Copycat Williams-Sonoma Peppermint Bark

Williams-Sonoma's Peppermint Bark.  If you've tasted it, then you know it's magical.  If you haven't tasted it, then you really need to.  This bark screams the holidays and it is so darn delicious and addictive.  For years Williams-Sonoma has been selling their peppermint bark for upwards of $30-40 per pound and people have been willing to pay good money for it because it is so darn delicious.  No need to pay big bucks any longer.  You can totally make this stuff at home.

This copycat recipe is spot on.  The real deal.  Worth it's weight in gold.  I'm not kidding.  Peppermint and chocolate are all the rage this season and I think you should seriously make this.  Ditch the cookies.  Give your oven a break.  Make this for yourself.  Eat the whole batch.  Then again, it's the season of giving.  Make another batch.  Wrap it up.  Gift it.  It definitely looks pretty all wrapped up with a bow.  People will love it.

Just please promise to use good chocolate.

Copycat Williams Sonoma Peppermint Bark

Adapted from Food Network 

Makes about 2 pounds

Active Time: 45 minutes

Total Time: 1 hour 45 minutes

12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces*

1 pound good-quality white chocolate, chopped into 1/2-inch pieces*

1-1/2 teaspoons peppermint extract

3 candy canes or 12 round hard peppermint candies, crushed

*Note: To do this recipe right you really need to buy good chocolate.  Don't buy chocolate chips because they will not yield the same results.  Buy good quality chocolate in bar form.  I used 3 (4 oz.) bars of Ghirardelli semisweet chocolate and 4 (4 oz.) bars of Ghirardelli white chocolate. 

Line a 9x13 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.

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 should take about 10 minutes to melt the chocolate.

Wipe off any moisture from the bottom of the bowl.  Stir in 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.  (Mine took a little longer to set.  I ended up putting it in the fridge for just a few minutes).

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 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 into pieces, or simply lift the bark out and cut into squares (this is what Williams-Sonoma does).  Store in an airtight container at room temperature for up to 2 weeks.

A Cookbook Gift Guide for the Holidays

I highly recommend Nathalie Dupree and Cynthia Graubart's Mastering the Art of Southern Cooking.  This newly released gem of a cookbook is packed full of traditional, modern, and sophisticated southern cuisine.  With a little over 700 pages, this is more of a tome than a cookbook.  This book reminds me of Dorie Greenspan's Around My French Table or maybe even Mark Bittman's How To Cook Everything.  It's very comprehensive and really celebrates southern cooking at it's finest.  You will not find loads of overly rich butter-laden recipes in this book.  Think of this cookbook as a fresh take on southern cooking with a modern, almost up-scale, classy touch.  Unfortunately this cookbook doesn't have too many pictures, but I honestly don't mind.  I don't think you will either.

For the baker in your life, The Back In The Day Bakery Cookbook  will charm you with it's whimsical retro design and gorgeous baked goods (both savory and sweet).  This is one of those books that you simply page through again and again because it's so very pretty.

Okay, Joy The Baker Cookbook.  Need I say more?  I fell in love with this book when I was invited to be a part of the Joy the Baker Cook-off.  Joy's blog is so much fun and her cookbook reflects her upbeat personality.  I've made so many recipes from this book and they've all been a hit, but Joy's Chocolate Fudge Brownie with Chocolate Buttercream Frosting is incredible.  Worth the price of the book alone.  I'm buying a copy of this book for a friend of mine. 

Ina Garten.  When she writes a cookbook, you buy it!  Especially when the title of said cookbook is Foolproof.  Ina has a knack for writing recipes that turn out well every single time.  Foolproof  has the same gorgeous layout as Ina's other cookbooks and it's easy to fall in love with this book.  Best of all, the recipes seem very impressive while being easy and quick. 

My cast iron skillet is probably my favorite kitchen tool.  I love the versatility of being able to go from the stovetop, to the oven, to the table.  Of course, it helps that everything looks gorgeous when served in cast iron.  It's no surprise then that The Lodge Cast Iron Cookbook  is also a favorite of mine.  This cookbook is full of gorgeous cast iron cookware and great recipes (many of them time-saving one-pot recipes). 

I'm a huge fan of Giada De Laurentiis.  I have all of her cookbooks, but Weeknights with Giada is probably my favorite Giada cookbook.  As my children get older, I have less and less time in the kitchen.  This is somewhat of a go-to cookbook for me.  I can always find something quick and easy that my kids will like.  This cookbook is great for people who are looking for something delicious without spending hours in the kitchen.   

And finally, Muy Bueno.   I have a soft spot for this book.  I really do.  It's written by three generations of women and it just screams family, love, and tradition.  I love the recipes in this book, but I love the stories even more.  This would be a great book for any food lover. 

These are my favorite cookbooks that have been published this year, however I'd really love to know which ones you liked the best.  What are some of your favorite cookbooks that came out this year?