The addition of pure peppermint extract mimics the peppermint oil added to the store-bought version, and it’s dotted with crushed peppermint candies for added flavor, a bit of crunch and a pop of color. This peppermint bark tastes exactly like the Williams Sonoma recipe, with plenty of flavor throughout. Other great options include Ghirardelli or Scharffen Berger. Williams Sonoma uses Guittard chocolate for their coveted recipe, so if you can get your hands on a few bars, go for that. Credit Suisse shares closed 1 higher at 0.81 Swiss francs (0.89) on Monday, their last trading day after the stricken banks takeover by Swiss rival UBS. It’s important to look for good-quality bars, and that applies to both the semi-sweet layer and the white chocolate layer. Using chocolate chips won’t produce the same results, and neither will almond bark. Sugar, unsweetened chocolate (processed with potassium carbonate), cocoa butter, milk, milk fat (butter), corn syrup, vanilla, sunflower lecithin. Add more peppermint extract to taste, teaspoon at a time. Stir peppermint extract into melted white chocolate. Bake the cookies one sheet at a time for 16 minutes, rotating the pan from front to back halfway through baking. Break into pieces: Let the peppermint bark cool and harden completely in the refrigerator. You can make this holiday treat at home to enjoy with family and friends or wrap up as the perfect gift. Pour over the hardened bottom layer, then sprinkle with crushed candy. The post How to Make Williams Sonoma Peppermint Bark appeared first on Taste of Home. scoop, drop the dough onto the prepared baking sheets, spacing the cookies at least 2 inches (5 cm) apart. Make the top layer: Melt the white chocolate with canola oil. Add 1 tablespoon oil if chocolate begins to seize. Line 3 rimmed baking sheets with parchment paper. Heat until fully melted, stopping to stir every 30 seconds. Your peppermint bark will only be as good as the chocolate you use to make it. Melt white chocolate chips in double boiler or microwave for 3 minutes at 50 power. One of the most important keys to replicating that same taste is to be sure you’re using excellent chocolate. Williams Sonoma has been slinging peppermint bark for more than 20 years, so they’ve got it down to a science. In a heatproof bowl, whisk together the egg yolks and sugar until blended. Peppermint Bark inspired by william sonoma (about 1 1/2 sheets) (375 g) Williams Sonoma Peppermint Bark, chopped into pieces, plus more for garnish. Directions: In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface.
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