Peppermint Pretzel Chocolate Bark
This post may contain affiliate links · This blog generates income via ads
Whether it’s for a festive gift or you want to dive in yourself, this delicious peppermint pretzel chocolate bark tastes absolutely incredible! It’s so easy to make, and I’m going to show you how.
It was -41 degrees C outside today, so I thought I’d use our natural Albertan blast freezer to my advantage and make some chocolate bark for Christmas. I had some thin pretzel crackers in the pantry, so I added those to the bark and the resulting treat was SO good! It’s the perfect blend of salty, crunchy, minty & sweet. I can’t wait to share this delicious and easy peppermint pretzel chocolate bark recipe with you. A tin of this makes a lovely gift, and you could pair it with a DIY simmer pot kit.
Basic Ingredients
You only need a few ingredients to make these!
- white chocolate chips
- dark chocolate chips
- pretzel crisps
- pure peppermint extract
- coconut or vegetable oil (optional)
- candy canes
See recipe card for quantities.
Basic Instructions
Line a rimmed 9 x 12″ cookie sheet with parchment paper, and then place a layer of Pretzel Crisps on the sheet.
In a double boiler or in the microwave in 30s increments, melt the dark chocolate chips. Add some peppermint extract and a little oil if you wish to make the chocolate easier to spread.
Pour the melted dark chocolate onto the pretzel layer in the cookie sheet, and spread it over the pretzels with a spatula.
Place the cookie sheet into the freezer to harden the dark chocolate. Meanwhile, melt the white chocolate chips in a double boiler or microwave. Add some peppermint extract and a little oil if you wish to make the chocolate easier to spread.
Spread the melted white chocolate chips over the dark chocolate & pretzel layer in the cookie sheet. Sprinkle with crushed candy cane pieces.
Place the cookie sheet into the freezer to harden the white chocolate. Once the bark has hardened, break the bark into pieces using your hands or with a sharp knife.
Hint: Be careful when melting the chocolate chips. If you place them in the microwave for too long at a time, or put them in a double boiler for too long the chocolate will cook it won’t be spreadable.
Substitutions
- Dark chocolate chips – instead of dark chocolate chips, you can use semi-sweet chocolate chips
- Crushed candy cane – use festive sprinkles instead of crushed candy cane
Equipment
A double boiler is a helpful tool for melting chocolate (or a DIY version like I use – a measuring cup in a simmering pot of water). However, you can also melt chocolate in the microwave 30s at a time, and stirring after each time.
Storage
Store the peppermint pretzel chocolate bark in a sealed container in your fridge for up to 7 days, or store it in a sealed container in your freezer for up to 30 days.
Top tip
Adding a little bit of oil into the melting chocolate gives it a better consistency for spreading over the pretzels.
Peppermint Pretzel Chocolate Bark
Whether it's for a festive gift or you want to dive in yourself, this delicious peppermint pretzel chocolate bark tastes absolutely incredible!
Ingredients
- 835g bag white chocolate chips
- 775 g bag dark chocolate chips
- 80 pretzel crisps
- 2 tsp pure peppermint extract
- 2 tsp coconut or vegetable oil (optional)
- 4 candy canes
Instructions
- Line a rimmed 9 x 12" cookie sheet with parchment paper, and then place a layer of Pretzel Crisps on the sheet.
- In a double boiler or in the microwave in 30s increments, melt the dark chocolate chips. Add 1 tsp peppermint extract and a 1 tsp oil if you wish to make the chocolate easier to spread.
- Pour the melted dark chocolate onto the pretzel layer in the cookie sheet, and spread it over the pretzels with a spatula.
- Place the cookie sheet into the freezer to harden the dark chocolate. Meanwhile, melt the white chocolate chips in a double boiler or microwave. Add 1 tsp peppermint extract and a 1 tsp oil if you wish to make the chocolate easier to spread.
- Spread the melted white chocolate chips over the dark chocolate & pretzel layer in the cookie sheet. Sprinkle with crushed candy cane pieces.
- Place the cookie sheet into the freezer to harden the white chocolate. Once the bark has hardened, break the bark into pieces using your hands or with a sharp knife.
Notes
- Be careful when melting the chocolate chips. If you place them in the microwave for too long at a time, or put them in a double boiler for too long the chocolate will cook it won't be spreadable.
- Adding a little bit of oil into the melting chocolate gives it a better consistency for spreading over the pretzels.
Merry Christmas & happy peppermint pretzel chocolate bark making!
