So last year, my Mum and I discovered the joys that are Christmas at Williams Sonoma.
We visited the store (which is relatively new here) during our day of Christmas shopping, and on a friend’s recommendation, tried the peppermint bark.
And we fell in love! I had always enjoyed chocolate and peppermint together (like in my truffles! Or my cookies!), and honestly thought a tin of this festive chocolate was the perfect stocking filler, the perfect Christmas gift, and we bought a tin for pretty much everyone on our list.
This year, I decided I wanted to try to make my own, so make my own I did!
I made a layer of dark chocolate topped with a layer of white, and scattered mine with green peppermint crisp candy as well as the obligatory candy canes (you can use whatever you wish!).
I love how festive it looks, how easy it is to make and how delicious it is! The perfect gift for all my friends, homemade this time! X
- 1 cup good quality dark chocolate (60%) (190g)
- 1 cup good quality white chocolate (190g)
- 1 tsp coconut or vegetable oil
- 2 peppermint crisp bars, chopped
- 5 candy canes, chopped
- Line a 9 x 13 inch tray with baking paper.
- Place a pot filled with an inch of water over a medium heat and bring to a simmer.
- In a medium heatproof bowl, place the dark chocolate and ½ tsp of oil.
- Place the bowl over the pot of simmering water and stir until the chocolate is melted and smooth.
- Pour the chocolate onto the tray and spread out into an even layer, the size of the tray. Refrigerate.
- In another clean bowl, place the white chocolate and ½ tsp of oil. Repeat the process until the chocolate is melted and smooth. Remove from the heat and allow to cool to room temperature.
- Pour over the dark chocolate and spread over the top in an even layer.
- Scatter over the chopped peppermint crisp and candy canes. Refrigerate until set.
- Chop or break the chocolate up into random pieces and enjoy, or pack up as Christmas gifts!
- Makes 1 tray. I keep mine refrigerated.
- Happy baking!