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Salted Peppermint Bark

Irresistibly Easy Salted Peppermint Bark for Holiday Gifting

This Salted Peppermint Bark is a delicious no-bake treat that combines dark and white chocolate with peppermint, perfect for holiday gifting.
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Prep Time 15 minutes
Cook Time 5 minutes
Setting Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Layers
  • 2 cups Light Cocoa Candy Melts or high-quality dark chocolate
  • 1 cup White Almond Bark or white chocolate
For the Flavor and Crunch
  • 1 teaspoon Peppermint Extract or candy cane extract
  • 1 cup Crushed Peppermint or crushed candy canes
  • 1 teaspoon Sea Salt Flakes or adjust with kosher salt

Equipment

  • Baking sheet
  • Parchment paper
  • Double boiler
  • spatula
  • Mixing Bowl
  • zip-top bag
  • Rolling Pin

Method
 

Step-by-Step Instructions for Salted Peppermint Bark
  1. Prepare your workspace by lining a baking sheet with parchment paper. Crush peppermint candies in a zip-top bag using a rolling pin.
  2. Melt the light cocoa candy melts in a double boiler or microwave until smooth, about 1-2 minutes. Stir in peppermint extract.
  3. Pour melted dark chocolate onto the baking sheet and spread it into an even layer, about ¼ inch thick. Let set for 10-15 minutes.
  4. Melt the white almond bark using the same method, stirring until smooth. Add peppermint extract.
  5. Pour the melted white chocolate over the dark chocolate layer and spread evenly. Sprinkle crushed peppermint and sea salt on top.
  6. Refrigerate for 30-45 minutes until firm. Break into shards and store in an airtight container.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 45mgPotassium: 50mgFiber: 1gSugar: 16gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

For best results, use high-quality chocolate. Customize with nuts or different extracts for personal flair.

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