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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Spread the white chocolate layer: Evenly spread the melted white chocolate mixture over the partially set cocoa chocolate layer.
- Add toppings: Sprinkle the crushed peppermint candies and sea salt flakes over the white chocolate layer while still soft to ensure they stick.
- 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
