Low Sodium Chocolate Peppermint Bark Recipe

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This low sodium chocolate peppermint bark recipe is a minty, decadent, and tasty holiday treat! With melted white and milk chocolates and crushed peppermints, this tasty dessert is a great salt-free holiday recipe.

Make a batch to give away, or just for yourself! This tasty low sodium bark is one of our favorite salt-free treats.

Want more low sodium desserts? Try our low sodium Christmas cookies, low sodium peanut butter cookies, and our favorite low sodium carrot cake.

low sodium chocolate bark recipe with peppermint

Table of Contents

The holidays are almost here, and what better way to celebrate than with a super tasty low sodium treat? This chocolate peppermint bark is no added salt and is so delicious to give to friends and family.

I first had homemade bark at a friends house, and it was SO good I had to make it myself! By using good quality low sodium ingredients, you can make a really great no-salt-added dessert and give to others as a gift.

Why This Recipe Works

It’s tasty, minty, and chocolatey – the perfect winter dessert.
With only 5 ingredients, it’s simple to make.
Ready in 30 minutes, this bark is a quick and easy treat.
Give it as a gift – place the bark pieces in small holiday gift bags and share with your friends, family, neighbors, or anyone!
This recipe is easy to make – cooks of any skill level can make this dish.

a slab of chocolate pepper mint bark with white chocolate and mil chocolate with crushed mints on top.

Ingredients You’ll Need

Milk chocolate – use a good quality milk chocolate for this recipe, you can use chocolate chips.
White Chocolate – same as above, good quality chocolate works best.
Coconut oil – for vegetable oil, which gives the bark a bit of softness and creaminess.
Peppermint extract – which is mixed with the melted chocolate, infusing it with a fantastic minty flavor.
Peppermints – or crushed candy canes, for a festive addition on top of the bark.

peppermint bark on a tray ready for a low sodium and no salt added treat!

How To Make Peppermint Bark

Line a large baking sheet with parchment paper, and set aside. Unwrap the peppermint candies, and crush the peppermints into very small pieces. Set those aside as well.
Place the milk chocolate in a heatproof bowl. Microwave for 30 seconds at a time, stirring between each round. Repeat until the chocolate chips have melted and stir in 2 tsp coconut oil.
Pour half of the milk chocolate onto the sheet pan and place the pan into the freezer until chilled. Save the remaining half of the milk chocolate for later.
In another heatproof bowl add the white chocolate, and again heat for 30 seconds stirring between each round. Repeat until melted. Once melted add the peppermint oil and 1 tsp coconut oil to the white chocolate. Remove the sheet pan from the freezer, and pour the melted white chocolate on top of the frozen milk chocolate. Place pan back in freezer.
Heat the remaining milk chocolate again until melted, and pour it over the white chocolate. With this final layer of milk chocolate, top with the crushed peppermint candies. Place the sheet pan in the freezer one last time, and cool until chocolate has hardened. Break into large pieces, like peanut brittle, and enjoy!

Recipe FAQs

Can you make peppermint bark without a microwave?

Yes! You can add your chocolate in a heat-proof bowl, and place the bowl over a small pot of simmering water (or in a double boiler). Add the chocolate and coconut oil, and stir until melted.

How much sodium is in peppermint bark?

This recipe has 26 mg sodium per serving, using the low sodium ingredients below. Commercially prepared or packaged peppermint bark may vary, so check labels for sodium content before consuming.

How to store peppermint bark?

Store leftover bark in an airtight container or freezer bag. I like to freeze any leftovers I have, as they will last up to 3 months in the freezer.

Expert Tips

You can use a double boiler instead of the microwave for melting the chocolate.
Don’t overheat your white chocolate, it can become grainy if heated too long.
To crush your peppermint candies or candy canes, place them in an airtight bag, and seal. Crush with a rolling pin or can of vegetables until the peppermints are small enough to top the bark with.

low sodium chocolate bark with peppermint candy and milk chocolate and white chocolate

More Low Sodium Dessert Ideas

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Low Sodium Chocolate Peppermint Bark

Kelly Jensen

This low sodium peppermint bark recipe is a minty, chocolatey, and a wonderful holiday treat! With melted chocolate and crushed peppermints, this tasty dessert is a great salt-free holiday recipe.

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert, Snack

Cuisine American

Servings 1/4-cup servings

Calories 225 kcal

Equipment

sheet pan
parchment paper
Heat-proof bowl

Ingredients

▢ 12 ounces milk chocolate chips
▢ 8 ounces white chocolate chips
▢ 3 teaspoons coconut oil or vegetable oil
▢ ½ teaspoon peppermint extract
▢ 8 peppermints crushed

Instructions

Line a large baking sheet with parchment paper, and set aside. Unwrap the peppermint candies, and crush the peppermints into very small pieces. Set those aside as well.
Place the milk chocolate in a heatproof bowl. Microwave for 30 seconds at a time, stirring between each round. Repeat until the chocolate chips have melted and stir in 2 tsp coconut oil and the peppermint extract.
Pour half of the milk chocolate onto the sheet pan and place the pan into the freezer until chilled. Save the remaining half of the milk chocolate for later.
In another heatproof bowl add the white chocolate, and again heat for 30 seconds stirring between each round. Repeat until melted. Once melted add the 1 tsp coconut oil to the white chocolate. Remove the sheet pan from the freezer, and pour the melted white chocolate on top of the frozen milk chocolate. Place pan back in freezer.
Heat the remaining milk chocolate again until melted, and pour it over the white chocolate. With this final layer of milk chocolate, top with the crushed peppermint candies. Place the sheet pan in the freezer one last time, and cool until chocolate has hardened. Break into large pieces, like peanut brittle, and enjoy!

Notes

Expert Tips

- You can use a double boiler instead of the microwave for melting the chocolate.

- Don’t overheat your white chocolate, it can become grainy if heated too long.

- To crush your peppermint candies or candy canes, place them in an airtight bag, and seal. Crush with a rolling pin or can of vegetables until the peppermints are small enough to top the bark with.

Nutrition estimate (for 1 serving)

Calories: 225kcalCarbohydrates: 27gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 26mgPotassium: 121mgSugar: 24gCalcium: 30mgIron: 0.001mg

*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.

Make This Recipe?Let us know how it was! Please comment and leave a review, your feedback helps others.

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