Salted Peppermint Chocolate Bark
This decadent layered chocolate bark combines rich dark chocolate and creamy white chocolate with cooling peppermint candy and flaky sea salt for a perfectly balanced holiday treat that’s impressively simple to make and impossible to resist.
Ingredients
- 12 ounces high-quality dark or semi-sweet chocolate chopped (chips work too)
- 12 ounces high-quality white chocolate chopped
- 1/2 teaspoon peppermint extract optional but recommended
- 8 regular-sized candy canes crushed (about 1 cup)
- 1/2 teaspoon flaky sea salt like Maldon
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper, making sure the paper extends slightly beyond the edges for easy removal later.
- Melt the dark chocolate in a microwave-safe bowl at 50% power, stirring every 30 seconds until smooth and completely melted. Be patient—chocolate burns easily!
- Add 1/4 teaspoon of peppermint extract to the dark chocolate if using, and stir well to incorporate the flavor throughout.
- Pour the melted dark chocolate onto the prepared baking sheet and use a spatula to spread it into an even layer about 1/4 inch thick. Don’t worry about making perfect edges.
- Let the dark chocolate layer set until the surface is matte but still slightly tacky, about 15-20 minutes at room temperature (5 minutes in the refrigerator).
- Melt the white chocolate using the same method as the dark chocolate, being even more careful as white chocolate scorches more easily.
- Add the remaining 1/4 teaspoon peppermint extract to the white chocolate if using, stirring well to combine.
- Pour the white chocolate over the partially set dark chocolate and gently spread it into an even layer, being careful not to mix the two chocolates together.
- Immediately sprinkle the crushed candy canes over the white chocolate layer while it’s still wet, pressing larger pieces gently to ensure they stick.
- Finish with a light sprinkle of flaky sea salt across the entire surface, using your fingers to control the distribution.
- Allow the bark to set completely, either at room temperature for about 2 hours or in the refrigerator for 30 minutes.
- Break or cut the bark into irregular pieces using your hands or a sharp knife. For cleaner cuts, use a chef’s knife warmed under hot water and dried.
Notes
- For the best texture and flavor, use good quality chocolate with at least 60% cocoa content for the dark layer.
- Crushing candy canes is easiest when you place them in a zip-top bag and gently hammer with a rolling pin or meat mallet.
- If making ahead, store between layers of parchment paper in an airtight container at cool room temperature for up to 2 weeks.
- For gifting, package pieces in cellophane bags tied with festive ribbon, or in decorative tins lined with parchment.
- The bark actually improves after 24 hours as the flavors meld and the peppermint slightly softens into the chocolate.