Williams Sonoma peppermint bark was a holiday staple in our house, but a few years back, my younger brother suggested we make our own. Since then, we’ve made it together each Christmas, enjoying the opportunity to catch up now that we’re living in different cities. The simple recipe yields a decadent two-layer bark that’s perfect for sharing.

Ingredients
  • 8 oz dark chocolate (~2 large bars)
  • 8 oz white chocolate (~2 large bars)
  • peppermint extract
  • vegetable oil (or canola oil)
  • 3-4 crushed candy canes
Directions

  1. Line a 8 or 9 inch square pan with aluminum foil or parchment paper. A large plate also works.

  2. Break the dark chocolate bars into smaller pieces and place in a bowl with ¼ tsp vegetable oil.

    Heat in the microwave until the chocolate is fully melted, pausing every 20 seconds or so to stir.

  3. Mix ¼ tsp of peppermint extract into the melted chocolate.

  4. Pour the melted chocolate into the pan, making sure it spreads evenly. Leave in the fridge for 10-15 minutes to set.

  5. Melt the white chocolate with ¼ tsp vegetable oil, just as you did with the dark chocolate in Step 2.

  6. Layer the melted white chocolate on top of the dark chocolate.

    (The dark chocolate should be mostly, but not completely, set. If the dark chocolate is still very runny, give it a few more minutes in the fridge before layering the white chocolate.)

  7. Sprinkle the crushed candy canes across the white chocolate layer.

  8. Let the bark set in the fridge for an hour and then remove.

  9. Split the bark into smaller pieces and enjoy!