Williams-Sonoma is famous for its pricy holiday peppermint bark.
But if you don’t have $30 to spend on a pound of the stuff, why not make your own?
In multiple at-home tests, this recipe turned out beautifully for us — and you can even let the grandkids help bash the candies, spread the chocolate, sprinkle the peppermints and break the bark into pieces, too!
8 ounces peppermint candies or candy canes
12 ounces milk chocolate chips or dark chocolate chips
1 tablespoon vegetable oil
12 ounces good quality white chocolate
½ teaspoon peppermint extract
Smash the peppermint candies in a Ziploc bag, using a heavy pot, a rolling pin or meat mallet.
Microwave the milk chocolate chips and the oil at 50 percent power until melted, about 1 to 2 minutes, stirring every 30 seconds.
Spread the melted milk chocolate in an even layer in a small parchment-lined 9-by-13-inch pan.
Refrigerate for 45 minutes or until the chocolate is firm.
Melt the white chocolate at 50 percent power, stirring every 30 seconds.
Stir in the peppermint extract.
Spread the melted white chocolate in an even layer on top of the milk chocolate layer, then immediately sprinkle on the smashed peppermints.
Refrigerate again for 45 minutes or until the white chocolate is set.
Break the bark into irregular pieces with a knife or fork.
Store the candy in an airtight container at room temperature for several weeks.
Source: Watch a one-minute video of this recipe and find even more tips at tiphero.com/peppermint-chocolate-bark.
Chop it: If you prefer finer pieces of candy, you can use a food processor or coffee grinder to break the candy into tasty sprinkles.
Try chips: We used white chocolate chips for a brighter white color and we loved the flavor.
Let the grandkids help: We recommend double bagging the hard candy and putting a thick, nonslip cutting board underneath, too, to minimize breakage of the bag — and the spread of mint dust. To protect your counter tops and minimize noise, you can even do this on a carpeted floor.