Description
Looking for a showstopper that’s quick to make and perfect for gifting? Salted Peppermint Bark delivers crunchy peppermint, glossy chocolate, and a flake of sea salt in every bite.
Ingredients
Scale
- 24 oz light cocoa candy melts (or substitute chocolate chips)
- 20 oz white almond bark (or white chocolate chips / melting wafers)
- 1 tsp oil-based peppermint extract
- 3 oz crushed peppermint (candy canes, peppermint bark, or Andes pieces)
- 1½ tsp sea salt flakes
Instructions
- Prep the pan. Line a rimmed sheet with parchment or wax paper and set it on the counter.
- Melt the dark layer. Warm the light cocoa melts in a double boiler or microwave, stirring frequently until the chocolate runs smooth. Pour the melted chocolate onto the prepared sheet and spread it to a roughly ¼-inch thickness.
- Let it firm up slightly. Wait until the chocolate becomes tacky but not fully hard — about 8–12 minutes at room temperature. This step helps the layers adhere.
- Melt the white chocolate. Heat the white almond bark the same way, then stir in the peppermint extract. Taste carefully — a little extract goes a long way.
- Top and finish. Spoon the white chocolate over the tacky dark layer and smooth it. Immediately scatter the crushed peppermint over the top and finish with the sea salt flakes. Press gently so pieces sink a touch into the white chocolate.
- Set and break. Let the bark cool until fully firm (room temperature or a short chill). Use a sharp knife or simply snap by hand into irregular shards.
Notes
- Pro tips
- Pour the white chocolate while the dark layer is only partially set — this prevents separation and gives clean, bonded layers.
- Use sea salt flakes (or a coarse grinder setting) for visible texture and real crunch.
- Avoid getting water into the chocolate — even one drop can seize it. Dry utensils only.
- If you need to crush candy canes, pop them in a zip bag and roll with a rolling pin. Easy.
- FYI: real white chocolate tastes better than most candy melts, but melts set faster.
- Variations & swaps
- Swap dark for milk chocolate if you prefer sweeter bark.
- Stir in chopped nuts, toffee, or dried fruit for a twist.
- Replace peppermint with crushed pretzels for a salty-sweet version.
- Storage
- Keep the bark in an airtight container in a cool, dark spot for several weeks. If your kitchen runs warm, refrigerate, but let pieces come to room temperature before serving to avoid condensation. You can also freeze wrapped layers for up to three months — thaw slowly.
- Final note
- Want it gift-ready? Stack shards in a cello bag, tie with ribbon, and add a festive tag. Who would complain about edible confetti that looks this good? 😉