Peppermint Bark

Williams-Sonoma peppermint bark is really, really good.

It’s made with fancy Guittard chocolate, comes packaged in a vintage tin, and is really, really expensive.  I’d recommend you buy some anyway.  Then when you have the realization that you just spent $26.50 on a small box of candy, make this recipe. 

It’s not as good as WS.  How could it be?  But it’s pretty good, and it should satisfy your craving for peppermint bark without leaving you broke.  One pound costs $5.00 to make, and is super easy as long as you follow these directions to a T. 

It’s important to use high-quality chocolate to ensure that your bark won’t melt.  Ghirardelli tempers their chocolate, and you can maintain the temper if you melt it slowly.  This keeps the chocolate shiny, snappy, and able to sit at room-temperature without melting.  So please, don’t use Nestle Toll House chocolate chips.  I love them too, but they just won’t work for this recipe. 

It’s so worth it to use the good stuff. 🙂


Double Chocolate Peppermint Bark


  • 1 11-ounce bag Ghirardelli semisweet chocolate chips
  • 1/2 an 11-0unce bag (about 5.5 oz) Ghirardelli white chocolate chips
  • 2 drops peppermint extract (optional)
  • 1/4 cup crushed peppermint candies


  1. Cut a piece of wax paper about 18 inches long.  Place it on a flat surface, like a large cutting board.
  2. Pour the semisweet chips into a medium bowl.  Melt them in the microwave on 50% power for 3 minutes.  Even if the chocolate doesn’t look melted after 3 minutes, don’t heat it more.  Stir the chocolate (I recommend using a spatula) until it is smooth and melty.  This might take a while, but it will happen.  Promise.
  3. Spread the melted chocolate onto the wax paper in a thin layer; about 1/4 inch.  You don’t want it to be too thin or too thick.  Allow the chocolate to set for 10 minutes.
  4. Repeat step 3  with the white chocolate chips, except only melt them for 2 minutes and 30 seconds.  Add 2 drops of peppermint extract, and stir well.
  5. Lightly spread the white chocolate mixture over the semisweet layer.  Take your time- you don’t want the chocolate to swirl together in a big, gooey mess.  Ew.
  6. Place the peppermint candies in a resealable bag (approx. 2 candy canes or 10 starlight mints) and, using a hammer or a rolling pin, crush them into bits.  This is a great stress-reliever. 🙂
  7. Sprinkle the candies over the chocolate, and allow it to set for at least 1 hour.  Once hardened, break it into bits and store in a sealed container at room-temperature.
  8. It won’t last long. 😀