Salted Peppermint Bark is the perfect balance of sweet white and milk chocolate layers, crisp crushed peppermint, and a satisfying hint of sea salt. From the moment you smell that peppermint extract and hear the crack of the bark, you’ll know this treat is something special. It’s fast and easy to make, yet it delivers that holiday gourmet feel you’ll want to share or keep all for yourself!.
Why You’ll Love This Salted Peppermint Bark
You’ll love this Salted Peppermint Bark because it manages to feel rich and indulgent—thanks to the melted candy melts or chocolate layers, yet the peppermint and sea salt give it a bright, crisp finish that keeps it from being too heavy. The contrast between smooth chocolate, crunchy peppermint, and a hint of savoury makes each bite interesting. It’s also wonderfully flexible: you can make it a large sheet style for a gathering, or smaller and personalised for gifts or snack boxes. Plus, it’s effortless—melting, layering, sprinkling, and you’ll feel the reward the moment it cracks into pieces.
Ingredients
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24 ounces light cocoa candy melts (or substitute your favourite chocolate chips)
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20 ounces white almond bark (or substitute white chocolate chips or melting wafers)
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1 teaspoon peppermint extract (oil based)
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3 ounces crushed peppermint (candy canes or peppermint sticks)
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1½ teaspoons sea salt flakes
Step-by-Step: How to Make Salted Peppermint Bark
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Line a cookie sheet with parchment or wax paper so the finished bark will release easily.
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Using a double boiler (or carefully in the microwave in short bursts), melt the light cocoa candy melts (or chocolate chips) while stirring continuously so it becomes totally smooth. This usually takes about five minutes on the stove, less in the microwave.
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Pour the melted chocolate onto the prepared cookie sheet and spread it out until smooth. Let this layer partially set for a few minutes at room temperature while you move on to the next step. This helps prevent separation of layers.
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In another double boiler or microwave, melt the white almond bark (or white chocolate chip substitute), stirring continuously until completely melted. Then stir in the peppermint extract.
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Spread this white chocolate mixture over the partially set dark layer.
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Immediately sprinkle the crushed peppermint over the top, followed by the sea salt flakes.
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Allow the bark to set completely—either at room temperature or in the refrigerator. Once firm, cut or break into pieces.
Helpful Tips
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Use sea salt flakes or grind coarse sea salt for visible crystals—they look better and give a nice texture.
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Always choose an oil based peppermint extract to avoid seizing the chocolate.
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High quality chocolate makes all the difference—use your favourite brand.
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For crushing peppermint sticks or candy canes, place them in a zip-top bag and use a rolling pin to break them into varied pieces.
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In warm kitchens, chill your baking sheet briefly before pouring the chocolate, or refrigerate the bark to speed up setting.
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For clean edges, wait until the bark is fully firm and use a sharp, slightly warmed knife.
Substitutions And Variations
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Chocolate: You can swap light cocoa melts with milk or dark chocolate chips, and white almond bark with white melting wafers or chips.
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Peppermint topping: No candy canes? Use peppermint candy pieces or peppermint brittle instead.
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Salt: If you don’t have sea salt flakes, use kosher salt or another coarse salt.
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Design twist: Swirl the two chocolates instead of layering for a marbled look.
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Flavor add-ins: Try nuts (like pistachios or almonds), or a caramel drizzle.
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Dietary options: Use plant-based chocolates for a dairy-free version, and reduce sugar by opting for high-cacao dark chocolate.
Storage Instructions
Store your Salted Peppermint Bark in an airtight container in a cool, dry spot. If your kitchen is warm or humid, refrigerate the bark to maintain its firmness. Properly stored, it will stay fresh for several weeks. If chilled, let it sit at room temperature for a few minutes before serving for the best flavor.
Nutritional Information
While exact values depend on ingredients, a 28 g serving of peppermint bark typically contains about:
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150 calories
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8 g fat (about 4.5 g saturated)
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16 g carbohydrates (14 g sugars)
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1 g protein
Serving Suggestions
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Serve on a festive platter with other treats for a colorful holiday dessert board.
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Package in cellophane bags with ribbon as homemade gifts.
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Pair with peppermint mocha or hot cocoa for a matching flavor experience.
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Use as topping for ice cream or crush and sprinkle over whipped cream drinks.
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Serve with cookies and caramel popcorn for a cozy snack mix.
Frequently Asked Questions About Salted Peppermint Bark
Can I use candy melts for both layers?
Yes! Candy melts work well for both chocolate and white layers. Just be sure they’re meant for melting and are of good quality.
Why does my chocolate layer separate or look grainy?
This can happen if the chocolate is overheated, exposed to moisture, or not stirred well. Melt slowly and keep all tools dry. Let the first layer cool slightly before adding the next.
Can I skip the sea salt flakes?
You can, but they add an amazing contrast and visual pop. If you prefer less salt, use a light sprinkle instead of omitting entirely.
How thick should the bark be?
Aim for about ¼ to ⅜ inch thick. This gives a satisfying crack and balance between the two chocolate layers.
Can I add other flavors or toppings?
Absolutely! Nuts, caramel drizzle, or even mini marshmallows can add great texture and flavor. Just keep the peppermint as a main note.
Final Thoughts
Thank you so much for trying this Salted Peppermint Bark recipe. I’m thrilled you’re making it! I absolutely love how easy it is to whip up yet how festive and flavor-packed the result turns out. From the smooth chocolate layers to the crisp peppermint and salt crystals, every bite delivers joyful contrast and holiday spirit. I hope you enjoy creating it as much as you’ll enjoy sharing (or eating!) it. Here’s to simple, delicious treats that bring a smile and warmth to your kitchen. Happy baking, and thank you for being part of the food-loving community!
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Salted Peppermint Bark
- Total Time: 15 minutes
- Yield: About 24 pieces 1x
Description
Salted Peppermint Bark is a quick and festive chocolate treat layered with crushed candy canes and flaky sea salt. Perfect for holidays, parties, or edible gifts.
Ingredients
24 ounces light cocoa candy melts (or chocolate chips)
20 ounces white almond bark (or white chocolate chips/melting wafers)
1 teaspoon oil-based peppermint extract
3 ounces crushed peppermint candy
1½ teaspoons sea salt flakes
Instructions
-
Line a cookie sheet with parchment or wax paper so the finished bark will release easily.
-
Using a double boiler (or carefully in the microwave in short bursts), melt the light cocoa candy melts (or chocolate chips) while stirring continuously so it becomes totally smooth. This usually takes about five minutes on the stove, less in the microwave.
-
Pour the melted chocolate onto the prepared cookie sheet and spread it out until smooth. Let this layer partially set for a few minutes at room temperature while you move on to the next step. This helps prevent separation of layers.
-
In another double boiler or microwave, melt the white almond bark (or white chocolate chip substitute), stirring continuously until completely melted. Then stir in the peppermint extract.
-
Spread this white chocolate mixture over the partially set dark layer.
-
Immediately sprinkle the crushed peppermint over the top, followed by the sea salt flakes.
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Allow the bark to set completely—either at room temperature or in the refrigerator. Once firm, cut or break into pieces.
Notes
Use oil-based peppermint extract to avoid seizing the chocolate. Crush candy canes using a rolling pin and zip-top bag for best results. Store in a cool place in an airtight container for up to several weeks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Candy
Nutrition
- Serving Size: 1 piece (28 g)
- Calories: 150
- Sugar: 14 g
- Carbohydrates: 16 g
- Protein: 1 g