Peppermint Pretzel Chocolate Bark

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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.

Peppermint Pretzel Chocolate Bark Recipe

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.

Peppermint Pretzel Chocolate Bark Recipe
My chocolate bark hardened in about 5 minutes outside in -41 degrees celcius!

Basic Ingredients

You only need a few ingredients to make these!

Peppermint Pretzel Chocolate Bark Recipe
  • 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

Peppermint Pretzel Chocolate Bark Recipe

Line a rimmed 9 x 12″ cookie sheet with parchment paper, and then place a layer of Pretzel Crisps on the sheet.

Peppermint Pretzel Chocolate Bark Recipe

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.

Peppermint Pretzel Chocolate Bark Recipe

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.

Peppermint Pretzel Chocolate Bark Recipe

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
Peppermint Pretzel Chocolate Bark Recipe

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.

Peppermint Pretzel Chocolate Bark Recipe

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

Peppermint Pretzel Chocolate Bark

Yield: 9x12 pan
Prep Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

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

    1. Line a rimmed 9 x 12" cookie sheet with parchment paper, and then place a layer of Pretzel Crisps on the sheet.
    2. 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.
    3. Pour the melted dark chocolate onto the pretzel layer in the cookie sheet, and spread it over the pretzels with a spatula.
    4. 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.
    5. Spread the melted white chocolate chips over the dark chocolate & pretzel layer in the cookie sheet. Sprinkle with crushed candy cane pieces.
    6. 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.

Peppermint Pretzel Chocolate Bark Recipe

Merry Christmas & happy peppermint pretzel chocolate bark making!

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