This is one of those recipes that’s so easy, you almost don’t believe how good it turns out.
Salted Peppermint Chocolate Bark is sweet, salty, minty, and crunchy — and it only takes about 20 minutes to throw together.
No oven needed, no fancy tools, just melt, layer, and chill.
It’s perfect for holiday gifts, cookie trays, or those times when you want to make something festive without much effort.
What You’ll Need
- 12 oz (2 cups) dark chocolate chips (60% cacao)
- 12 oz (2 cups) white chocolate chips
- ½ tsp peppermint extract
- ½ cup crushed candy canes (about 6 regular-sized)
- ½ tsp flaky sea salt
Why I Love This Recipe
This bark has been a go-to during the holidays since my first apartment. It was the first “homemade” treat I brought to a work party, and people asked for the recipe like it was some top-secret dessert. Here’s why it stuck:
- Takes 20 minutes, no baking
- Just 5 ingredients
- The peppermint and dark chocolate combo is magical
- Flaky sea salt makes it pop
- Keeps well in the fridge and freezer
Makes
Serves: 12
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Macros (per serving, approx.)
Calories: 210
Fat: 12g
Carbs: 24g
Protein: 2g
Sugar: 20g
Fiber: 2g
Why This Recipe Works (Quick Science)
Chocolate bark is all about layering and contrast. The dark chocolate gives you that rich, slightly bitter base, while white chocolate adds creamy sweetness. Peppermint extract adds a sharp cooling flavor that cuts through the richness. Crushed candy canes bring crunch and color, and sea salt brings out the chocolate flavors even more by balancing the sweetness.
Common Mistakes
- Overheating the chocolate – If you microwave too long, it seizes up. Melt it slow and stir often.
- Layering too fast – Let the bottom chocolate layer cool a bit before adding the next so they don’t swirl too much.
- Not lining your pan – Always use parchment paper so you can lift it out cleanly.
- Too much peppermint – A little goes a long way. Don’t eyeball it; measure your extract.
What to Serve With
- Hot cocoa or peppermint mocha
- Coffee or espresso
- A scoop of vanilla ice cream (seriously good)
- A cozy movie night platter with popcorn and fruit
FAQ
Can I use milk chocolate instead of dark chocolate?
Yes, just use the same amount. It’ll be sweeter.
Can I use peppermint oil instead of extract?
Use only a drop or two. It’s much stronger than extract.
How long does this keep?
Up to 2 weeks in the fridge, or a month in the freezer.
Does it need to be refrigerated?
Only if your kitchen is warm. Otherwise, it can stay at room temp in an airtight container.
Substitutions and Variations
- Use crushed pretzels or toffee bits instead of candy canes
- Add chopped nuts like pistachios or almonds
- Use milk chocolate or semi-sweet instead of dark chocolate
- Swirl the chocolates together for a marbled effect
Make Ahead Tips
- Make the bark and store it in an airtight container in the fridge or freezer
- Crush candy canes ahead of time and store in a zip-top bag
- Melt chocolate the day before and reheat gently just before assembling
How to Make Salted Peppermint Chocolate Bark
Step 1: Melt the Dark Chocolate
In a microwave-safe bowl, add 2 cups (12 oz) dark chocolate chips. Microwave in 20-second bursts, stirring between each, until fully melted and smooth.
Step 2: Spread the Dark Chocolate
Line a baking sheet with parchment paper. Pour the melted dark chocolate onto it and spread it into a rectangle about 9×12 inches with a spatula.
Step 3: Melt the White Chocolate
In a clean bowl, add 2 cups (12 oz) white chocolate chips. Microwave in 20-second bursts, stirring between each, until melted and smooth. Stir in ½ tsp peppermint extract.
Step 4: Add the White Chocolate Layer
Drizzle the peppermint white chocolate over the dark chocolate base. Use a toothpick or the tip of a butter knife to gently swirl the layers together.
Step 5: Add Toppings
While the chocolate is still soft, sprinkle ½ cup crushed candy canes evenly over the top. Finish with ½ tsp flaky sea salt.
Step 6: Chill
Place the baking sheet in the fridge for about 30 minutes, or until fully set.
Step 7: Break Into Pieces
Once set, lift the bark out of the pan and break it into rustic shards. Serve on a round white ceramic plate.
Tools You’ll Need
- Microwave-safe bowls
- Silicone spatula
- Baking sheet
- Parchment paper
- Toothpick or butter knife
- Measuring spoons
- Fridge
Leftovers and Storage
Store bark in an airtight container:
- Room temp: up to 1 week
- Fridge: up to 2 weeks
- Freezer: up to 1 month
Put parchment between layers to keep from sticking. Great for gifting or sneaking a piece every now and then.
Wrap Up
This Salted Peppermint Chocolate Bark is one of those crowd-pleasers that takes barely any effort. It’s festive, tasty, and perfect to keep on hand during the holidays. Try it once and you’ll be making it every year. If you give it a go, leave a comment and let me know how it turned out—or if you added your own twist!
