Bars

Salted Peppermint Bark

I’ve been on a real Williams Sonoma kick recently. I mean, I’ve always loved their stuff, but recently I’ve been unable to stop myself from making a purchase every single time I walk through the door.  It started when I went in early November and they were giving out samples of the most delicious stuffing and gravy that I have ever tasted! So good that we had to buy both products.  We also got to sample THREE types of peppermint bark: regular peppermint bark, dark chocolate peppermint bark, and salted peppermint bark.

Salted Peppermint Bark on a gold plate

The salted peppermint bark was so amazingly delicious that the first thing I said was “I have to make this!” I honestly thought it would be super easy and I would whip up a batch and it would be so amazing, but it turns out even the easiest recipes take a few rounds of testing! Don’t worry, though. I did the experimenting for you and have created the perfect salty sweet combo! And as an added bonus, it’s super easy to make! The hardest part of the recipe is making enough freezer space for it!

Salted Peppermint Bark

So I will leave you with this short and sweet post because we all know you’re really just here for the recipe.  So clear out your freezer and consider your holiday gifts taken care of – just wrap it in plastic wrap and tie it up with a festive ribbon!

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Salted Peppermint Bark
Salted Peppermint Bark with candy canes forming a heart on top
Servings
Ingredients
Servings
Ingredients
Salted Peppermint Bark with candy canes forming a heart on top
Instructions
  1. Line a 9x13 pan with foil.
  2. Melt 8 ounces of the white chocolate chips with one teaspoon of coconut oil by heating it in 15 second increments and stirring thoroughly until smooth.
  3. Once smooth, stir in 1/2 teaspoon of extract.
  4. Spread in the lined pan, sprinkle with one heaping teaspoon of sea salt.
  5. Freeze for 5-8 minutes, until mostly (but NOT completely) set.
  6. Repeat the above steps with chocolate chips.
  7. Repeat the above steps with the remaining white chocolate chips, except before freezing, sprinkle the top of the white chocolate with the crushed candy cane.
  8. Freeze until completely set. Peel off foil and break into pieces.
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