Salted Peppermint Chocolate Bark Recipe

I’m sharing my Salted Peppermint Chocolate Bark as a Recipe for Peppermint Bark that layers dark and white chocolate with peppermint shards and sea salt flakes, ideal for holiday gifting.

I never expected peppermint bark to get an upgrade, but this Salted Peppermint Chocolate Bark did it. After scrolling through endless Recipe For Peppermint Bark posts, i wanted something with real snap and a little salty bite.

Crushed candy canes add that bright, crunchy pop while flaky sea salt gives a tiny electric sting that keeps you reaching for more. If you like Peppermint Bark Recipes that feel modern but still nostalgic, this one will make you stop and taste twice.

It’s simple, messy, and dangerously easy to eat — and yes, I totally tested that by eating more than I should.

Ingredients

• Rich cocoa flavor, some antioxidants and iron, balances sweetness, it’s less cloying than white.
• Super creamy and sweet, mostly sugar and fat, very little real cocoa or fiber.
• Potent mint notes, tiny amount goes far, adds bright freshness not calories or fiber.
• Crunchy sugar shards, mostly carbs, gives pop of peppermint and extra crunch, kids love it.
• A teaspoon smooths melted chocolate for glossy finish, adds fat but almost no flavor.
• Sprinkling of salt wakes up sweetness, lifts chocolate, tiny crunchy bursts of savory contrast.
• Chips melt slower, chopped bars melt smoother sometimes, choose what fits your patience level.

Ingredient Quantities

• 12 oz semisweet or bittersweet chocolate, coarsely chopped or chocolate chips (about 340 g)
• 12 oz white chocolate (chips or chopped), good quality (about 340 g)
• 1/2 to 1 teaspoon peppermint extract
• 1 cup crushed candy canes or peppermint candies, about 6 to 8 standard canes (roughly 120 g)
• 1 tablespoon neutral oil like vegetable or coconut oil, optional
• Flaky sea salt for sprinkling, about 1/4 teaspoon

How to Make this

1. Line a rimmed baking sheet with parchment paper and set aside. Crush about 1 cup candy canes or peppermint candies (roughly 120 g) leaving some bigger bits for topping.

2. Melt 12 oz semisweet or bittersweet chocolate in a heatproof bowl over simmering water or in the microwave in 20 to 30 second bursts, stirring between each burst. If you want a shinier smoother pour add 1 tablespoon neutral oil, optional. Dont let any water touch the chocolate.

3. Pour the melted semisweet chocolate onto the prepared sheet and spread into an even layer about 1 1/4 to 3 mm thick with an offset spatula or the back of a spoon. Tap the pan gently to level.

4. Chill the dark layer until it is set but still slightly tacky, about 10 to 15 minutes in the fridge, this helps the layers stick without mixing.

5. Melt 12 oz white chocolate the same way, in a double boiler or microwave in short bursts, stirring until smooth. Stir in 1/2 to 1 teaspoon peppermint extract while warm. If the white looks too thick add a tiny drop more oil and stir to loosen.

6. Spoon or pour the white chocolate over the dark layer and spread or lightly swirl with a spatula for a marbled look. Work quickly so the layers dont fully blend.

7. Immediately sprinkle the crushed candy canes evenly over the top, reserving a few large pieces for looks, and gently press them in so they stick. Sprinkle about 1/4 teaspoon flaky sea salt over the top.

8. Chill the sheet until completely firm, about 30 to 60 minutes in the fridge, or longer at cool room temperature.

9. Lift the bark from the pan using the parchment and break into irregular pieces with your hands or cut with a warm knife. Store in an airtight container layered with parchment at cool room temperature or in the fridge for longer keeping.

Equipment Needed

1. Rimmed baking sheet (for spreading the bark)
2. Parchment paper to line the sheet
3. Heatproof bowl for melting chocolate
4. Small saucepan for simmering water, or a microwave safe bowl if youre using the microwave
5. Offset spatula, or the back of a spoon if you dont have one
6. Rolling pin or heavy pan plus a resealable bag for crushing candy canes
7. Sharp knife and cutting board for chopping chocolate and cutting pieces
8. Measuring spoons (for peppermint extract and oil) and a kitchen scale or measuring cup for the chocolate

FAQ

Salted Peppermint Chocolate Bark Recipe Substitutions and Variations

• Semisweet or bittersweet chocolate
  • 70% or higher dark chocolate bars, chopped — deeper cocoa flavor, less sweet
  • Milk chocolate — sweeter and creamier, melts a bit easier
  • Vegan/dairy free chocolate chips (cocoa butter or carob based) — for dairy allergies
  • Chocolate couverture or baking chocolate (higher cocoa butter) — yields shinier bark
• White chocolate
  • White candy melts or almond bark — melts smoother and less likely to seize
  • Couverture white chocolate (better cocoa butter content) — richer, better snap
  • Vegan white chocolate (cocoa butter + plant milk) — dairy free option
  • Skip white chocolate and use more semisweet for an all-dark bark — less sweet overall
• Peppermint extract
  • Crushed peppermint candies or candy cane pieces folded into melted chocolate — milder natural mint
  • Peppermint oil (food grade) — way stronger, use just a drop or two
  • Peppermint schnapps or crème de menthe — for boozy adult bark, add a splash
  • Pure mint extract or finely chopped fresh mint leaves steeped in warm cream then strained — fresher mint flavor
• Crushed candy canes or peppermint candies
  • Crushed Andes mints or peppermint baking chips — chocolate+mint combo
  • Crushed hard fruit candies or toffee bits — different crunch and flavor
  • Chopped toasted nuts (almonds, pistachios) with a sprinkle of cocoa nibs — savory crunch instead of peppermint
  • Colored sprinkles or crushed freeze dried raspberries — for color and tart contrast

Pro Tips

– Pro tip: never let even a drop of water touch the chocolate, it will seize up and turn grainy. Use totally dry bowls and spoons, and if you must steam a double boiler, keep the bowl well above the water. If it does start to seize, a tiny splash of neutral oil will usually smooth it out, not a lot though.

– Pro tip: heat in short bursts and stir, especially the white chocolate. White burns faster and gets grainy, so go slow. Also add the peppermint extract sparingly, white chocolate can quickly become overpowering if you add too much.

– Pro tip: for a glossy, pourable dark layer add oil very sparingly, like a few drops to a teaspoon at most. Too much makes the bark soft and greasy, but just a little gives a nicer shine and easier spreading.

– Pro tip: crush candies unevenly so you get both dust for flavor and big chunks for crunch and looks. Press the biggest pieces in gently so they dont fall off later, and reserve a few large bits to scatter on top for show.

– Pro tip: use a warm knife or snap the bark by hand for rustic pieces. If you refrigerate, let the pieces come to cool room temp before sealing them up so condensation doesnt make them sticky.