Williams-Sonoma Copycat Peppermint Bark

by Kate on December 18, 2012

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Once winter emerges, a special treat starts popping up all over also. Peppermint bark! I love peppermint bark. What’s not to love? Smooth chocolate combined with the cool freshness of peppermint. For me, one particular type of peppermint bark rises to the top though and that’s the Williams-Sonoma Peppermint Bark. A layer of semi-sweet chocolate topped with a layer of white chocolate and then bits of peppermint candy on scattered over the top.

I’ve made peppermint bark on a few other occasions but my homemade version just wasn’t even close to theirs. Something was “off” and I couldn’t quite figure it out. That is until now. It hit me in such a “duh!” moment too. I was on their website, drooling over the prospect of buying some of this delightful candy when I actually read the product description. That’s when I realized what mine had been missing all this time. Peppermint oil. They are putting peppermint oil in the chocolate! All this time I thought the exceptional peppermint flavor was coming from the candy sprinkled on top but when I would make mine it just never seemed like enough. Now I know why.

This time around I tried using peppermint oil in my recipe and viola! I was transported right into a tin of Williams-Sonoma Peppermint Bark. This bark has the perfect balance of velvety chocolate with cool peppermint. Although I did drizzle my white chocolate instead of spreading it like they do, mostly because I’m not totally in love with white chocolate so I wanted it to be less prominent in my pieces. For a truly authentic experience, spread the white chocolate over the top of the chocolate layer. If you’ve ever had their peppermint bark and make this one, I would be so curious to hear if you think I nailed it or not. Please, let me know! I’d love to have your feedback.



One Year Ago: Gingerbread Mini-Muffins with Lemon Glaze

Williams-Sonoma Copycat Peppermint Bark

Cook Time: 30 minutes

1 hour, 30 minutes

Yield: about 1 1/2 lbs

Williams-Sonoma Copycat Peppermint Bark

When William-Sonoma Peppermint Bark sells out, (and it does! Quickly!) you can make your own. This is a festive holiday treat of peppermint infused semisweet chocolate, layered with white chocolate and topped with crushed peppermint candies.



  1. Line the bottom and sides of a 9x13-inch baking dish with foil, leaving a slight overhang.
  2. Place about 2 inches of water in a medium saucepan and bring to a simmer.
  3. Put 9 ounces of the semisweet chocolate in a medium glass or metal bowl and set the bowl over the saucepan. Stir the chocolate until about halfway melted. Remove the bowl and add the remaining 3 ounces of chocolate slowly, a few pieces at a time while continuing to stir until all the chocolate has melted. If necessary, return the bowl to the saucepan for a few seconds to help melt the chocolate. *This is a slow process but worth it in the finished product.
  4. Once all the semisweet chocolate has melted, stir in 1/4 teaspoon peppermint oil then gently scrape the chocolate into the prepared dish and spread evenly over the bottom. Firmly tap the dish against the counter a few times to get any air bubbles out. Allow the chocolate to set at cool room temperature for about 15 minutes before topping with white chocolate.
  5. Return the water in the saucepan to a simmer and repeat the same process with the white chocolate. Once melted, gently and evenly spread the white chocolate over the semisweet chocolate.
  6. Sprinkle the top with the crushed hard peppermint candies. Allow the bark to set at cool room temperature for at least 1 hour until firm. Lift the bark out and bread into pieces.
  7. Enjoy!

{ 18 comments… read them below or add one }

Jessica@AKitchenAddiction December 18, 2012 at 5:50 pm

I love Williams-Sonoma peppermint bark. . .definitely will be giving this a try!


Kate December 18, 2012 at 7:43 pm

Hope you like it! I’d love to hear your thoughts.


Carrie @ poet in the pantry December 18, 2012 at 8:27 pm

Mmmm… you even used Guittard chocolate! 🙂 It’s been a while since I’ve had the WS Peppermint Bark–too pricey. This is something I must try!


Kate December 20, 2012 at 11:28 am

I was really trying to recreate their bark and I knew it would be important to really use the good stuff 😉 Hope you like it!


Kim Bee December 19, 2012 at 6:21 am

We don’t have a WS near us which makes me wicked sad. I’ve never had their bark but knowing them it’s spectacular. I love that you added oil, it just takes it over the top.


Kate December 20, 2012 at 11:29 am

It truly is spectacular! If you ever have the opportunity, do try it. It’s my favorite.


Mike Mueller December 2, 2013 at 11:24 am


Since my wife loves this stuff I figured I could make a batch and surprise her. Hoping to save a a little on the cost of WS bark I started looking for recipes. The only thing is the Guittard chocolate is $12 per 16 oz pack, so I would have $24 just into the chocolate. I can buy a pound of WS for $27 in the tin. The chocolate would have to be much cheaper to make it worthwhile. But thanks for the recipe.



Kate December 2, 2013 at 2:41 pm

You make a very good point Mike. You could certainly always use whatever chocolate you prefer to cut the cost. I’m sure ghirardelli or something of that nature would taste just as good!


gary December 10, 2013 at 6:19 pm

we used your recipe last year and the whole family thought it was great. I think you have nailed it. IMHO the AAA quality chocolate is better then needed. Tried it with Guittard and it was awesome, tried it with hershey’s, and it was pretty damn good that way too. The only problem was with adding the mint in the end, the hershey’s wanted to seize. Haven’t found a good way around that yet. But hey, great job.


Kate December 11, 2013 at 2:26 pm

I’m so happy you’ve enjoyed this recipe! I’ve also made it with less quality chocolate and found it to be still pretty good but I’ve had the same issues with seizing if I use a lower quality chocolate. That’s why I stick with the good stuff 😉 Enjoy!


Monica December 12, 2013 at 4:48 pm

Hi! I love W-S’s peppermint bark and this looks great. I was wondering if you have any problems with the dark chocolate blooming (those pesky gray streaks) or does slowly melting it do the trick? Do you need to store it in the fridge? Thanks!


Kate December 12, 2013 at 9:01 pm

I’ve made this several times now and haven’t had any issues with blooming (knock on wood!) nor have any readers mentioned issues. And no need to refrigerate, just store in an airtight container at cool room temperature and you should be fine.


Monica December 15, 2013 at 8:18 pm

Thanks, appreciate the reply. : )


Tamara January 24, 2014 at 3:44 pm

Gary, I use Ghirardelli’s chocolate for all my chocolate cooking. Delish. A thousand times better than Hershey’s and much less costly than a super-premium brand. (Warning: Cheaper at Target than at Whole Foods, where it still manages to be pretty expensive.)


laurie December 21, 2014 at 8:13 am

Great recipe Thank You… I found Guittard chocolate at ocean state job lot for 2.99 a bag I bought them all 🙂


Kate December 21, 2014 at 5:24 pm

That’s a GREAT price! Good idea buying them all up 😉


Sarah December 28, 2014 at 10:15 am

I’ve almost finished the william sonoma peppermint bark I got this year, and will definitely be making this recipe for new years! Thanks for this recipe!


Kate December 28, 2014 at 4:57 pm

The WS peppermint bark always goes fast in our house too! Hope you enjoy this recipe!


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