Peppermint Pretzel Bark

Salty Pretzel Crisps tucked between layers of dark and white chocolate turn classic peppermint bark into peppermint pretzel bark. Topped with crushed candy canes, it's an easy no-bake holiday treat.

Why pretzels belong in peppermint bark

Peppermint bark has always been one of those holiday treats we can't stop nibbling. After years of buying boxed versions, we started making it at home and never looked back. Keith's layer of thin pretzels was the game changer. That little bit of salt keeps the chocolate from tasting too sweet, and every piece gets the snap of the chocolate with the crunch of the pretzel.

Like our Chocolate Bark and Easy Fudge, his is a no-bake recipe that's easy to make ahead and gifts well. We pack it up for friends, neighbors, co-workers, and teachers. Break it into pieces, layer it in a tin, and it's ready to give.

Ingredients you'll need

• Dark chocolate baking bars: the bottom layer that holds the pretzels in place. Bars melt more smoothly than chips.
• Pretzel Crisps: we use them because they're flat, so they lie in one even layer between the chocolate. They also bring the salt that balances the sweetness.
• White chocolate baking bars: the top layer.
• Peppermint extract: stirred into the white chocolate for peppermint flavor.
• Candy canes: crushed into small pieces for the topping.

👉 See the recipe card below for exact quantities.

How to make it

1. Melt the dark chocolate. Melt it gently in a double boiler. Spread it into an even ⅛-inch layer on a parchment-lined baking sheet.
2. Add the pretzels. While the chocolate is still warm, arrange the Pretzel Crisps in a single layer. Press them in lightly so they stick without breaking.
3. Let it set. Chill it in the refrigerator until the chocolate is firm, about 20 to 30 minutes.
4. Add the peppermint layer. Melt the white chocolate the same way and stir in the peppermint extract. Spread it over the pretzels in an even ⅛-inch layer, using an offset spatula if needed.
5. Top and break. Sprinkle the crushed candy canes evenly over the top. Chill until fully set, about 45 minutes to 1 hour, then break it into rough pieces.

It's a no-bake recipe that needs no special equipment beyond a double boiler or a heatproof bowl over simmering water.

Make ahead, storage and gifting

• Make ahead: Once fully set, it keeps in an airtight container in the refrigerator for up to two weeks.
• Keep it cool: Store it in the refrigerator or a cool spot, especially if your kitchen runs warm. Don't leave it out at room temperature for long.
• Freeze: Layer the pieces between parchment in an airtight container and freeze for up to two months. Thaw in the refrigerator.
• Gifting: Break it into even pieces and layer them with parchment so they don't stick. Keep it chilled until you're ready to give it.