Salted Peppermint Bark

Salted Peppermint Bark

I have a real weakness for Williams Sonoma. I love everything from their housewares, to their kitchen tools, to their food products.  And while the store is amazing, it is not cheap. So when I sampled their Salted Peppermint Bark, I knew I couldn’t buy the amount I really wanted to eat, so instead I decided to recreate it.

What you’ll need

A microwave-safe bowl or small pot, a silicone spatula, and a baking sheet or 9×13 pan.

Ingredients

white chocolate chips or white melting chocolates
chocolate chips or melting chocolates
coconut oil
peppermint extract
flaked sea salt
crushed candy canes or peppermints

a stack of salted peppermint bark surrounded by layers of salted peppermint bark

How to prepare your pan

Line your pan with non-stick foil if you have it.  If you don’t wax paper or parchment paper should work as well.

How to make Salted Peppermint Bark

You’ll start by melting about half of the white chocolate with coconut oil in the microwave or on the stove. Once smooth, stir in peppermint extract. Spread the melted chocolate into a thin layer onto the prepared pan.  Sprinkle with sea salt and freeze for 5-10 minutes.

You’ll then melt the chocolate chips or melting chocolate with coconut oil. Once smooth, stir in peppermint extract, the spread on top of the thin layer of white chocolate. Sprinkle with sea salt and freeze for 5-10 minutes.

Lastly, you’ll melt the remainder of the white chocolate with coconut oil, and again, stir in the peppermint extract once smooth.  You’ll spread this last layer over top of the chocolate layer, sprinkle with sea salt, and then cover with the crushed peppermint.

Look, I know this seems like a lot of salt.  Every time I tested this recipe I was worried it was too much salt.  But the layers of chocolate are so sweet that the amount of salt is perfect – enough to balance the sweetness and add just a hint of saltiness.

Freeze for at least an hour, until it sets completely. Remove from the pan and cut into smaller pieces. Let defrost before eating so you don’t break your teeth!

an angled close up of a pile of salted peppermint bark on a white marbled surface

Common Questions

How do you keep peppermint bark from separating?

For this recipe, you will be adding each layer before the previous layer is fully set and hardened.  You may have a little bit of blending between the layers because it’s not completed frozen yet and will still be slightly soft when you’re adding the next layer, but it will allow the layers to stick together!

How do you cut peppermint bark?

You should cut your peppermint bark with a sharp knife. It will be easier to cut if you let it come to room temperature first, but you can also *carefully* stab the tip of the knife straight down into frozen bark, and it will break into pieces.

How long will peppermint bark keep?

If you keep it in the freezer, it should keep for quite some time, but you’ll have to remember to let it come to room temperature before eating!  You can keep it in a tupperware or ziplock baggie at room temperature for about 2 weeks.

stack of 7 pieces of salted peppermint bark surrounded by pieces of crushed candy cane

Looking for other peppermint recipes? Check these out:

Fudgy Peppermint Chocolate Cookies

Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

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Salted Peppermint Bark

Prep Time15 mins
Chill Time1 hr
Total Time1 hr 15 mins

Ingredients

  • 12 ounces chocolate chips
  • 1 1/2 teaspoons peppermint extract
  • 16 ounces white chocolate chips
  • 1/2 cup crushed candy canes or peppermints
  • 2 teaspoons flaked sea salt Maldon
  • 1 tablespoon coconut oil

Instructions

  • Line a 9×13 pan with foil.
  • Melt 8 ounces of the white chocolate chips with one teaspoon of coconut oil in the microwave or on the stove.
  • Once smooth, stir in 1/2 teaspoon of extract.
  • Spread in the lined pan, sprinkle with about a third of the sea salt.
  • Freeze for 8-10 minutes, until mostly set.
  • Repeat the above steps with chocolate chips.
  • Repeat the above steps with the remaining white chocolate, except before freezing, sprinkle the top of the white chocolate with the crushed candy cane.
  • Freeze until completely set. Peel off foil and break into pieces.

This post was updated in December 2020 with an improved recipe, new photos and additional information about the recipe.

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