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Pretzel Bark with Peppermint

This Pretzel Bark with Peppermint is a quick and easy homemade chocolate bark recipe that is perfect for Christmas. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Candy, Dessert
Cuisine: American
Keyword: chocolate peppermint bark, peppermint bark, pretzel bark with peppermint
Servings: 24
Calories: 125kcal



  • Line a cookie sheet with parchment paper. Set aside.
  • Fill two saucepans about 1/3 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!


Originally posted on December 7, 2014.


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