I am so, so excited to share with you today's food post on these perfect holiday treats that taste exactly like Williams Sonoma peppermint bark. If you've been following my blog for awhile now, you may have noticed that I have lots of love for anything peppermint based around the holidays. Last year I made these scrumptious
peppermint bars and this year I've made these rich
chocolate peppermint sandwiches so far. Have you noticed the theme going on here?
When I came across the page in the December issue of Food Network magazine, which boldly stated Copycat: Williams Sonoma Almost Famous Peppermint Bark, I was floored. I eat these things every year around this time but they are severely addicting as well as pricey. They're so popular that it's not that surprising to know they sell out before Christmas. They have a cult following and I am shamefully a follower but, not anymore because the recipe is now in my hand, thanks to the geniuses at Food Network!!
I love you Food Network. Really, I do.
I was excited to test this recipe out to see if it really would be close to the real thing and let me tell you, the people at Food Network are brilliant. I honestly can't tell the difference between theirs and Williams Sonoma and that's saying something. Now, if you've never had peppermint bark it tastes very similar to Hershey's York Peppermint Patties but with the crunch of the cool, peppermint candies. Gosh, it's so darn good.
This right here is magic happening. Wait patiently for the chocolate to harden up--this is probably the toughest part of the recipe. I probably could've crushed up more of the candy canes but I actually liked mine with that extra crunch. Feel free to break it up to your liking.
The crazy thing about this recipe is that it is so
simple and only requires very basic, but
quality ingredients. What's not to love?
I'll be leaving for NYC this weekend with the family to visit my sister and will definitely be toting these along with me on the trip. I might have to hide these in the trunk so I don't get tempted to eat them before it gets to my sister. Precautionary measures. I'm just saying.
Wishing you a bright and wonderful holiday surrounded by lots of love and good food. As always, thank you so much for visiting.
Happy Holidays and have a great weekend. Xo.
Ingredients (Adapted from Food Network magazine Dec '12): Yields 2 lbs
12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces (I used Baker's chocolate)
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces (I used Lindt)
3 candy canes or 12 round hard peppermint candies, crushed
Procedure
1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up;
smooth out any wrinkles. Heat 1 inch of water in a saucepan over low
heat until steaming.
2. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl.
Set the bowl over the saucepan of steaming water (do not let the bowl
touch the water) and stir until one-third of the chocolate is melted.
Remove the bowl from the saucepan; keep the steaming water over low
heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the
bowl, a few pieces at a time, until all of the chocolate is melted.
Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt
the chocolate, if needed. Do not rush this step: It may take up to 10
minutes to melt the chocolate.
3. Wipe off any moisture from the bottom of the bowl. Stir 3/4
teaspoon peppermint extract into the chocolate, then quickly pour into
the prepared baking dish and spread in an even layer. Firmly tap the
dish against the counter to remove any air bubbles. Set aside at room
temperature until almost set, about 10 minutes.
4. Meanwhile, put all but 1 cup of the white chocolate in a large
heatproof bowl and repeat the melting process over the steaming water;
dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon
peppermint extract; pour over the semisweet chocolate and spread in an
even layer. Sprinkle immediately with the crushed candy canes, gently
pressing them into the white chocolate. Set aside at room temperature
until firm, about 1 hour. Lift the bark out of the pan using the foil
and break it into pieces. Store in an airtight container at room
temperature for up to 2 weeks.
