Salted Peppermint Bark
A layer of chocolate and a layer of vanilla, both with peppermint extract mixed in and sprinkled with sea salt.
Servings: 25 pieces
Calories: 67kcal
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
A quarter sheet pan is smaller than a standard baking sheet. A standard baking sheet is a half sheet pan. This can be used instead, just don't spread the chocolate onto the whole surface.
If replacing the candy melts with chocolate chips, use 1 ¼ cups of each flavor chips and add in 1 teaspoon of coconut oil to each type of chips when melting.
Do not substitute table salt for the sea salt flakes. This will result in over-salted bark.
Nutrition
Calories: 67kcal | Carbohydrates: 9g | Fat: 3g | Saturated Fat: 3g | Sodium: 198mg | Potassium: 0.3mg | Sugar: 9g | Calcium: 0.1mg | Iron: 0.002mg