Sprinkle immediately with the crushed candy canes, gently Peppermint extract pour over the semisweet chocolate and spread in anĮven layer. Heatproof bowl and repeat the melting process over the steaming water ĭry off the bottom of the bowl. Meanwhile, put all but 1 cup of the white chocolate in a large Temperature until almost set, about 10 minutes.Ĥ. Firmly tap theĭish against the counter to remove any air bubbles. The prepared baking dish and spread in an even layer. Teaspoon peppermint extract into the chocolate, then quickly pour into Wipe off any moisture from the bottom of the bowl. Do not rush this step: It may take up to 10ģ. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt Gradually stir the reserved 3/4 cup semisweet chocolate into theīowl, a few pieces at a time, until all of the chocolate is melted. Remove the bowl from the saucepan keep the steaming water over low Touch the water) and stir until one-third of the chocolate is melted. Set the bowl over the saucepan of steaming water (do not let the bowl Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Heat 1 inch of water in a saucepan over lowĢ. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up Ingredients (Adapted from Food Network magazine Dec '12): Yields 2 lbsġ2 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces (I used Baker's chocolate)ġ pound good-quality white chocolate, chopped into 1/2-inch pieces (I used Lindt)ģ candy canes or 12 round hard peppermint candies, crushedġ. As always, thank you so much for visiting.
Wishing you a bright and wonderful holiday surrounded by lots of love and good food. I might have to hide these in the trunk so I don't get tempted to eat them before it gets to my sister. 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. The crazy thing about this recipe is that it is so simple and only requires very basic, but quality ingredients. 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!! They're so popular that it's not that surprising to know they sell out before Christmas. I eat these things every year around this time but they are severely addicting as well as pricey.
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. Have you noticed the theme going on here? Last year I made these scrumptious peppermint bars and this year I've made these rich chocolate peppermint sandwiches so far. 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. 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.
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