How to Make Williams Sonoma Copycat Peppermint Bark

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 the holiday season without a tin of Williams Sonoma Peppermint Bark!

Williams Sonoma debuted its popular treat in 1998 and hasn’t changed the peppermint bark recipe since. The bark features two layers of chocolate and plenty of peppermint flavor; 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 this copycat Williams Sonoma peppermint bark!

Key Peppermint Bark Ingredients

IngredientsMolly 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. It’s important to look for good-quality bars, and that applies to both the semi-sweet layer and the white chocolate layer.

  • Semisweet chocolate: To set the ideal base for this peppermint bark, choose good-quality semisweet chocolate. 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.
  • White chocolate: White chocolate is the key ingredient for the top layer of this peppermint bark. Use bars of good-quality white chocolate such as Guittard, Ghirardelli or Scharffen Berger. It’s best to avoid using white chocolate chips unless they’re made by one of these brands.
  • Peppermint candy: This recipe is a great way to use up candy canes. Crush the candy canes or round peppermint candies for the topping.

Williams Sonoma Peppermint Bark Copycat Recipe

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! The recipe below, created by recipe developer Molly Allen serves 16 people—perfect for sharing at a holiday party.

Ingredients

  • 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

Directions

Step 1: Prepare the chocolate layer

Chocolate layerMolly Allen for Taste of Home

Start by lining a 13×9-inch 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 in the fridge for 30 minutes to set.

Editor’s Tip: 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

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 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.

Editor’s Tip: To crush the peppermint candies, put them in a heavy-duty zip-top bag. Use a meat tenderizer or rolling pin to break them up into small pieces.

Peppermint Bark Variations

  • Dark chocolate: Create a batch with the robust flavor of dark chocolate. Use an even swap in place of the semisweet chocolate.
  • Sprinkles: Make this treat even more festive by adding red and green sprinkles to the mix. Sprinkle them on top when you add the crushed peppermint candy.

How to Store Peppermint Bark

Peppermint bark should be stored in an airtight container. Store it at room temperature for up to four days, or leave it in the fridge for up to two weeks.

Molly Allen
A former bakery owner and event planner, Molly is now a freelance writer and editor specializing in food and beverage, lifestyle and party planning. She brings her years of experience and industry knowledge to Taste of Home readers, drawing on her former life at the bakery to explain the difference between cake and yeast doughnuts, how to make blue velvet cake and how to salvage burnt cookies. When Molly isn’t baking, she keeps an eye on the latest food trends and kitchen gadgets, and enjoys cooking outdoors on smokers and pizza ovens.