This peppermint pretzel bark is a sweet and salty take on the classic peppermint bark recipe. Made with melted chocolate, crushed candy canes, and crunchy pretzels, it's an easy no-bake holiday treat that comes together fast.
Why This Recipe Works
Peppermint bark has always been one of those treats we can't stop nibbling once it's on the counter. After years of buying boxed versions for the holidays, we started making it at home and never looked back. Adding a layer of thin pretzels was the game changer. That little bit of salt keeps the chocolate from feeling too sweet and gives each bite more texture.
Like our Chocolate Bark and Easy Fudge, this is a no-bake recipe that's easy to make ahead and perfect for gifting. It's simple, dependable, and the kind of treat people ask you to make again.
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Ingredients You'll Need
- Dark chocolate baking bars
- White chocolate baking bars
- Pretzel Crisps
- Candy canes
- Peppermint extract
👉See the recipe card below for exact quantities.
We like using good quality baking chocolate for this recipe. You can find the brands we use in our Amazon storefront.
How to Make It
- Melt the dark chocolate and spread it into an even layer on a parchment-lined baking sheet.
- Add the pretzels while the chocolate is still warm so they set into the base.
- Once the chocolate has firmed up, melt the white chocolate and pour it evenly over the top.
- Finish with a generous sprinkle of crushed candy canes, then chill until set.
After a quick chill, the bark is ready to break into pieces. It's an easy, no-bake process that comes together quickly and doesn't require any special equipment.
Storage and Gifting
- Store in an airtight container in the refrigerator for up to two weeks once fully set.
- Freeze for longer storage by layering pieces between parchment paper and sealing in an airtight container. Thaw in the refrigerator before serving.
- Cut or break into even pieces for gifting.
- Layer with parchment paper when packaging to keep pieces from sticking.
- Store chilled until ready to gift for best texture.
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FAQ
Yes. Peppermint bark is a great make-ahead treat. Once fully set, store it in an airtight container in the refrigerator for up to two weeks.
Use good-quality baking chocolate or chocolate bars, not chocolate chips. Bars melt more smoothly and give the bark a cleaner snap once set.
Store peppermint bark in a cool place or in the refrigerator, especially if your kitchen runs warm. Avoid leaving it out at room temperature for long periods.
Yes. Peppermint bark freezes well. Layer the pieces between parchment paper, seal in an airtight container, and freeze for up to two months. Thaw in the refrigerator before serving.
This usually happens when chocolate is overheated or exposed to moisture. Melt chocolate gently over low heat and keep all bowls and utensils completely dry.
Absolutely. For clean, even pieces, chill the bark completely and use a sharp knife instead of breaking it by hand.
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Peppermint Pretzel Bark recipe
This peppermint pretzel bark is a sweet and salty twist on the classic peppermint bark recipe. Layers of dark and white chocolate, crunchy pretzels, and crushed candy canes make this easy no-bake holiday treat perfect for gifting or sharing.
- Total Time: 25 mins
- Yield: 1 ½ pounds 1x
Ingredients
- 2 (4 oz) white chocolate baking bars
- 2 (4 oz) dark chocolate baking bars
- Pretzel Crisps, about a handful, enough to cover one layer
- 2-3 candy canes, crushed into small pieces
- ½ teaspoon peppermint extract
Instructions
- Line a baking sheet with parchment paper.
- Melt dark chocolate in double boiler or in metal bowl set over a sauce pan of simmering water.
- Pour the melted dark chocolate onto the prepared baking sheet and spread it into an even ⅛-inch layer.
- Arrange the Pretzel Crisps in a single layer over the melted chocolate.
- Place the baking sheet in a cool area or the refrigerator until chocolate is set.
- Melt the white chocolate using the same double boiler method.
- Stir the peppermint extract into the melted white chocolate.
- Pour the white chocolate over the pretzel layer and spread it into an even ⅛-inch layer , using an offset spatula if needed.
- Sprinkle the crushed candy canes evenly over the top.
- Once fully set, break the bark into rough 3-inch by 3-inch pieces.
Notes
- Use good-quality chocolate for the smoothest texture and cleanest snap once set.
- Melt chocolate gently over low heat to avoid scorching or seizing.
- Press the Pretzel Crisps lightly into dark chocolate so they adhere without breaking.
- For clean cuts, chill the bark completely and use a sharp knife instead of breaking it by hand.
- Store in an airtight container in the refrigerator for up to two weeks.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dessert
Nutrition
- Serving Size: 3 oz
- Calories: 205
- Sugar: 17.8 g
- Sodium: 26.3 mg
- Fat: 11.4 g
- Carbohydrates: 24.2 g
- Protein: 2.2 g
- Cholesterol: 4.3 mg
Danna says
I about how many 3x3 pieces does the recipe yield? Thinking about making about 150, but not sure how much of each ingredient to get. This recipe sounds wonderful! Thank you!
Keith says
Sorry for the delay, my guess is it would make about 8 pieces 3x3 I don’t remember how big it was in the way of length. We hope we try it and enjoy it. Thanks for stopping by.
Guadalupe Guillory says
I made these tonight and was happy with the outcome. I used 12 ounces of chocolate of each.
Jackie says
We are so happy to hear that you liked this recipe Guadalupe!! It's one of our favorite sweet treats!!