Salted Peppermint Bark Recipe - Easy Christmas Candy
This salted peppermint bark combines layers of dark and white chocolate with crushed candy canes and flaky sea salt for the ultimate sweet-salty Christmas treat. It’s incredibly easy—no candy thermometer required—and perfect for gift giving, cookie platters, or satisfying your holiday chocolate craving. Ready in under an hour!
Equipment
- Baking sheet
- Parchment paper
- microwave-safe bowl or double boiler
- Rubber Spatula
- Knife
- ziplock bag and rolling pin (for crushing candy canes)
Ingredients
- 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 tsp peppermint extract (oil-based, food safe)
- 3 oz crushed peppermint or candy canes
- 1.5 tsp flaky sea salt
Instructions
- Line a large baking sheet with parchment or wax paper to prevent sticking. Set aside.
- Melt dark chocolate using a microwave or double boiler. Microwave in 30-second intervals, stirring between each, until smooth. For double boiler, stir continuously over simmering water until melted and glossy.
- Pour melted dark chocolate onto prepared sheet. Spread evenly into a 1/4-inch-thick rectangle. Let it partially set at room temperature until tacky, about 5–10 minutes.
- Melt white chocolate using the same method. Stir in peppermint extract until well combined.
- Pour melted white chocolate over the tacky dark chocolate layer. Spread evenly to cover. The tackiness helps bond layers together.
- Immediately sprinkle crushed peppermint and flaky sea salt evenly across the white chocolate. Press gently so toppings adhere.
- Allow bark to set completely at room temperature, about 30 minutes, until firm. Break or cut into irregular pieces and serve or package for gifts.
Notes
For best results, use oil-based peppermint extract and high-quality chocolate. Add the white chocolate layer while the dark chocolate is still slightly tacky to prevent separation. Let bark set fully at room temperature before cutting. Avoid refrigerating during setup to keep layers bonded.