Salted Peppermint Bark Recipe

Introduction

Salted Peppermint Bark is a festive and delightful treat perfect for the holiday season or any time you crave a sweet and minty snack. Layers of rich chocolate and creamy white chocolate are topped with crushed peppermint and a touch of sea salt for a perfect balance of flavors.

Ingredients

• 24 ounces light cocoa candy melts (or substitute with chocolate chips)
• 20 ounces white almond bark (can substitute with 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 the chocolate layers.
2. Step 2: Melt the light cocoa candy melts using a double boiler or microwave, stirring continuously until smooth and fully melted. This usually takes about five minutes on a double boiler or less in a microwave.
3. Step 3: Pour the melted chocolate onto the prepared cookie sheet and spread it evenly until smooth. Let it partially set at room temperature for a few minutes to prevent separation.
4. Step 4: Melt the white almond bark in a double boiler or microwave, stirring until smooth. Stir in the peppermint extract once melted.
5. Step 5: Spread the white chocolate mixture over the partially set dark chocolate layer.
6. Step 6: Sprinkle the crushed peppermint and sea salt flakes evenly over the white chocolate before it fully sets.
7. Step 7: Allow the bark to set completely at room temperature or in the refrigerator, then break or cut into pieces to serve.

Tips & Variations

• For a smoother texture, use high-quality chocolate chips or melting wafers suitable for candy making.
• Adjust the amount of crushed peppermint to your taste for a stronger or milder mint flavor.
• Try adding chopped nuts or drizzle with dark chocolate for extra texture and flavor.

Storage

Store the peppermint bark in an airtight container at room temperature or in the refrigerator for up to two weeks. If refrigerated, bring to room temperature before serving for the best texture. Avoid storing in humid conditions to prevent chocolate bloom.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of candy melts?

Yes, you can substitute candy melts with high-quality chocolate chips or bars, but ensure you melt them gently to avoid burning and maintain a smooth texture.

Is the peppermint extract mandatory?

While the crushed peppermint adds flavor and texture, the peppermint extract enhances the minty aroma deeply. If you prefer, you can omit it or use a different extract to customize the flavor.

Salted Peppermint Bark Recipe

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★★★★★

4.9 from 89 reviews

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

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Description

This Salted Peppermint Bark is a festive and delicious treat perfect for the holiday season. Combining the rich flavor of light cocoa chocolate with the sweet creaminess of white almond bark, enhanced by refreshing peppermint and a touch of sea salt, this bark is easy to make and sure to impress.

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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 for easy removal of the bark once set.
2. Melt the chocolate: Using a double boiler or microwave, melt the light cocoa candy melts while stirring continuously until fully melted and smooth. This should take about five minutes in a double boiler or less in the microwave.
3. Spread the chocolate: Pour the melted chocolate onto the prepared cookie sheet and spread evenly until smooth. Allow it to partially set at room temperature for a few minutes to prevent separation when adding the next layer.
4. Melt the white chocolate: In a double boiler or microwave, melt the white almond bark, stirring continuously until smooth. Stir in the peppermint extract thoroughly.
5. Spread the white chocolate layer: Evenly spread the melted white chocolate mixture over the partially set cocoa chocolate layer.
6. Add toppings: Sprinkle the crushed peppermint candies and sea salt flakes over the white chocolate layer while still soft to ensure they stick.
7. Set and serve: Allow the bark to fully set at room temperature or in the refrigerator, then cut into 48 small pieces for serving.

Notes

• You can substitute candy melts with good quality chocolate chips if desired.
• Make sure peppermint extract is oil-based to avoid the chocolate seizing.
• Allow the first chocolate layer to be partially set before spreading the white chocolate to prevent mixing.
• Store the peppermint bark in an airtight container at room temperature or in the refrigerator for up to two weeks.
• If you prefer less saltiness, reduce the sea salt flakes quantity to 1 teaspoon or omit.

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: peppermint bark, holiday dessert, peppermint candy, easy chocolate bark, no-bake chocolate, Christmas treat