I Asked 5 Food Pros To Name the Best Peppermint Bark—They All Agreed On One Brand

It’s finally that time: peppermint bark season. And while there is no actual reason one should or must limit their peppermint bark consumption to the holidays, the rich chocolate and cool, sweet peppermint is undeniably nostalgic and festive.

This year, before stocking up on the sweet treat, I decided to reach out to some experts to see just which brand they were buying themselves.

The Pros I Asked

• Jennifer Pallian, BS, RD: Recipe developer and food blogger behind Foodess

• Maria Lichty: Cookie specialist and creator of Two Peas & Their Pod

• Laura Kasavan: Recipe developer and founder of Tutti Dolci

• Jason Goldstein: Cookbook author, recipe developer, and content creator at @ChopHappy

• Phillip Ashley Rix: Master Chocolatier and founder of Memphis-based Phillip Ashley Chocolates

The Experts’ Favorite Peppermint Bark

Amongst the five sweet-connoisseurs I spoke with, there was one clear peppermint bark champion: The Original Williams Sonoma Peppermint Bark. The red, joyous tin contains silky sheets of white chocolate layered over dark and sprinkled generously with large flakes of peppermint candy. The experts applauded it for its balanced flavor, thickness, and quality. Lichty sums up the general sentiment: “Williams Sonoma Peppermint Bark is the BEST!”

When it comes to flavor, “Williams Sonoma nails the balance between dark and white chocolate,” says Pallian. “It’s not too sweet, and it doesn’t taste artificial. The peppermint oil they use has a fresh, clean mint flavor that pairs perfectly with the richness of the chocolate.”

Goldstein echoes Pallian’s statement about the natural balance of the peppermint oil but also emphasizes the harmony between the two chocolates: “They use white chocolate for sweetness, dark chocolate for a little touch of bitterness.” Lichty, for her part, uses the bark in her Peppermint Bark Chocolate Chip Cookies and especially appreciates the “dusting of peppermint pieces that add the perfect peppermint crunch.”

As for the chocolate itself, Kasavan says, “Quality chocolate is the key to good peppermint bark. WS uses a blend of Guittard chocolate in theirs, and the flavor is very well balanced.” Pallian wholeheartedly agrees, attributing the bark’s “good snap and a creamy mouthfeel” to the use of cocoa butter over palm oil: “Palm oil doesn’t have the same melting properties as cocoa butter. Cocoa butter melts smoothly at body temperature, which gives chocolate that luxurious, melt-in-your-mouth feel."

Ashley Rix speaks to the best storage methods. “Peppermint bark tends to have a longer shelf life in general,” he says, explaining that aside from the provided tin, you can store the sweet treat in an airtight food-safe container or zip-top bag. “Long-term, I’d put it in an airtight container, in a cool, dry place. You could also freeze for even longer storage."

However, if you’re anything like me, you’ll be following Kasavan’s suggestions and likely eliminating the need for long-term storage. “Eat it straight from the tin,” she says. “You can also use it as an ice cream topping, or chop it up and add to cookie dough, or top a pan of brownie batter before baking for a special holiday treat.”

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