- Prepare Your Equipment and Ingredients:
- Line a large baking sheet with parchment or a silicone mat to keep things from sticking Prep the crushed peppermint by giving the candies a quick smash in a bag Aim for texture like sand with a few chunky bits
- Melt the Dark Chocolate Base:
- Set up a double boiler with barely simmering water and melt cocoa candy melts slowly or use the microwave at half power stirring every thirty seconds Stir in part of the peppermint extract when about three quarters melted off the heat to preserve flavor Melt until silky and fully smooth
- Spread and Set the Chocolate:
- Pour the melted chocolate onto your tray and use an offset spatula to smooth it into a rectangle about one eighth to one quarter inch thick Let it sit until just tacky but not totally set The timing matters so the top layer will adhere
- Melt and Flavor the White Chocolate Layer:
- Clean and dry your bowl then gently melt the white almond bark the same way Take off the heat as soon as most lumps dissolve Stir in the remaining peppermint extract until the white chocolate is aromatic and silky
- Layer and Add Toppings:
- Pour and gently spread the white peppermint layer over the semi set dark chocolate Work quickly before it firms Immediately scatter the crushed peppermint all over then sprinkle evenly with sea salt flakes pressing lightly with your fingers so it sticks
- Chill and Break the Bark:
- Refrigerate the tray for at least one hour until completely firm Peel off the parchment and break or cut into pieces however you like Try to keep the layers from melting with hand warmth Store in an airtight container away from strong odors
The sea salt on top is something I never skip It makes each bite way more interesting and guests always guess what the secret is The first year I brought this to my inlaws Christmas party my shyest niece kept sneaking back for more
Storage Tips
Store in an airtight container at cool room temperature for up to three weeks To avoid melting or chocolate blooming keep away from light and heat If your kitchen is warm store in the fridge with parchment between layers to prevent sticking I love making this ahead and hiding a little stash at the back of the fridge for myself
Ingredient Substitutions
Use dark or milk chocolate chips instead of candy melts if you prefer but temper first if you want a glossy finish Dairy free white chocolate works great if needed Swap in different candies crushed chocolate mints work Don’t skip the oil based peppermint extract or your chocolate can seize
Serving Suggestions
Pile shards of bark high on a holiday platter or tuck into clear cellophane bags with a ribbon for quick sweet gifts A few pieces on top of a mug of hot cocoa melt beautifully My favorite is scattering chopped leftover bark over homemade ice cream for an easy dessert
Cultural and Historical Context
Peppermint bark is a classic American Christmas treat tracing back to old fashioned chocolate shops in the early twentieth century The addition of salt is a modern twist that balances sweetness as American palates have changed It sits side by side with fudge and cookies as an iconic December edible gift
