can afford. This peppermint bark Williams Sonoma copycat relies on premium chocolate for its signature taste. Ghirardelli, Valrhona, or Guittard work beautifully.
Temperature Control: A candy thermometer ensures perfect melting temperatures. Overheated chocolate becomes thick and dull instead of glossy and smooth.
Timing is Everything: Work quickly when adding the white chocolate layer. If the dark chocolate sets completely, the layers won’t bond properly.
Peppermint Intensity: Start with less peppermint extract and taste. You can always add more, but you can’t take it out once it’s too strong.
Nutrition Per Serving
- Calories: 380
- Protein: 4g
- Carbohydrates: 42g
- Fat: 24g
- Fiber: 3g
- Sugar: 38g
Creative Variations
Oreo Peppermint Twist: Replace some crushed candy canes with crushed Oreo cookies for a cookies-and-cream version. Check out this Oreos and candy cane chocolate bark for inspiration.
Triple Chocolate Delight: Add a middle layer of milk chocolate between the dark and white layers for extra indulgence.
Spiced Holiday Version: Add a pinch of cinnamon and nutmeg to the dark chocolate for warming spice notes.
Buddy’s Special: Create a fun twist inspired by Buddy the Elf bark by adding colorful sprinkles alongside the candy canes.
Storage & Reheating
Room Temperature: Store in airtight container for up to 1 week. Layer pieces between parchment paper to prevent sticking.
Refrigerated: Keeps for 3 weeks in refrigerator. Bring to room temperature before serving for best texture and flavor.
Freezer Storage: Wrap tightly and freeze up to 3 months. Thaw in refrigerator overnight, then bring to room temperature.
Gift Packaging: Layer pieces in decorative tins with parchment paper. This peppermint bark Williams Sonoma copycat makes perfect holiday gifts.
Troubleshooting Guide
Problem 1 – White chocolate won’t melt smoothly: Water got into chocolate. Start over with completely dry equipment. Even tiny water droplets cause seizing.
Problem 2 – Chocolate layers separated: Dark chocolate was too cold when white chocolate was added. Next time, check that dark chocolate feels slightly tacky, not completely hard.
Problem 3 – Candy canes sank into chocolate: White chocolate was too warm when candy was added. Let it cool for 1-2 minutes before sprinkling toppings.
Problem 4 – Bark won’t snap cleanly: Not chilled long enough or room too warm. Refrigerate additional 30 minutes and try again.
Problem 5 – White chocolate looks streaky: Chocolate was overworked during spreading. Next time, pour and spread quickly in one smooth motion.
Equipment Essentials
- Double boiler setup (or microwave-safe bowls)
- 9×13 inch baking pan
- Parchment paper
- Offset spatula
- Candy thermometer
- Rolling pin
- Plastic bags for crushing candy
Shopping List
Baking Aisle
- High-quality dark chocolate
- Premium white chocolate
- Vanilla extract
- Peppermint extract
- Food coloring (optional)
Candy Section
- Candy canes (8-10 pieces)
Pantry Items
- Sea salt
- Flaky finishing salt
Success Secrets
- Use a candy thermometer to achieve perfect melting temperatures every time. This ensures smooth, glossy chocolate.
- Work in a cool kitchen (below 75°F) for best results. Heat makes chocolate set too quickly and creates texture issues.
- Crush candy canes to varied sizes – some powder, some chunks. This creates the authentic texture of the original peppermint bark Williams Sonoma copycat.
- Tap the pan after spreading each layer to eliminate air bubbles and create perfectly smooth surfaces.
- Chill between layers for exactly the right amount of time. Too short and layers won’t bond; too long and they’ll separate.
