I’ve come as close as anyone’s going to get cloning this famous bark, so why am I still fooling around with it? The reason is simple. Now a lot of you know that I’ve made clones of this famous peppermint bark for several years during the holidays. Made yet another clone of peppermint bark like Williams Sonoma. Store the peppermint bark in an airtight container and refrigerate for up to 3 weeks.I swore I wasn’t going to do it this year. Once the bark is firm, break the bark into shards.Sprinkle the peppermint candies evenly on top.Using a spoon or utensil, swirl the dark and white chocolate together until you're happy with the marble pattern. Carefully spread it into an even layer, trying to avoid mixing the white and dark chocolate as much as possible. Spoon the white chocolate as evenly as possible over the layer of bittersweet chocolate.Heat the white chocolate in a heatproof container over simmering water in a saucepan.Using a solid spatula, spread chocolate evenly across the entire pan. Carefully spoon the hot melted chocolate onto the baking pan.Place the bittersweet chocolate in a heatproof container set over gently simmering water in a saucepan.Line the pan with parchment paper, pressing the paper against the coconut oil to adhere to the pan. Grease the bottom and sides of a 9x13-inch baking sheet or pan with coconut oil.Serve and enjoy! If you’re making it ahead of time (or if you just want to take your time snacking), you can storage also the peppermint bark in an airtight container in the fridge for up to 3 weeks. Refrigerate for an hour and a half or until firm.įinally, once the bark is firm, break the bark into shards. While the chocolate is still warm, sprinkle the peppermint candies evenly on top. Using a spoon or utensil, swirl the dark and white chocolate together until you’re happy with the marble pattern. Next, spoon the white chocolate over the layer of bittersweet chocolate. Heat until it’s completely melted– and be sure to stir often! Just like you did with the bittersweet chocolate, heat the white chocolate in a heatproof container over simmering water in a saucepan. Using a solid spatula, spread the chocolate evenly across the entire pan. Add in peppermint extract and salt.Ĭarefully spoon the hot melted chocolate onto the baking pan. Make sure to stir often, until the chocolate’s completely melted. Next, place the bittersweet chocolate in a heatproof container set over gently simmering water in a saucepan. Start by greasing the bottom and sides of a 9×13-inch baking sheet or pan with coconut oil. 1 10oz package Nestle white chocolate morsels.1 10oz package Nestle bittersweet chocolate morsels.Here’s everything you need to make a batch of homemade peppermint bark– There’s also a recipe card below that you can save/share/print for safekeeping. This homemade peppermint bark recipe is super easy to follow, and there’s no baking required! Keep reading for the full recipe. No-Bake Holiday Dessert: Homemade Peppermint Bark If given a taste test, I’m honestly not sure I could tell the difference. I’m still not sure what the magical William Sonoma peppermint bark recipe entails, but I gotta say– this recipe tastes pretty darn identical. This homemade peppermint bark recipe was adapted from Holiday Cookies by Elisabet Der Nederlanden. That’s why I decided to make my own this year. One year I spent over $200 on tins of peppermint bark for my office. Peppermint bark is one of my favorite edible gifts, but if you’re buying it from a gourmet retailer, it gets expensive. Raise your hand if you’ve demolished an entire tin of William Sonoma’s Peppermint Bark by yourself? Immediately raises hand. *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.*
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