My kids absolutely love the sparkle of the candy canes on top, but what really gets them excited is breaking the chocolate into uneven, rustic pieces—it feels like a fun holiday craft in the kitchen. Salted Peppermint Bark is one of those classic Christmas treats that feels both elegant and easy. It looks beautiful, tastes festive, and makes the perfect edible gift for friends and family. The combination of sweet, minty, and salty flavors in every bite is delicious and refreshing, especially after a heavy meal. I love how this treat always makes my home smell like peppermint and cocoa—it’s the perfect scent of December.

I have made this recipe every Christmas for the last five years. I use good-quality chocolate because it truly makes a difference in texture and taste. Always melt your chocolate slowly and never rush the process—it helps keep the bark shiny and smooth. I also like using crushed peppermint candies instead of candy canes sometimes for a brighter red color.

You can serve this bark on a festive dessert board, along with cookies and truffles, or package it in cellophane bags with a red ribbon for gifts. Some people even like serving small shards on top of hot cocoa or over ice cream for that peppermint crunch. It’s versatile, simple, and always a crowd favorite.

It’s Perfect For:

• Holiday parties and dessert tables
• Christmas movie nights with family
• Thoughtful edible gifts for friends or neighbors
• Office potlucks or cookie swaps
• A sweet treat for cozy winter evenings

Ingredients

• 12 oz semisweet or dark chocolate (chopped or chips)
• 12 oz white chocolate (chopped or chips)
• 1 teaspoon peppermint extract
• 5–6 candy canes, crushed
• 1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
• Sea salt flakes, for garnish

Kitchen Equipment You’ll Need

• Heatproof mixing bowls
• Spatula or offset spatula
• Baking sheet
• Parchment paper
• Microwave or double boiler
• Zip bag and rolling pin (for crushing candy canes)

How to Make Salted Peppermint Bark

Step 1

Melt the dark chocolate: In a heatproof bowl, add the semisweet chocolate and coconut oil. Melt it gently using a double boiler or microwave in 20-second intervals, stirring in between until smooth and glossy. Stir in ½ teaspoon peppermint extract. The aroma will instantly fill your kitchen with a holiday scent.

Step 2

Create the first layer: Line a baking sheet with parchment paper. Pour the melted dark chocolate onto it and spread evenly with a spatula into a rectangle, about ¼ inch thick. Tap the tray lightly to release air bubbles. Chill in the refrigerator for about 15 minutes, or until firm but not rock-hard.

Step 3

Melt the white chocolate: In a clean bowl, melt the white chocolate the same way, adding the remaining ½ teaspoon of peppermint extract. Stir until creamy and lump-free. Allow it to cool slightly for a minute or two before pouring, so it doesn’t melt the bottom layer.

Step 4

Add the top layer: Pour the white chocolate over the chilled dark layer. Gently spread it with an offset spatula to cover evenly. Quickly sprinkle crushed candy canes across the surface while it’s still wet, pressing them in lightly so they stick. Add a pinch of sea salt flakes — it enhances the sweetness and gives each bite a little sparkle.

Step 5

Set and break: Refrigerate the bark for at least 45 minutes to 1 hour, or until completely firm. Once set, remove from the fridge and peel off the parchment paper. Break the bark into uneven pieces with your hands — the rough edges make it look rustic and festive.

Tips for Making Perfect Salted Peppermint Bark

• Use quality chocolate. The flavor depends entirely on your chocolate, so pick one you’d enjoy eating plain. Avoid compound chocolate if possible.
• Melt gently. Always melt chocolate slowly, stirring every 15–20 seconds in the microwave, or use a double boiler to prevent burning.
• Don’t skip cooling time. Let the dark layer set before adding the white layer, so the colors stay clean and don’t swirl together.
• Crush candy canes evenly. Break them into small chunks but not powder—you want texture and crunch without sharp edges.
• Add peppermint extract sparingly. A little goes a long way. Too much can overpower the chocolate and taste medicinal.
• Use sea salt flakes, not fine salt. Flaky salt gives a light crunch and balances the sweetness perfectly.
• Chill, don’t freeze. Refrigerate until firm, but don’t freeze, as frozen bark can sweat and lose its smooth surface when thawed.

Optional Ingredients

• Crushed pretzels for a salty crunch
• Mini marshmallows for a softer texture
• Drizzle of caramel for extra sweetness
• Chopped nuts like almonds or pistachios
• A sprinkle of edible glitter for a festive touch
• A dash of espresso powder to deepen the chocolate flavor

How to Serve Salted Peppermint Bark

I love serving Salted Peppermint Bark on a white platter lined with parchment paper and a few scattered mint leaves for color contrast. The glossy chocolate topped with red and white candy pieces looks stunning, especially when paired with warm holiday lights. It’s a dessert that draws attention without needing any extra decoration.

When giving it as a gift, I prefer wrapping the pieces in clear bags tied with red ribbons and small name tags. You can even add a mini candy cane or a cinnamon stick for a lovely touch. It’s such an easy yet personal way to make people smile during the holidays. Kids can even help you pack them—it’s a fun family activity that feels like crafting.

