We’re joining Williams Sonoma in November to celebrate the 25th Anniversary of the Original Peppermint Bark with a new collection of treats, plus special tins of the bark that started it all. Often copied, but never matched in quality or flavor, Williams Sonoma Original Peppermint Bark makes the perfect holiday gift or stocking stuffer.
Every great confection has a story, and this one began with Williams Sonoma’s founder, Chuck Williams. In 1998, Chuck challenged his team to create a treat that evoked the candy shops he visited as a child at Christmastime. After 20 rounds of recipe testing, they came up with the signature combination of light chocolate, dark chocolate, and peppermint. As a nod to Chuck’s famous affection for dogs, the treat was named Peppermint Bark, and a Dalmatian named Penny appeared at the time.
To celebrate this delicious tradition, we pulled together a few of our favorite recipes featuring Williams Sonoma Peppermint Bark—we hope you enjoy baking these fun holiday desserts!
PEPPERMINT BARK-STUFFED RED VELVET COOKIES: These ruby-red beauties are full of festive chocolate and peppermint flavor, from the chewy, cocoa-rich cookies to the smooth cream cheese filling and Williams Sonoma Peppermint Bark baked inside. A little more peppermint bark chopped and sprinkled on top is the tasty, textural addition that brings it all together.
PEPPERMINT BARK AND MILK CHOCOLATE TART WITH SWISS MERINGUE BUTTERCREAM: Peppermint Bark and milk chocolate combine to create the decadent truffle-like filling for this cocoa tart from Erin Clarkson of the Cloudy Kitchen. Two-toned Swiss Meringue Buttercream kisses and visually striking shards of Williams Sonoma Peppermint Bark finish off this show-stopping dessert.
COOKIES AND “MILK” FOR SANTA: Santa’s got a new and improved late-night snack with this peppermint take on affogato from Vallery Lomas, The Foodie in New York. A no-fuss, no-churn ice cream gets a double dose of peppermint from extract and stirred-in bits of Williams Sonoma Peppermint Bark while cocoa candy cane cookies bring crunch and a hot shot of espresso introduces a dose of heat.
PEPPERMINT BARK PUFF PASTRY WREATHS: This delicious holiday treat gets its bold peppermint flavor from Williams Sonoma Peppermint Bark. Because puff pastry requires a bit of effort to make, recipe developer, Erin Jeanne McDowell, likes to make a large batch and freeze a portion of the dough for later use. You’ll only need some of the dough to make these wreaths (unless you’re baking for a crowd), but the dough keeps well (refrigerated or frozen), then makes for a quick, impressive dessert for last-minute guests or holiday baking.