Chocolate Peppermint Bark (with pretzels)

Why buy expensive Chocolate Peppermint Bark when you can make it at home? With only 5 ingredients, this holiday bark recipe is great for gift giving or snacking.

We love peppermint bark around the holidays (and any time quite frankly). We used to buy Williams Sonoma Peppermint Bark by the box, but this got expensive. We realized that with a little patience, we could make it ourselves! And because we love a little salt with our chocolate, we decided to add a layer of thin pretzels to make this holiday treat a bit more complex. This Christmas Bark Recipe is now a favorite homemade gift that keeps on giving!

Ingredients:

• WHITE CHOCOLATE (2-4 ounces): We like Ghirardelli Classic White Baking Bars
• DARK CHOCOLATE (2-4 ounces): We like Ghirardelli 70% Cacao Baking Bars dark chocolate baking bars
• PRETZEL THINS (about a handful, enough to cover a layer of chocolate)
• CANDY CANES 2-3, crushed into small pieces
• PEPPERMINT EXTRACT ½ tsp.

How to make Peppermint Bark:

1. Place a layer of parchment paper on a baking sheet.
2. Melt dark chocolate in double boiler (or in metal bowl over sauce pan of boiling water).
3. Pour melted chocolate to form a ⅛" layer on the parchment paper.
4. Add a layer of pretzels on top of the layer of dark chocolate.
5. Place in cool place (or refrigerator) until chocolate sets.
6. Melt white chocolate in double boiler (or in metal bowl over sauce pan of boiling water).
7. Add peppermint extract to white chocolate.
8. Pour melted white chocolate in an even ⅛" layer over pretzels (you may have to use an offset spatula to help spread the white chocolate).
9. Sprinkle chopped peppermint candy on top of white chocolate layer.
10. Break into rough 3" by 3" squares.

Expert Tips:

1. Start with GOOD CHOCOLATE: If you are going to make a chocolate treat, you must use the best chocolate you can afford. We chose Ghirardelli baking chocolate bars.
2. Use a make shift double boiler: if you don't have a double broiler, you can use a metal bowl on top of a sauce pan.
3. Patience is key: do not rush the process. Use the steam of the boiling water to melt the chocolate.

We melted the dark chocolate first, then poured it onto a baking sheet covered in parchment paper.  We then topped the chocolate with a layer of thin Pretzel Crisps. We allowed it to set, and then followed this with a thin layer of melted white chocolate and some crushed candy canes.

We placed our beautiful bark into the fridge to expedite the setting of the chocolate. Once it all set up, it was really easy to break it into pieces. The simple addition of thin pretzels gave our peppermint bark a subtle lift that we had hoped for.  There is something about salt and dark chocolate... and the crunch and flavor of the peppermint rounded this out magnificently.

Recipe Variations:

• OMIT the pretzels for the classic Peppermint Bark flavor (think Ghirardelli Peppermint Bark Squares).
• DOUBLE THE CHOCOLATE: Substitute Milk Chocolate for White Chocolate: for layers of sweet chocolate goodness
• ADD CRUNCH: try sliced almonds instead of pretzels and top with sea salt.
• GET CREATIVE: add in potato chips, Rice Krispies, or crushed Oreos for a Christmas Bark recipe the kids will love!

Related Recipes:

• Peppermint Patty Brownies
• Double Chocolate Olive Oil Brownies
• Spectacular Chocolate Bark
• Teekuchen Cut-Out Cookies

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