Ingredients
Scale
- 2 (4 oz) dark chocolate baking bars
- Pretzel Crisps, enough to cover the chocolate in a single layer
- 2 (4 oz) white chocolate baking bars
- 1/2 teaspoon peppermint extract
- 2-3 candy canes, crushed into small pieces
Instructions
- Line a baking sheet with parchment paper.
- Melt dark chocolate in double boiler or in metal bowl set over a saucepan 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, pressing them in lightly.
- Place the baking sheet in the refrigerator or a cool area until chocolate is set, about 20 to 20 minutes.
- 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.
- Chill until fully set, about 45 minutes to 1 hour, then break the bark into rough 3-inch by 3-inch pieces.
Notes
- Chocolate: Use good-quality chocolate for the smoothest texture and cleanest snap once set.
- Melting: Melt the chocolate gently over low heat to avoid scorching or seizing.
- Pretzels: Press the Pretzel Crisps lightly into the dark chocolate so they stick without breaking.
- Breaking or cutting: Breaking by hand gives the classic look. For neater pieces, chill the bark completely and use a sharp knife.
- Storage: Store in an airtight container in the refrigerator for up to two weeks
- Prep Time: 5 mins
- Chill Time: 1 hr 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