Salted Peppermint Bark Recipe – Easy Christmas Candy

This salted peppermint bark is a classic Christmas candy featuring layers of dark and white chocolate, refreshing peppermint, crushed candy canes, and flaky sea salt. Easy to make with just 4 ingredients and no candy thermometer required, this homemade peppermint bark is perfect for holiday gift giving, cookie platters, or satisfying your sweet and salty cravings. Ready in under an hour, this beautiful treat rivals Williams Sonoma’s famous version at a fraction of the cost.

Prep Time: 15 minutes | Set Time: 30 minutes | Total Time: 45 minutes | Yield: 24 pieces

Why You’ll Love This Peppermint Bark Recipe

This salted peppermint bark delivers the perfect sweet and salty combination in every bite. Layers of rich chocolate and creamy white chocolate are topped with crunchy crushed peppermint and flaky sea salt for an irresistible holiday treat. It’s incredibly easy to make—no special equipment or candy thermometer needed—and creates a huge batch perfect for holiday entertaining. The gorgeous presentation makes it ideal for gift giving, and both kids and adults love the refreshing peppermint flavor.

What makes this recipe special:

• Only 4 ingredients needed
• No candy thermometer required
• Beautiful sweet and salty combination
• Perfect for holiday gift giving
• Makes a large batch for parties
• Ready in under an hour

Ingredients for Salted Peppermint Bark

• 24 oz light cocoa candy melts or chocolate chips (dark, semi-sweet, or milk chocolate)
• 20 oz white almond bark, white chocolate chips, or white melting wafers
• 1 teaspoon peppermint extract (oil-based, food safe)
• 3 oz crushed peppermint or candy canes
• 1 1/2 teaspoons sea salt flakes

How to Make Salted Peppermint Bark

Step 1: Prepare Your Workspace

Line a large cookie sheet or baking sheet with parchment paper or wax paper. This prevents sticking and makes cleanup easy. Set aside.

Step 2: Melt the Dark Chocolate

Melt the chocolate using one of two methods:

Microwave method: Place chocolate in a microwave-safe bowl. Microwave in 30-second increments, stirring between each interval. As the chocolate begins to melt, reduce to 15-second increments. Stir until completely smooth and melted.

Double boiler method: Fill a large pot with 1 1/2 inches of water and bring to a simmer over medium-low heat. Place a smaller pot or heat-safe bowl on top (it shouldn’t touch the water). Add chocolate and stir continuously until melted and smooth, about 5 minutes.

Step 3: Spread the Dark Chocolate Layer

Pour the melted dark chocolate onto the prepared cookie sheet. Use a spatula to spread it evenly into a thin layer, about 1/4 inch thick. The chocolate should cover most of the pan but doesn’t need to reach the edges. Allow it to partially set at room temperature for a few minutes while you prepare the white chocolate. This partial setting is crucial—it should still be slightly tacky to the touch.

Step 4: Melt the White Chocolate

Using the same method (microwave or double boiler), melt the white chocolate, stirring until completely smooth. Add the peppermint extract and stir to combine thoroughly. Make sure to use food-safe, oil-based peppermint extract to prevent the chocolate from seizing.

Step 5: Add White Chocolate Layer

Pour the melted white chocolate mixture over the partially set dark chocolate layer. Work quickly and spread evenly with a spatula to cover the entire surface. The dark chocolate should be tacky enough that the layers bond together without separating.

Step 6: Add Toppings

Immediately sprinkle the crushed peppermint or candy canes evenly over the white chocolate layer. Follow with a generous sprinkling of sea salt flakes across the entire surface. Press gently to help them adhere to the chocolate.

Step 7: Allow to Set

Let the peppermint bark set completely at room temperature for at least 30 minutes, or until fully hardened. Avoid refrigerating during this time, as temperature changes can cause the layers to separate. For faster setting, you can place in a cool room, but room temperature is ideal.

Step 8: Cut and Serve

Once completely set and hardened, use a sharp knife to cut the bark into irregular pieces or break it apart with your hands for a more rustic look. Serve immediately or package for gifts.

Tips for Perfect Peppermint Bark

Pour white chocolate on partially set dark chocolate. This is the key to preventing layer separation. The dark chocolate should be tacky but not fully hardened when you add the white chocolate layer.

Use oil-based peppermint extract. Water-based extracts can cause chocolate to seize and become grainy. Always use food-safe, oil-based peppermint extract.

Choose quality chocolate. Use your favorite high-quality chocolate brand for the best flavor. The chocolate quality directly affects the final taste.

Let it set at room temperature. Don’t rush the process by refrigerating. Room temperature setting prevents layer separation and condensation.

Use proper sea salt. Sea salt flakes or large-grain sea salt provides the best texture and appearance. Fine table salt dissolves too quickly.

