our legendary bark is crafted in small batches using the best natural ingredients. Microwave at half power or defrost setting for 30 seconds. The Original Williams Sonoma Peppermint Bark is BACK. In a microwave safe bowl place the bag of dark chocolate melting wafers in the bowl. The cookies can be stored in an airtight container at room temperature for up to 5 days. Line a 9.5' x 7' toaster baking sheet with parchment paper, and set to the side. Let the cookies cool on the baking sheets for 5 minutes, then, using a thin spatula, transfer the cookies to wire racks and let cool completely. Coming in a reusable and festive tin, the Williams Sonoma Original Peppermint Bark is a classic. Remove from the oven and immediately sprinkle 1/2 tsp.
scoop, drop the dough onto the prepared baking sheets, spacing the cookies at least 2 inches (5 cm) apart.īake the cookies one sheet at a time for 16 minutes, rotating the pan from front to back halfway through baking. This Chocolate-Peppermint Energy Ball recipe is also a hit for those who need a sweet treat this winter. Williams Sonoma Peppermint Bark Advent Calendar. If you want a healthier alternative to this holiday classic, try making this Peppermint-Chocolate Greek Yogurt Bark at home with creamy Greek yogurt and rich chocolate. Line 3 rimmed baking sheets with parchment paper. The Williams Sonoma bark is minty, rich and delicious. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined do not overmix. In a large bowl, whisk together the flour, cocoa powder, salt and baking soda. Reduce the speed to medium-low and add the eggs one at a time, beating well after each addition. Artisanally crafted using premium ingredients including custom-blended Guittard bittersweet and semisweet chocolate, pure peppermint oil and peppermint candy. Spoon out onto parchment paper and smooth out. Melt all semisweet chocolate chips in the microwave in a microwave safe bowl in 30 second increments. Place foil or parchment paper on a baking sheet and spray with cooking spray. 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. Sugar, unsweetened chocolate (processed with potassium carbonate), cocoa butter, milk, milk fat (butter), corn syrup, vanilla, sunflower lecithin, peppermint oil, natural red colour. Ingredients for Copycat Williams Sonoma Peppermint Bark.
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