This peppermint bark has been my go-to holiday treat for years: a simple, joyful combination of smooth milk chocolate, creamy white almond coating, crunchy peppermint, and a whisper of sea salt that keeps you coming back for one more shard. I first experimented with this layered sweet the winter I needed easy gifts for neighbors and wanted something that would travel well and look beautiful without hours in the kitchen. The first batch nearly didn’t make it to the packaging because everyone in the house kept sneaking pieces while the chocolate was still cooling. That told me I was on to something.

What makes this version special is the attention to texture and timing. Using light cocoa candy melts (or good-quality milk chocolate chips) creates a forgiving fluid layer that spreads evenly and sets with a pleasant snap. The white almond bark adds creaminess and a silky contrast, while an oil-based peppermint extract keeps the white layer from seizing. Finally, a few flakes of sea salt balance the sweetness and brighten the peppermint. This is the kind of treat that looks elegant on a dessert board and still feels like something you whipped up at home in less than an hour.

Ingredients

• Light cocoa candy melts (24 ounces): These melt smoothly and hold a glossy finish. If unavailable, substitute good-quality milk chocolate chips (24 ounces) and add 1 teaspoon vegetable oil to improve fluidity. Brands I like include Wilton or Merkens for melts and Ghirardelli or Guittard for chips.
• White almond bark (20 ounces): Provides creamy, stable white layer that melts easily and firms with a satin look. If you prefer a milder taste, use white melting wafers or high-quality white chocolate chips (20 ounces). Note: almond bark can contain almond flavor or traces of nuts — check labels for allergen information.
• Peppermint extract (1 teaspoon, oil-based): Oil-based extract integrates into melted fat-based coatings without seizing. If you only have alcohol-based extract, add it sparingly (1/4 teaspoon) to avoid graininess and stir quickly.
• Crushed peppermint (3 ounces): Use store-bought peppermint candies or crushed candy canes; crush in a zip-top bag with a rolling pin to leave a mix of fine pieces and small shards for texture.
• Sea salt flakes (1 1/2 teaspoons): Maldon or another flake salt gives a bright finish and a pleasant crunch. Sprinkle lightly so each piece has a balanced sweet-salty contrast.

Instructions

Prepare the baking surface:Line a rimmed cookie sheet with a single layer of parchment or wax paper, smoothing out any folds so the chocolate spreads evenly. A rimmed sheet contains the chocolate if it runs; aim for a 10x15-inch or comparable sheet for a 1/4-inch thickness.Melt the milk chocolate:Use a double boiler: simmer an inch of water in a saucepan and place a heatproof bowl on top without touching the water. Add the 24 ounces of light cocoa candy melts (or milk chocolate chips plus 1 teaspoon oil) and stir constantly until smooth, about 3–5 minutes. Alternatively, microwave in 30-second bursts at 50% power, stirring between bursts until fully melted. Avoid overheating to keep the chocolate glossy.Spread the base layer:Pour the melted milk chocolate onto the lined sheet and use an offset spatula to spread it into an even layer about 1/8–1/4 inch thick. Tap the pan lightly on the counter to level the chocolate and release air bubbles. Let it sit at room temperature for 3–6 minutes until it begins to firm but is still slightly tacky — not fully set; this helps adhesion between layers and prevents separation.Melt the white coating and flavor:Melt the 20 ounces of white almond bark the same way (double boiler or microwave), stirring until silky. Remove from heat and stir in 1 teaspoon oil-based peppermint extract. If your white coating seems too thick, add 1 teaspoon neutral oil to reach a spreadable consistency.Top and finish:Quickly pour the white almond mixture over the partially set milk chocolate and spread gently with an offset spatula. Immediately sprinkle the 3 ounces crushed peppermint evenly across the surface, followed by the 1 1/2 teaspoons sea salt flakes. Work briskly so the topping adheres while the white layer is still warm and tacky.Set and cut:Allow to set at room temperature for 30–60 minutes until completely firm. For faster setting, chill briefly in the refrigerator for 10–15 minutes, but avoid condensation by returning to room temperature before cutting if you plan to package it. Use a sharp chef’s knife warmed under hot water and dried to slice into shards or rectangles.

Storage Tips

Store in a cool, dry place away from direct sunlight. Place parchment between layers if stacking in a box or container. At room temperature (65–70°F) the bark keeps well for about two weeks; refrigeration will extend freshness but can introduce condensation that dulls the surface and makes pieces sticky — if you refrigerate, place the sealed container back at room temperature for 20 minutes before opening. For long-term storage, freeze in airtight containers for up to three months; thaw completely before serving to avoid moisture build-up.

Ingredient Substitutions

If you can’t find candy melts, use equal weights of milk or semi-sweet chocolate chips; add 1 teaspoon neutral oil per 12 ounces to improve sheen. For the white layer, white chocolate chips work but choose a brand with cocoa butter for flavor; if it seems grainy, gently stir in 1 teaspoon heavy cream to smooth (this will introduce dairy). To make a dairy-free version, select certified dairy-free melting wafers and an oil-based peppermint extract. For nut allergies, verify that the almond bark is free of almonds or use plain white wafers labeled nut-free.

Serving Suggestions

Serve on a festive platter with other confections like toasted nuts, shortbread, or spiced cookies. For gifting, place small shards in cello bags tied with ribbon and a handwritten tag. Pair with hot chocolate or strong coffee to balance the sweetness. For a party dessert table, arrange shards in a mason jar or tiered dish to create height and visual interest.

Cultural Background

Peppermint bark is a modern seasonal confection rooted in European chocolate traditions where layered chocolates and nut brittles were popular. The familiar milk-and-white contrast grew in popularity in North America during the 20th century as candy companies packaged holiday confections. Today it’s a staple of holiday baking and a canvas for creative flavors, from gingerbread spices to citrus peels, reflecting the festive blending of traditional and contemporary tastes.

Seasonal Adaptations

For winter holidays stick with peppermint, but swap to crushed candied orange peel and a dusting of cocoa for a winter citrus variation. In summer, lighten the profile with toasted coconut flakes and chopped freeze-dried berries instead of peppermint. For a New Year’s twist integrate edible gold leaf sparingly across a few showpiece shards for an upscale look.

Meal Prep Tips

Make a double batch and portion into 1-ounce snack bags for quick party additions or last-minute gifts. Prepare the crushed peppermint in advance and store in a sealed container. If prepping for events, assemble base layers the day before and add the white layer and toppings the same day to keep the peppermint vibrant and crunchy. Label containers with date prepared and ingredients for easy distribution.

This salted peppermint bark is all about approachable technique and big payoff: minimal effort, beautiful results, and a treat that makes people smile. Try a small test batch to dial in your favorite peppermint intensity, then scale up for gifts and gatherings — you’ll be surprised how addictive this simple combination becomes.