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Festive peppermint bark on a rustic background perfect for gift giving
Brianna Hughes

Salted Peppermint Bark: A Sweet and Simple Holiday Treat

5 from 1 vote
This salted peppermint bark recipe is everything cozy about Christmas wrapped in chocolate and peppermint. Perfect for gifting, dessert boards, or a sweet winter treat.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Course: Dessert
Cuisine: American
Calories: 3255
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz Chocolate Wafers or Dark Chocolate of Choice
  • 12 oz White chocolate wafers or chips
  • 1 tsp Peppermint Extract
  • Crushed peppermint candies or candy canes
  • Coarse Sea Salt

Equipment

  • 1 Double Boiler *Make your own by stacking two pans (see me pic in the blog post)
  • Parchment Paper
  • Rubber spatula for spreading
  • Rolling Pin for crushing candies

Method
 

  1. Prepare the pan: Line a baking sheet with parchment paper.
  2. Melt the chocolate: In a double boiler, melt the semi-sweet chocolate (or dark, if using) stirring frequently until smooth.
  3. Spread the chocolate: Pour the melted chocolate onto the parchment paper and spread it into an even layer about ¼ inch thick. Let it sit at room temperature while you prepare the white chocolate, about 10 minutes. It doesn’t need to be fully set.
  4. Melt the white chocolate: Melt the white chocolate using the same method. Stir in 1 teaspoon of peppermint extract.
  5. Swirl the layers: Pour the white chocolate directly over the semi-sweet chocolate layer. Use a butter knife to gently swirl the two together for a marbled effect. This helps mesh the flavors beautifully.
  6. Add toppings: Sprinkle sea salt over the top first, then finish with crushed peppermint candies.
  7. Set and break: Let the bark cool completely at room temperature, or place it in the refrigerator for about 30 minutes until firm. Once set, break into pieces and enjoy.

Notes

Storage Tips

Keep your peppermint bark in an airtight container at room temperature for up to two weeks. If your home runs warm, store it in the refrigerator to prevent melting.