Salted Peppermint Chocolate Bark
A delightful no-bake treat that combines semisweet and white chocolate with refreshing peppermint and a salty finish, perfect for holiday gifting or snacking.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candies
- 1 teaspoon peppermint extract
- Sea salt flakes (to taste; about 1/4–1/2 teaspoon)
Instructions
- Line a baking sheet with parchment paper.
- Melt the semisweet chocolate chips in a microwave-safe bowl, heating in 30-second bursts and stirring until smooth.
- Pour the melted semisweet chocolate onto the parchment-lined baking sheet and spread it into an even layer.
- In a separate bowl, melt the white chocolate chips the same way as the semisweet chocolate.
- Stir in the peppermint extract and half of the crushed peppermint candies into the melted white chocolate.
- Pour the white chocolate over the semisweet layer, spreading evenly or creating a marbled effect.
- Sprinkle the remaining crushed peppermint candies on top and finish with a scattering of sea salt.
- Refrigerate for about 2 hours until the chocolate is firm.
- Lift the parchment and break the bark into pieces to serve.
Notes
For a vegan option, use dairy-free chocolate chips. Store at room temperature for up to 2 days, in the refrigerator for 2 weeks, or freeze for 3 months.