*This post may contain affiliate links, which means I may receive a commission (at no additional cost to you!) if you make a purchase using any of these links.*
Raise your hand if you’ve demolished an entire tin of William Sonoma’s Peppermint Bark by yourself? Immediately raises hand. Peppermint bark is one of my favorite edible gifts, but if you’re buying it from a gourmet retailer, it gets expensive. One year I spent over $200 on tins of peppermint bark for my office. That’s why I decided to make my own this year. This homemade peppermint bark recipe was adapted from Holiday Cookies by Elisabet Der Nederlanden. I’m still not sure what the magical William Sonoma peppermint bark recipe entails, but I gotta say– this recipe tastes pretty darn identical. If given a taste test, I’m honestly not sure I could tell the difference.
This homemade peppermint bark recipe is super easy to follow, and there’s no baking required! Keep reading for the full recipe. There’s also a recipe card below that you can save/share/print for safe keeping.
- 1 teaspoon coconut oil
- 1 10oz package Nestle bittersweet chocolate morsels
- 2 teaspoons peppermint extract
- 1/4 teaspoon kosher salt
- 1 10oz package Nestle white chocolate morsels
- 5-6 regular-sized candy canes
- Grease the bottom and sides of a 9x13-inch baking sheet or pan with coconut oil. Line the pan with parchment paper, pressing the paper against the coconut oil to adhere to the pan.
- Place the bittersweet chocolate in a heatproof container set over gently simmering water in a saucepan. Heat, stirring often, until melted. Add in peppermint extract and salt.
- Carefully spoon the hot melted chocolate onto the baking pan. Using a solid spatula, spread chocolate evenly across the entire pan.
- Heat the white chocolate in a heatproof container over simmering water in a saucepan. Heat, stirring often, until melted.
- Spoon the white chocolate as evenly as possible over the layer of bittersweet chocolate. Carefully spread it into an even layer, trying to avoid mixing the white and dark chocolate as much as possible. Using a spoon or utensil, swirl the dark and white chocolate together until you're happy with the marble pattern.
- Sprinkle the peppermint candies evenly on top. Refrigerate for 1.5 hours or until firm.
- Once the bark is firm, break the bark into shards. They can be as big or small as you like. Store the peppermint bark in an airtight container and refrigerate for up to 3 weeks.
- To break up the peppermint bark, use a knife to wedge in between the pan and the firm sheet of chocolate. Gently pull apart from the parchment paper. Use your hands to break up the chocolate, starting out with two or three large shards, and breaking them up into more bite-sized pieces.
- You can also heat the chocolate in the microwave following the directions on the package.
How to Store Peppermint Bark
As for how to store peppermint bark, Elisabet Der Nederlanden recommends arranging the shards of homemade peppermint bark in an airtight container in layers separated by parchment paper. I definitely recommend storing the bark in an airtight container, like a holiday tin (great for gifting) or Tupperware. I’ve never separated layers with parchment paper, and I’ve never had any issues. Up to you! Either way, you can store in the refrigerator for up to 3 weeks.
Oh, if you loved this homemade peppermint bark recipe, you’ve gotta give these no bake peppermint truffles a try! What’s your favorite holiday dessert or candy? I’d love to hear (and try) it!