Pretzel Bark with Peppermint

This Pretzel Bark with Peppermint is a quick and easy homemade chocolate bark recipe that is perfect for Christmas.

This pretzel bark with peppermint is sure to be a hit with your family and friends. Layered with pretzels, two kinds of chocolate, then topped with broken pieces of peppermint.

Honestly, I love bark. I mean, it's gone well past like and into obsession. It's all good. I'm cool with bark stalker status.

So, I made some Chocolate Peppermint Bark recently and people seem to be digging it. When I was making that one I was also making this one too. Clearly, making one kind of bark is for sissies.

Once I bit into the original it occurred to me adding pretzels would actually amp the bark. I mean, that salty flavour of the pretzels mixed with the sweetness of the chocolate and peppermint is perfection.

So, I pulled out another cookie sheet and went to town with the chocolate again. Any day where I can use 5 pounds of chocolate in a bunch of recipes is a good day in my book.

Seriously, this pretzel bark with peppermint will help you chill out this holiday season. You should probably hurry your little butt into the kitchen to make this bark.

Then, chill.

But eat up all the pretzel bark really quickly.

Then, make another batch.

While chilling.

Ingredient Notes:

• Pretzels - I used mini pretzels for this chocolate bark.
• Chocolate - This recipe uses both milk chocolate and white chocolate. They get swirled together into a pretty pattern.
• Peppermint - Crush peppermint candies or candy canes. Or you can buy peppermint that is already crushed.

How to Make Pretzel Bark with Peppermint:

1. First, line a cooke sheet with parchment paper and set it aside.
2. Then, fill two saucepans with water and bring the water a boil. Lower the temperature and place heat proof bowls over top.
3. Place white chocolate in one bowl, then milk chocolate in the other bowl. Melt until smooth.
4. Next, layer a single layer of pretzels on the cookie sheet.
5. Then, randomly drop spoonfuls of each chocolate all over the pretzels. Take a knife and swirl patterns in the chocolate.
6. Toss crushed peppermints over top.
7. Pop the bark in the fridge to help it harden.
8. Remove the bark from the fridge and snap the marble bark into pieces. Or cut it with a knife.
9. Serve!

How to Store Pretzel Bark with Peppermint:

• Place pieces in an air tight container.
• Store container in a cool, dry place for up to a week or in the fridge for up to 2 weeks.
• You can also store it in the freezer for about 4 weeks.

Recipes similar to Pretzel Bark with Peppermint:

• Turtle Bark
• Marble Pistachio Bark
• Chocolate Peppermint Bark
• Reese's Bark
• Chocolate and Peanut Butter Bark
• Marble Bark with Pistachios and Fleur de Sel
• Oreo Bark
• Chocolate Bark with Coconut Chips, Pistachios and Coffee

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5 from 1 vote

Pretzel Bark with Peppermint

This Pretzel Bark with Peppermint is a quick and easy homemade chocolate bark recipe that is perfect for Christmas. 

Course Candy, Dessert

Cuisine American

Keyword chocolate peppermint bark, peppermint bark, pretzel bark with peppermint

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24

Calories 125kcal

Equipment

• Cookie Sheet
• 2-Quart Saucepan
• Glass Mixing Bowl

Ingredients

• 1 ½ cups mini pretzels
• 8 oz milk chocolate
• 8 oz white chocolate
• ¼ cup peppermint candies broken into pieces

US Customary - Metric

Instructions

• Line a cookie sheet with parchment paper. Set aside.
• Fill two saucepans about ⅓ of the way full with water. Pop them on the stove and bring to a boil, lower the temperature a bit so it's a low boil. Place a heat safe glass bowl over top of each saucepan. Be sure the bottom of the bowl does not touch the top of the water.
• Place one kind of chocolate in each of the two bowls. Keep the water hot so the chocolate can melt. This double boiler method is my favourite way to melt chocolate.
• Lay a single layer of pretzels on the cookie sheet. I lay mine out so they touch. Keep cookie sheet nearby.
• Once each chocolate is smooth you can spoon them alternately over top of the pretzels on the cookie sheet. Continue to spoon over top until all the chocolate is gone. Now take a butter knife and drag it slowly though the colours to create the marble effect. Make sure you stay on the surface so you are not moving the pretzels about. I go in one direction, then the other until I get the effect I want.
• Toss the peppermints over top. I love having some broken pieces, and some larger pieces. It just makes for fun bites.
• Pop the bark in the fridge for an hour or two to allow it to set up. Snap the pieces by hand, or cut with a knife.
• Serve with a big old pretzel and peppermint loving smile!

Notes

Originally posted on December 7, 2014.

Nutrition

Serving: 4g | Calories: 125kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 73mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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