#Williams sonoma peppermint bark recipe free

Sugar, unsweetened chocolate (processed with potassium carbonate), cocoa butter, milk, milk fat (butter), corn. Spread the chocolate onto the parchment lined baking pan. The Original Williams Sonoma Peppermint Bark.

Once melted, stir in 1/4 teaspoon peppermint extract. Add ¼ teaspoon of peppermint oil into your chocolate and stir well. White chocolate and chocolate overheat easily, so it’s important to do this in increments. Let the cookies firm up for at least 15 minutes before serving. Melt in 20-second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. If the white chocolate begins to harden, set the bowl over simmering water for up to 1 minute to remelt. Directions: In the bowl of an electric mixer fitted with the flat beater, beat together the butter and both sugars on medium speed until fluffy, 2 to 3 minutes, stopping the mixer to scrape down the sides of the bowl. Dip each cookie halfway into the melted white chocolate, then immediately sprinkle peppermint candies over the white chocolate.

Line another baking sheet with parchment paper. For the creamiest bark, be sure to use full-fat yogurt, as fat-free yogurt can get icy when frozen.

Remove from the heat and stir in the oil until smooth. This eye-catching frozen peppermint-chocolate bark was inspired by Williams Sonomas Original Peppermint Barkour loose interpretation of the treat is frozen and made with Greek yogurt, chocolate and crushed candy canes. Meanwhile, make the icing: Place the white chocolate chips in a heatproof bowl set over (but not touching) barely simmering water in a saucepan and heat, stirring occasionally, until the chocolate is melted. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to the rack and let cool completely. Flatten each ball slightly with the palm of your hand.īake until the cookies are firm to the touch, 8 to 10 minutes. Add some crushed pepper mint on top of the. Cook Mode Prevent your screen from going dark. Microwave it until its smooth and glossy. 1 ½ cups white chocolate chips, or high quality white chocolate bar chopped. Raise the speed to medium and beat until the dough comes together, about 2 minutes.ĭrop the dough by rounded tablespoons onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart. Make the white chocolate layer Chop up your favorite white chocolate.

#Williams sonoma peppermint bark recipe free

Fit the mixer with the paddle attachment, add the butter and beat on low speed until light and fluffy, about 3 minutes, then beat in the egg, egg yolk and peppermint extract. Earn up to 3 (10 back in rewards)1 today + Free Standard Shipping8 with a new Williams Sonoma credit card. In the bowl of a stand mixer, using a handheld whisk, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Line a baking sheet with parchment paper.