If you’re hosting a party, try serving it beside mugs of hot cocoa, peppermint mochas, or even coffee with whipped cream. The bark melts slightly when dipped in a warm drink, making each bite rich and creamy. You can also crumble some over cheesecake, cupcakes, or even pancakes for a surprise peppermint twist.

Is Salted Peppermint Bark Healthy?

Salted Peppermint Bark is more of an indulgent holiday treat than a health food, but enjoying a small piece won’t hurt. It’s high in sugar and fat, yet dark chocolate does contain antioxidants and may boost your mood and heart health in small amounts. Think of it as a “feel-good treat” rather than a daily snack—it’s meant to be enjoyed slowly, with love and holiday spirit.

Variations and Substitutions

• Dark Chocolate Lovers: Skip the white layer and use only dark chocolate topped with crushed candy canes and salt for a bolder, less sweet taste.
• White Chocolate Dream: Make it all white chocolate for a milder, creamier version that’s perfect for children or sweet-tooth fans.
• Mint Chocolate Chip Style: Add mini chocolate chips between layers for extra crunch and a fun look.
• Nutty Peppermint Bark: Mix chopped almonds or pistachios into the chocolate before spreading for added texture and protein.
• Vegan Peppermint Bark: Use dairy-free chocolate and coconut oil for a fully vegan version without losing creaminess.
• Layered Swirl Bark: Gently swirl both chocolates together with a knife for a marble effect that looks gorgeous on a platter.
• Spicy Peppermint Bark: Add a pinch of cayenne pepper or chili flakes for a warming, unexpected kick.
• Coffee-Infused Bark: Stir instant espresso powder into the dark chocolate layer for a sophisticated mocha flavor.

How to Store and Reheat

Store the bark in an airtight container lined with parchment paper between layers. Keep it in a cool, dry place away from sunlight for up to two weeks. If your home is warm, refrigeration helps prevent melting. The flavor actually develops better after a day or two as the peppermint scent spreads through the chocolate.

Salted Peppermint Bark doesn’t need reheating, but if it’s been refrigerated, let it rest at room temperature for 10–15 minutes before serving. This allows the chocolate to soften slightly for the perfect snap and creamy texture. Avoid microwaving or placing it near heat—it can easily lose its smooth finish.

Frequently Asked Questions About Salted Peppermint Bark

Can I use peppermint oil instead of extract?
Yes, but use it carefully—peppermint oil is much stronger than extract. Start with one drop, then taste your chocolate before adding more. Too much oil can make the bark taste overpowering.

Why did my layers separate when cutting?
The first layer might have hardened too much before the second was added. Next time, let the dark layer cool until just firm, not rock-solid, so the white chocolate can bind better.

Can I make Salted Peppermint Bark ahead of time?
Definitely! This dessert is ideal for advance prep. You can make it up to two weeks early and store it in an airtight container. It actually tastes even better after a day or two.

What chocolate melts best for peppermint bark?
Use high-quality baking or couverture chocolate, which melts smoothly and sets with a glossy finish. Avoid using chocolate chips—they contain stabilizers that make melting harder.

Salted Peppermint Bark Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Salted Peppermint Bark is a timeless holiday classic that brings joy to both the maker and the receiver. It’s simple, elegant, and full of nostalgic flavor—a sweet reminder that the best gifts come from the heart (and sometimes, from a bowl of melted chocolate).

Ingredients

• 12 oz semisweet or dark chocolate (chopped or chips)

• 12 oz white chocolate (chopped or chips)

• 1 teaspoon peppermint extract

• 5–6 candy canes, crushed

• 1 tablespoon coconut oil or shortening (optional, for smoother chocolate)

• Sea salt flakes, for garnish

Directions

• Melt the dark chocolate: In a heatproof bowl, add the semisweet chocolate and coconut oil. Melt it gently using a double boiler or microwave in 20-second intervals, stirring in between until smooth and glossy. Stir in ½ teaspoon peppermint extract. The aroma will instantly fill your kitchen with a holiday scent.
• Create the first layer: Line a baking sheet with parchment paper. Pour the melted dark chocolate onto it and spread evenly with a spatula into a rectangle, about ¼ inch thick. Tap the tray lightly to release air bubbles. Chill in the refrigerator for about 15 minutes, or until firm but not rock-hard.
• Melt the white chocolate: In a clean bowl, melt the white chocolate the same way, adding the remaining ½ teaspoon of peppermint extract. Stir until creamy and lump-free. Allow it to cool slightly for a minute or two before pouring, so it doesn’t melt the bottom layer.
• Add the top layer: Pour the white chocolate over the chilled dark layer. Gently spread it with an offset spatula to cover evenly. Quickly sprinkle crushed candy canes across the surface while it’s still wet, pressing them in lightly so they stick. Add a pinch of sea salt flakes — it enhances the sweetness and gives each bite a little sparkle.
• Set and break: Refrigerate the bark for at least 45 minutes to 1 hour, or until completely firm. Once set, remove from the fridge and peel off the parchment paper. Break the bark into uneven pieces with your hands — the rough edges make it look rustic and festive.