Crush candy canes in a bag. Place candy canes in a ziplock bag and crush with a rolling pin for easy, mess-free crushing.

Work quickly with white chocolate. Once melted, white chocolate begins to set quickly. Have everything ready before melting.

How to Melt Chocolate Properly

Microwave method:

• Use 30-second intervals initially
• Reduce to 15-second intervals as chocolate melts
• Stir thoroughly between each interval
• Stop when almost melted and stir to finish

Double boiler method:

• Use simmering, not boiling, water
• Don’t let the bowl touch the water
• Stir continuously for even melting
• Remove from heat as soon as melted

Recipe Variations

All dark chocolate: Use dark chocolate for both layers for intense chocolate flavor.

Swirled design: Swirl white chocolate into dark chocolate with a knife for a marbled effect.

Pretzel bark: Add crushed pretzels along with the peppermint for extra crunch.

Toffee bits: Sprinkle crushed toffee or Heath bars over the top.

Milk chocolate version: Use milk chocolate instead of dark for a sweeter, milder flavor.

Triple chocolate: Add a middle layer of milk chocolate between dark and white.

Nuts: Add chopped almonds, pecans, or pistachios for nutty crunch.

Orange peppermint: Add 1/2 teaspoon orange extract with the peppermint.

Peppermint mocha: Use espresso powder in the dark chocolate layer.

Storage Instructions

Room temperature: Store peppermint bark in an airtight container in a cool, dark place for several weeks. This is the best storage method.

Refrigerator: If your home is warm, refrigerate in an airtight container. Be aware that condensation may cause colors to run together when removing from the fridge.

Freezer: Wrap tightly in an airtight container and freeze for up to 3 months. Be careful with condensation when thawing—let it come to room temperature gradually.

For gifting: Package in cellophane bags tied with ribbon, decorative tins, or on cookie platters.

Perfect for Gift Giving

This salted peppermint bark makes a beautiful homemade Christmas gift:

• Package in clear cellophane bags tied with festive ribbon
• Stack in decorative holiday tins
• Arrange on cookie platters with other treats
• Add to homemade gift baskets
• Use printable gift tags for personalization
• Create candy boxes with assorted treats

Common Mistakes to Avoid

Layers separating: This happens when the temperature difference between layers is too great, or when you try to break the bark before it’s fully set at room temperature. Always add white chocolate to partially set dark chocolate.

Chocolate seizing: Using water-based peppermint extract or getting water in the chocolate causes seizing (grainy texture). Always use oil-based extract and keep all tools dry.

Uneven layers: Spread chocolate quickly and evenly while it’s still fluid. Work fast, especially with white chocolate which sets quickly.

Refrigerating too soon: Refrigeration causes temperature shock and layer separation. Always let bark set at room temperature first.

Using fine salt: Fine table salt dissolves and doesn’t provide the textural contrast. Use flaky sea salt or coarse sea salt.

Frequently Asked Questions

Why is it called bark? The name is figurative, based on tree bark that easily peels and breaks from tree trunks. The candy resembles bark in texture and the way it breaks apart.

Can I use regular chocolate bars instead of candy melts? Yes, but chocolate chips or candy melts work best because they’re formulated to melt smoothly and set properly.

How do I prevent the layers from separating? Add the white chocolate layer when the dark chocolate is only partially set (tacky to touch). Also, let it set completely at room temperature rather than refrigerating.

Can I make this ahead of time? Yes! Peppermint bark stores well for several weeks in an airtight container, making it perfect for advance holiday prep.

What if I don’t have peppermint extract? You can skip it, though it enhances the peppermint flavor. Alternatively, add extra crushed candy canes for more peppermint taste.

Can I use milk chocolate? Absolutely! Use your preferred chocolate—dark, semi-sweet, or milk chocolate all work beautifully.

How thick should I spread the chocolate? Aim for about 1/4 inch thickness. Too thin and it will break into tiny pieces; too thick and it becomes difficult to bite through.

Is this recipe gluten-free? Yes! Peppermint bark is naturally gluten-free when made with these ingredients. Always check labels to be sure.

Dietary Information

• Gluten-free: Yes, when using gluten-free verified ingredients
• Vegetarian: Yes
• Vegan: Can be made vegan with dairy-free chocolate
• Nut-free: Yes, when using nut-free chocolate

This salted peppermint bark is the ultimate Christmas candy that combines rich chocolate layers with refreshing peppermint and flaky sea salt for the perfect sweet-salty treat. Easy enough for beginners yet impressive enough to gift, this no-thermometer recipe creates beautiful, professional-looking candy in under an hour. Whether you’re making it for holiday parties, cookie exchanges, or homemade gifts, this peppermint bark delivers big on flavor and presentation. Once you try this simple recipe, it will become a permanent part of your holiday tradition!