How to Make Williams Sonoma Peppermint Bark

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A huge fan of Williams Sonoma peppermint bark? Learn how to make this coveted holiday treat at home with just four ingredients.

No flavor says “Merry Christmas” like peppermint. It’s a fact—and during the holidays, we’re loving peppermint in everything from Starbucks holiday drinks to decadent cheesecake. But it wouldn’t be Christmas without a tin of Williams Sonoma Peppermint Bark!

Williams Sonoma debuted its popular peppermint bark in 1998 and hasn’t changed the recipe since. The bark features two layers of chocolate, plenty of peppermint flavor, and it’s dressed up for the season with crushed peppermint candies on top. And while you can certainly go out and find the original at Williams Sonoma, there’s also the option to make a delicious homemade version. You need only four ingredients and a bit of patience to make a batch of copycat Williams Sonoma peppermint bark!

Copycat Williams Sonoma Peppermint Bark Recipe

Ingredients

William-Sonoma Peppermint Bark ingredientsMolly Allen for Taste of Home

  • 16 ounces good-quality semisweet chocolate, chopped
  • 12 ounces good-quality white chocolate, chopped
  • 1 teaspoon pure peppermint extract
  • 3/4 cup crushed peppermint candies or candy canes

Tools You’ll Need

  • Double Boiler: A double boiler will reduce the risk of overheating, making the process of melting chocolate a breeze.
  • 13×9 Pan: Use a 13×9-inch walled pan as a mold for your peppermint bark.
  • Silicone Spatula: Use a sturdy spatula to spread your chocolate evenly into the pan.

Directions

Step 1: Prepare the chocolate layer

Peppermint Bark chocolate layerMolly Allen for Taste of Home

Start by lining a 13×9 pan with parchment paper. Melt the semisweet chocolate over a double boiler or in the microwave according to the directions on the packaging. Pour the chocolate into the prepared pan, smooth it with a spatula and place the pan in the fridge for 30 minutes to set.

If you’re new to working with chocolate, this guide on how to melt chocolate is a must-read.

Step 2: Add the white chocolate

Peppermint Bark white chocolate layerMolly Allen for Taste of Home

Melt the white chocolate over a double boiler or in the microwave according to the directions on the packaging. Stir in peppermint extract. Pour the white chocolate over the prepared chocolate layer. Gently spread the white chocolate with a spatula.

Step 3: Top with peppermint candy

Peppermint Bark with peppermint candy toppingMolly Allen for Taste of Home

Sprinkle the white chocolate layer with crushed peppermint candies. Press the candies into the chocolate gently. Allow the peppermint bark to harden at room temperature for at least an hour. Once set, break the bark into pieces with your hands or cut with a knife and store in an airtight container.

Here’s What I Thought

Peppermint Bark inspired by william sonoma Molly Allen for Taste of Home

Williams Sonoma has been slinging peppermint bark for more than 20 years, so they’ve got it down to a science. One of the most important keys to replicating that same taste is to be sure you’re using excellent chocolate. Your peppermint bark will only be as good as the chocolate you use to make it. Using chocolate chips won’t produce the same results, and neither will almond bark. It’s important to look for good-quality bars, and that applies to both the semi-sweet layer and the white chocolate layer.

Williams Sonoma uses Guittard chocolate for their coveted recipe, so if you can get your hands on a few bars, go for that. Other great options include Ghirardelli or Scharffen Berger.

This peppermint bark tastes exactly like the Williams Sonoma recipe, with plenty of flavor throughout. The addition of pure peppermint extract mimics the peppermint oil added to the store-bought version, and it’s dotted with crushed peppermint candies for added flavor, a bit of crunch and a pop of color. Enjoy this festive treat all holiday season long!

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Molly Allen
Molly Allen is a previous bakery owner and former event planner. Now, a freelance writer and editor focused on food and beverage, lifestyle, travel and parties, she brings her years of experience and industry knowledge to readers across a variety of platforms.