Salted Peppermint Bark Candy

Nothing feels as festive as a big tray of homemade Salted Peppermint Bark. You get ribbons of crisp dark chocolate, silky sweet white bark, and shards of cool peppermint in every single bite. The secret element here is flaky sea salt on top that brightens every mouthful and turns this simple treat into a craveable holiday favorite. I always make a double batch to keep handy for gifting, snacking, or sneaking one more piece after dinner in December.

My family begged me to keep this bark on hand after the first time I tried the salted version over a decade ago. The first bite always brings back that mix of wonder and wintry cheer.

Ingredients

• Light cocoa candy melts: This creates the sturdy chocolate base and stands up to the peppermint topping Look for a brand that melts smoothly and tastes rich
• White almond bark: This layer adds a creamy sweetness that makes the peppermint pop Pick almond bark with real cocoa butter if possible and avoid those that taste waxy
• Peppermint extract oil based: A few drops bring that unmistakable frosty flavor Always use oil based to keep the chocolate from seizing Avoid peppermint flavoring that is not intended for chocolate
• Crushed peppermint: The crunch and classic candy cane look come from quick crushing your favorite peppermints or candy canes Go for larger shards for crunch and some dust for a pretty effect
• Sea salt flakes: This is the magic touch that lifts and balances all that chocolatey sweetness Look for delicate large flakes that do not dissolve instantly

Instructions

Prepare Your Equipment and Ingredients:

Line a large baking sheet with parchment or a silicone mat to keep things from sticking Prep the crushed peppermint by giving the candies a quick smash in a bag Aim for texture like sand with a few chunky bits

Melt the Dark Chocolate Base:

Set up a double boiler with barely simmering water and melt cocoa candy melts slowly or use the microwave at half power stirring every thirty seconds Stir in part of the peppermint extract when about three quarters melted off the heat to preserve flavor Melt until silky and fully smooth

Spread and Set the Chocolate:

Pour the melted chocolate onto your tray and use an offset spatula to smooth it into a rectangle about one eighth to one quarter inch thick Let it sit until just tacky but not totally set The timing matters so the top layer will adhere

Melt and Flavor the White Chocolate Layer:

Clean and dry your bowl then gently melt the white almond bark the same way Take off the heat as soon as most lumps dissolve Stir in the remaining peppermint extract until the white chocolate is aromatic and silky

Layer and Add Toppings:

Pour and gently spread the white peppermint layer over the semi set dark chocolate Work quickly before it firms Immediately scatter the crushed peppermint all over then sprinkle evenly with sea salt flakes pressing lightly with your fingers so it sticks

Chill and Break the Bark:

Refrigerate the tray for at least one hour until completely firm Peel off the parchment and break or cut into pieces however you like Try to keep the layers from melting with hand warmth Store in an airtight container away from strong odors

The sea salt on top is something I never skip It makes each bite way more interesting and guests always guess what the secret is The first year I brought this to my inlaws Christmas party my shyest niece kept sneaking back for more

Storage Tips

Store in an airtight container at cool room temperature for up to three weeks To avoid melting or chocolate blooming keep away from light and heat If your kitchen is warm store in the fridge with parchment between layers to prevent sticking I love making this ahead and hiding a little stash at the back of the fridge for myself

Ingredient Substitutions

Use dark or milk chocolate chips instead of candy melts if you prefer but temper first if you want a glossy finish Dairy free white chocolate works great if needed Swap in different candies crushed chocolate mints work Don't skip the oil based peppermint extract or your chocolate can seize

Serving Suggestions

Pile shards of bark high on a holiday platter or tuck into clear cellophane bags with a ribbon for quick sweet gifts A few pieces on top of a mug of hot cocoa melt beautifully My favorite is scattering chopped leftover bark over homemade ice cream for an easy dessert

Cultural and Historical Context

Peppermint bark is a classic American Christmas treat tracing back to old fashioned chocolate shops in the early twentieth century The addition of salt is a modern twist that balances sweetness as American palates have changed It sits side by side with fudge and cookies as an iconic December edible gift

Seasonal Adaptations

Use pastel candies for spring birthdays or red and pink for Valentines swap in peppermint swirl hard candies with no food coloring for a more natural look in winter If summer makes your kitchen too warm chill everything before layering For Halloween use orange and black peppermints and dark chocolate as the base

No matter what time of year, homemade salted peppermint bark feels like a small celebration. With the right chocolate, a sprinkle of salt, and some crushed candy, you have a treat that everyone will love and remember.

Recipe FAQs

→ How do I melt chocolate for layered bark?

Use a double boiler or microwave in short bursts, stirring often to prevent burning and achieve smoothness.

→ Why add sea salt to peppermint bark?

Sea salt enhances flavor complexity, balancing sweetness and intensifying the peppermint and chocolate notes.

→ Can I substitute almond bark?

Yes, white chocolate chips or bars can replace almond bark, but be sure to melt slowly to avoid seizing.

→ What’s the best way to crush peppermint candy?

Place candies in a sturdy bag and crush gently with a rolling pin or meat tenderizer for mixed textures.

→ How should I store the finished bark?

Keep it in an airtight container at cool room temperature or refrigerate for longer freshness and crispness.