From the moment I first tasted Williams Sonoma Salted Peppermint Bark, I knew I had to figure out how to recreate it. It was the perfect balance of salty and sweet with all the best holiday flavors. Luckily, your wallets can be spared because this Easy Homemade Salted Peppermint Bark recipe is incredible simple to make!
This recipe is perfect for Christmas and makes the best holiday gifts! If you're looking for more chocolate peppermint recipes, check out these Peppermint Mocha Brownies and these Fudgy Peppermint Chocolate Cookies.
Why this Recipe Works
Peppermint bark is a popular Christmas treat, but this salted peppermint bark will stand out because the addition of sea salt adds a depth of flavor that balances perfectly with the sweetness of the chocolatey snack.
Ingredients and Notes
Peppermint Extract - The crushed peppermint alone isn't enough to bring out the peppermint flavor in this simple sweet snack, so the addition of a bit of extract to each layer of chocolate adds the perfect balance of peppermint flavor.
Sea Salt Flakes - Sea salt flakes add just the right saltiness without adding too much salt. It's also easier to control the saltiness with the bigger flakes as opposed to with more granulated salts.
Substitutions
Chocolate and Vanilla Melts - Chocolate chips and vanilla or white chocolate chips can be used in place of the candy melts. However, if you use chips instead of candy melts, add one teaspoon of coconut oil to each of chocolate and white chips.
Sea Salt Flakes - This recipe will work best with sea salt flakes, but Kosher salt can be used instead if needed. Do not substitute table salt - it will result in overly salty bark!
How to Make this Recipe
Step 1: Melt the chocolate melts (if using chocolate chips, add 1 teaspoon of coconut oil) on the stove or in the microwave.
Step 2: Once smooth, remove from heat and stir in ½ teaspoon of extract.
Step 3: Spread the melted chocolate onto a lined quarter sheet pan and sprinkle with sea salt.
Step 4: Let set for 10-15 minutes.
Step 5: While the chocolate layer is setting, melt the white chocolate melts until smooth, remove from heat, and stir in another ½ teaspoon of peppermint extract.
Step 6: Sprinkle the top of the white chocolate with another teaspoon of sea salt and the crushed peppermint.
Step 7: Refrigerate 20 minutes, until completely set.
Step 8: Let come to room temperature, then cut or break into pieces. Enjoy!
Recipe FAQs
For this salted peppermint bark recipe, you will be adding the vanilla layer after the chocolate layer is just barely set. This allows the two layers to set connected. You may have a little bit of blending between the layers, but it won't be noticeable once you top with the crushed peppermint!
You can break it apart with your hands or you can cut salted peppermint bark with a sharp knife. It will be easier to break or cut if you let it come to room temperature first. This will also help to keep the layers together.
Absolutely! Just be sure to break it into pieces before you freeze it and watch your teeth when biting into frozen bark! If it's too hard, you can always let it come to room temperature before eating.
Tips & Tricks
Tip #1: If you don't have a quarter baking sheet, a 9x13 pan will work, or even a half sheet pan (this is a standard-sized baking sheet), it just won't cover the whole pan.
Tip #2: If using chocolate chips instead of chocolate melts, use 1 ¼ cups of chips and add 1 teaspoon of coconut oil when melting each layer.
Tip #3: Do not substitute table salt for the sea salt flakes. This will result in over-salted bark.
Tip #4: Let the peppermint bark come to room temperature before cutting or breaking into pieces.
Storage Tips
- Homemade Salted Peppermint Bark can be stored in an airtight container at room temperature for about 2 weeks.
- It can also be stored in the freezer for a few months.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Salted Peppermint Bark
Equipment
- quarter sheet pan see notes
Ingredients
- 1 ½ cups vanilla melts see notes
- 1 ½ cups chocolate melts see notes
- 1 teaspoons peppermint extract divided
- 2 teaspoons sea salt flakes divided, see notes
- 2-4 tablespoons crushed candy canes or peppermints
Instructions
- Line a quarter sheet pan with parchment paper.
- Melt the chocolate melts in the microwave or on the stove.
- Once smooth, remove from heat and stir in ½ teaspoon of extract.
- Spread the melted chocolate on the lined pan. It does not necessarily need to go all the way to the edges.
- Sprinkle with 1 teaspoon of sea salt, or to taste.
- Let set for about 10 minutes
- While the chocolate layer is setting, melt the vanilla melts in the microwave or on the stove.
- Once smooth, remove from heat and stir in ½ teaspoon of extract.
- Spread overtop of the set chocolate layer. There may be slight blending between the layers.
- Sprinkle with 1 teaspoon of sea salt, or to taste, and cover with crushed peppermint.
- Let set in fridge 15-20 minutes.
- Bring to room temperature, then cut or break into pieces and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
This recipe was originally posted on December 14, 2018, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in December of 2022.
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