Salted Peppermint Bark Recipe

Introduction

Salted Peppermint Bark is a festive and refreshing treat that combines rich chocolate with cool peppermint and a hint of sea salt. Perfect for holiday gatherings or gifting, this easy-to-make bark offers a delightful crunch and balance of flavors.

Ingredients

• 24 ounces light cocoa candy melts (substitute chocolate chips if preferred)
• 20 ounces white almond bark (can substitute chocolate chips or melting wafers)
• 1 teaspoon peppermint extract (oil based)
• 3 ounces crushed peppermint
• 1½ teaspoons sea salt flakes

Instructions

1. Step 1: Line a cookie sheet with parchment or wax paper to prepare for spreading the chocolate.
2. Step 2: Melt the light cocoa candy melts in a double boiler or microwave, stirring continuously until smooth and fully melted, about five minutes or less in the microwave.
3. Step 3: Pour the melted chocolate onto the prepared cookie sheet and spread evenly until smooth. Let it partially set at room temperature for a few minutes to prevent separation when layering.
4. Step 4: Melt the white almond bark in a double boiler or microwave, stirring continuously. Once melted, stir in the peppermint extract.
5. Step 5: Spread the white chocolate mixture evenly over the partially set dark chocolate layer.
6. Step 6: Sprinkle the crushed peppermint and sea salt flakes evenly over the white chocolate layer.
7. Step 7: Allow the bark to set completely at room temperature or in the refrigerator before cutting into pieces.

Tips & Variations

• For a smoother finish, gently tap the cookie sheet on the counter after spreading each chocolate layer to remove air bubbles.
• Try using dark chocolate candy melts for a richer flavor contrast with the white chocolate and peppermint.
• If peppermint extract is unavailable, substitute with crushed candy canes for extra texture and flavor.

Storage

Store the peppermint bark in an airtight container at room temperature for up to two weeks or refrigerate to keep it fresh longer. When ready to enjoy, bring to room temperature for best texture before serving. Avoid storing in humid conditions to prevent melting or stickiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of candy melts?

Yes, regular chocolate chips can be used as a substitute for both the light cocoa candy melts and white almond bark. Melt them gently to avoid burning and stir frequently for a smooth texture.

Why is oil-based peppermint extract specified?

Oil-based peppermint extract works better with chocolate as it does not cause the chocolate to seize or become grainy, ensuring a smooth and glossy finish in the peppermint bark.

Salted Peppermint Bark Recipe

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★★★★★

4.4 from 85 reviews

• Author: Harper
• Total Time: 13 minutes
• Yield: 48 servings 1x

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Description

This Salted Peppermint Bark is a festive and delicious holiday treat featuring smooth layers of rich cocoa candy melts and creamy white almond bark infused with refreshing peppermint extract. Topped with crushed peppermint candies and a sprinkle of sea salt flakes, this sweet and salty bark is perfect for gifting or enjoying as a seasonal indulgence.

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Ingredients

Scale 1x2x3x

Chocolate Layer

• 24 ounces light cocoa candy melts (can substitute with chocolate chips)

White Chocolate Layer

• 20 ounces white almond bark (can substitute with white chocolate chips or melting wafers)
• 1 teaspoon peppermint extract (oil based)

Toppings

• 3 ounces crushed peppermint candies
• 1½ teaspoons sea salt flakes

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Instructions

1. Prepare the Baking Sheet: Line a cookie sheet with parchment or wax paper to prevent sticking and make it easy to remove the bark later.
2. Melt the Chocolate Layer: Using a double boiler or microwave, melt the light cocoa candy melts while stirring continuously until smooth and completely melted, about five minutes in a double boiler or less in the microwave.
3. Spread the Chocolate Layer: Pour the melted chocolate onto the prepared cookie sheet and spread evenly until smooth. Let it partially set at room temperature for a few minutes to prevent separation between layers.
4. Melt the White Chocolate Layer: In a double boiler or microwave, melt the white almond bark, stirring continuously until smooth. Once melted, stir in the peppermint extract thoroughly.
5. Spread the White Chocolate Layer: Carefully spread the peppermint-infused white chocolate layer over the partially set dark chocolate layer.
6. Add Toppings: Sprinkle the crushed peppermint candies and sea salt flakes evenly over the white chocolate layer to add a festive crunch and a salty contrast.
7. Set and Serve: Allow the peppermint bark to fully set at room temperature until firm. Once set, cut into pieces and serve or package for gifting.

Notes

• Use an oil-based peppermint extract to prevent the white chocolate from seizing.
• Crushing the peppermint candies finely ensures they stick well and provide an even flavor throughout.
• For quicker setting, refrigerate the bark once topped, but avoid quick temperature changes to prevent blooming.
• Substitutions like chocolate chips are possible but melting wafers or candy melts melt more smoothly.
• Store the bark in an airtight container at room temperature for up to two weeks.

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Melting (using double boiler or microwave), No-Cook for setting
• Cuisine: American

Keywords: Peppermint bark, holiday dessert, peppermint candy, chocolate bark, festive treats, Christmas candy